Poha dosa Or Atukula dosa recipe is one dosa that is amazingly soft, spongy, porous, and stays so even after some hours. Excellent for tiffin boxes with some dry chutney or chutney pudi / powder. This is an Andhra speciality.
Ingredients
4 cups Sona masoori rice
1 fistful urad dal
1 tsp methi/fenugreek seeds
1 3/4 poha / beaten rice / avalakki
Salt to taste
1/2 tsp cooking soda
1 cup curds
Oil for cooking dosa
Procedure
Soak rice, urad dal, methi, in enough water for 5-6 hrs
Wash the soaked rice, dal,poha and grind into a smooth paste.
Keep covered in a warm place and let it ferment for 8-10 hrs or overnight
Next day before making dosa add the curd, salt, cooking soda to the batter.
Add water if needed to adjust the consistency.
Heat Tava and make thick dosa, adding a tsp of oil, on a medium flame.
Cook dosa with a lid covered, only one side.
Once it is cooked serve hot with chutney or sambar.
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