Sponge Dosa/Poha Dosa ( Method 2)
Happy New Year !!! It’s been a very long time we have blogged in.. So, I thought to initiate and pull in my fellow bloggers too... Hopefully, We will be posting more recipes often.. Happy blogging.
Though we make various types of dosa, Sponge Dosa/Poha Dosa /Flattened Rice has been my favourite, and especially the one made from sour buttermilk. Sponge Dosa in fluffy texture inside and crispy on the edges this recipe is a killer when accompanied with coconut chutney, tomato chutney or any pepper gravy .. The interesting part is, it does not require much fermentation after grinding the batter unlike regular dosas/minapattu.
For Attukula Dosa:
2 cups Rice
1/2 Cup Flattened Rice/Poha
¼ Cup Urad Dal
1 ½ tsp Methi Seeds
3 ½ Cups of Butter milk (sour) + 1cup additional required while grinding
A pinch Cooking soda
Salt to taste.
Oil for making Dosa
Preparation
In a bowl, soak rice, poha, methi seeds in buttermilk. Cover and leave it overnight (about 8 - 10 hours). In a separate bowl soak urad dal for 8 – 10 hrs.. Next morning, grind urad dal first into a smooth batter then add rice mixed ingredients adding more buttermilk if required while grinding so the batter is of pouring consistency (Slightly thicker than dosa batter). Add salt, cooking soda, give it a good stir and set aside covered for 2 hours.
Pre-heat an iron tawa on high for half a minute. Do the water test (sprinkle few drops of water over the hot tawa such that it sizzles) and reduce heat.
Pour a large ladle full of dosa batter in the center of the tawa and gently with the back of the ladle make a very slight circular motion .Pour a half a tsp of oil like drops along the edge of the dosa. Cover with a lid and on medium heat let the dosa cook for a minute till the rawness disappears and the dosa browns. Flip the dosa and let it cook for a less than half a minute (need not cover with lid). Flipping the dosa and cooking on the other side is optional.
Remove and serve hot with coconut chutney, Pepper gravy ..
Happy New Year !!! It’s been a very long time we have blogged in.. So, I thought to initiate and pull in my fellow bloggers too... Hopefully, We will be posting more recipes often.. Happy blogging.
Though we make various types of dosa, Sponge Dosa/Poha Dosa /Flattened Rice has been my favourite, and especially the one made from sour buttermilk. Sponge Dosa in fluffy texture inside and crispy on the edges this recipe is a killer when accompanied with coconut chutney, tomato chutney or any pepper gravy .. The interesting part is, it does not require much fermentation after grinding the batter unlike regular dosas/minapattu.
For Attukula Dosa:
2 cups Rice
1/2 Cup Flattened Rice/Poha
¼ Cup Urad Dal
1 ½ tsp Methi Seeds
3 ½ Cups of Butter milk (sour) + 1cup additional required while grinding
A pinch Cooking soda
Salt to taste.
Oil for making Dosa
Preparation
In a bowl, soak rice, poha, methi seeds in buttermilk. Cover and leave it overnight (about 8 - 10 hours). In a separate bowl soak urad dal for 8 – 10 hrs.. Next morning, grind urad dal first into a smooth batter then add rice mixed ingredients adding more buttermilk if required while grinding so the batter is of pouring consistency (Slightly thicker than dosa batter). Add salt, cooking soda, give it a good stir and set aside covered for 2 hours.
Pre-heat an iron tawa on high for half a minute. Do the water test (sprinkle few drops of water over the hot tawa such that it sizzles) and reduce heat.
Pour a large ladle full of dosa batter in the center of the tawa and gently with the back of the ladle make a very slight circular motion .Pour a half a tsp of oil like drops along the edge of the dosa. Cover with a lid and on medium heat let the dosa cook for a minute till the rawness disappears and the dosa browns. Flip the dosa and let it cook for a less than half a minute (need not cover with lid). Flipping the dosa and cooking on the other side is optional.
Remove and serve hot with coconut chutney, Pepper gravy ..
