- In a bowl, take ½ cup fresh curd (yogurt) and 1 cup water. Mix well. Don’t use sour curd as by the time the batter is fermented it will become very sour. In a bowl, take 1 cup idli rice (parboiled rice) or regular rice like sona masuri or parmal rice. Also add ½ cup thick poha (flattened rice) and 2 tablespoons urad dal. Rinse the rice, poha and urad dal a couple of times with fresh water. Then drain all the water. Now pour the prepared buttermilk (curd+water mixture) in the rinsed rice, poha and urad dal. Gently stir the mixture. Soak the rice, poha and urad dal in the buttermilk mixture for 2 to 3 hours. Drain and reserve the soaked liquid. Add the soaked rice, urad dal and poha to the blender jar. Grind or blend to a smooth batter using all of the reserved soaked liquid. Remove the batter to a bowl and add ¼ teaspoon baking soda and 1 teaspoon salt.Mix well.Ferment for 4 to 5 hours or as required. The batter should have a nice sour aroma. Heat a tava or griddle or a cast-iron skillet. Brush the pan with some oil. You can also spread the oil with an onion halve dipped in some oil or with a kitchen paper towel that has been folded and dipped in a bit of oil. Take a ladle of batter and pour it on the pan. Keep the heat to low or medium-low so that you are able to spread the batter evenly. Starting from the center, spread the batter in a circular motion with the back of a spoon. Drizzle oil around the edges and in the center. Cook them for 1 to 2 minutes or till the base is cooked and crisp and the top is soft and spongy. Flip the dosa and you can cook the other side if you want. Spread the oil which we had drizzle on top with a spoon.
Poha dosa
#myrecipe
By Chandana Guptha
Jan, 7th
588
Servings
2 persons
Cook Time
20 minutes
Ingredients
6
- 8
Ingredients
- Idly rice
- Thick poha
- Urad dal
- Curd
- Water
- Baking soda
- Salt
- Oil
Instructions
Notes/Tips
Serve Poha dosa hot or warm with coconut chutney or sambar.
