This is one dosa which is amazingly soft, spongy, porous and stays so even after some hours. Excellent for tiffin boxes with some dry chutney or idli podi.
Course Breakfast
Cuisine Indian
Keyword atukulu, aval, crispy dosa, Poha
Prep Time 15 hourshours
Cook Time 5 minutesminutes
Author Sowji'sKitchen
Ingredients
1CupRice
1CupPoha
2CupsSour Buttermilk
Salt
Oil
1/4tspFenugreek Seeds
1Chopped Onion
3Chili
Coriander Leaves
1/4tspBaking soda
Instructions
Wash and soak the rice, poha and methi seeds together in yogurt.
Soak for 5 – 6hrs
Transfer to a blender
Blend into smooth paste. Add water if required. Don’t add more water.
Transfer poha batter into bowl.
Add baking soda, mix well.
Ferment for 7- 8 hrs.
After fermentation, beat the batter well and add salt.
Heat the tawa on medium heat.
pour a ladle full of batter. Do not spread, just let the batter spread on its own naturally.
Add the toppings as you need.
Pour the oil on edges of the dosa.
Cover it with lid for 1 min on medium heat.
when the upper side gets cooked ,flip it to the other side and cook.
Soft spongy dosa is ready to serve with any chutney.