South Indian Cuisine has a variety of breakfast recipes and dosa is the most popular one among all. Dosa can be prepared in so many variations, flavours, toppings etc etc...the list can be endless as these days people come up with such innovative ideas.
Today I have prepared the Poha Dosa. Flattened rice or poha is soaked and added while grinding the batter. This dosa is porous in texture and is slightly thicker than the normal one and hence it is nicknamed as Sponge Dosa This goes well with non veg curries, kurma or it can also be served with the usual chutney and sambar.
Raw rice .... 1 cup
Urad dal .... 1/2 cup
Poha ........... 3/4 cup
Yogurt ....... 2 tbsps
Salt .......... to taste
Oil or ghee ... to make dosas
Baking soda .. 1 pinch (optional) use only if the batter is not fermented properly.
1. Soak the Rice, urad dal for 4-5 hours.
2. Run the poha under water in a strainer and set them aside. They will puff up in a few minutes. You can sprinkle some water again to keep them moist.
3. Grind these into a smooth batter adding salt, yogurt and water as needed.
4. Allow the batter to ferment for 6-7 hours. In winters keep it overnight. If it has not fermented well add a pinch of baking soda.
5. Heat a dosa griddle and pour the batter with a ladle.Spread it into a thicker dosa like uttappam
6. Place a lid over it.
7.The steam will make the dosa spongy and porous. Uncover and spoon a little ghee or oil.
8. You may roast only one side or both as you prefer. Serve with Sambar / Chutney / Kurma
Click to see the recipes :
Sambar ----- HERE
Coconut Chutney ----- HERE
Vegetable Kurma ---- HERE