Born in a South Indian household dosa is a staple breakfast and sometimes dinner dish too. We have a wide variety of dosas , some which need more elaborate preparation some which are easy. Some of plain rice some including dals. It is a complete wholesome meal which has rice, dal, coconut, chilli, oil.
Depending on the quantity you can either grind dosa in a wet grinder or the mixer grinder. A typical udit dal / Ural dal dosa would need more elaborate soaking grinding fermenting process. However this dosa is a easy to make simple recipe which does not need much preparation or waiting period . Just an hour of soaking and grinding the batter is ready to use.
Poha has the knack of making the dosa both soft and crisp. The aval / poha can be had soft like the neer dosa or crisp like urad dal dosa.
Ingredients
Rice - 3 cups**
Poha - 1 cups
Coconut - 1 cup scrapped
salt
Method
1. Wash and soak rice and poha separately for an hour.
2. Add the salt and scrapped coconut while grinding itselt.
3. Use immediately no need to ferment. The batter has to be nice and watery...not thick.
4. Spread the batter on the tava like you would have rava dosa..that is from the side and it will come towards the centre. Move around you tava / pan to spread and make a thin dosa.
5. Let the dosa cook on one side , flip over then add little oil. Do not add oil on the first side as it becomes difficult to flip over. At this stage you can decide if you want to take it out soft or crisp it up.
6. Serve with mulgapodi , coconut chutney, sambar, ghee-sugar, coconut - jaggery combination.
Notes
**I use a variety of rice called parimal. You can also use daily rice or can ask for dosa rice. However this is not boiled rice.
Comments
...Thx priya.