Poha dosa

Yield: 1 servings

Measure Ingredient
2 cups Rice
1 cup Poha
2 tablespoons Curds
Salt to taste
1 tablespoon Oil
Oil for shallow frying

Wash and soak rice and poha separately in plenty of water.

Keep aside for 5 - 6 hours.

Drain and grind separately to a fine paste, using as little water as possible.

Keep aside for 7 -8 hours or overnight.

Add curds and salt and beat well.

Put a serving spoonful of batter on a hot griddle.

Spread just a little, like an omelette.

Sprinkle a teaspoon of oil on it. Cover with a plate.

Allow to fry over low heat, till bottom is golden brown.

Serve immediately with any chutney.

Variation: A dash of finely chopped onions, green chillies, coriander or cheese may be sprinkled over the dosa, as soon as it is spread. Proceed to cook as above.

Makes: 12-14 dosas of 5 inch diameter.

Shelflife: Batter 1 day refrigerated Chutney 2 days refrigerated

Texture: Thick, fluffy and soft.

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Converted by MM_Buster v2.0l.

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