Yield: 1 servings
|Salt to taste|
|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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.