I fell in love with this set dosa, the very first day i ate it in Mayura, kadapa. I just love this fluffy thick dosa served in set of three medium sized ones. Finally I did some research for the recipe and got this wonderful one. It came out really good. One special thing about this dosa is that its crispy, golden brown texture on one side and spongy, spotless white on the other and also very little oil is required to make this dosa (I didn’t use any though). I bet you’ll surely fall in love with this recipe too once you make it.
Ingredients:
3 cups Raw Rice
1 cup tightly packed atukulu /poha/Rice flakes
1 tsp Fenugreek seeds)
1/4 cup Urad dal
1/2 cup beaten yogurt
Salt to taste
a pinch of baking soda
1 cup tightly packed atukulu /poha/Rice flakes
1 tsp Fenugreek seeds)
1/4 cup Urad dal
1/2 cup beaten yogurt
Salt to taste
a pinch of baking soda
Preparation:
Wash and soak rice, methi seeds, and urad dal together for 4-5 hours.
Soak rice flakes/ poha /atukulu in separate bowl with beaten yogurt for 1-2 hrs.
Grind soaked rice flakes first to a smooth paste and set aside.
Grind soaked rice mixture into very smooth paste adding water. Do not add too much water just add enough water to grind.
Mix well with hands (this aids in better fermenting of the batter) and keep in a warm place overnight or for about 8 hours.
Soak rice flakes/ poha /atukulu in separate bowl with beaten yogurt for 1-2 hrs.
Grind soaked rice flakes first to a smooth paste and set aside.
Grind soaked rice mixture into very smooth paste adding water. Do not add too much water just add enough water to grind.
Mix well with hands (this aids in better fermenting of the batter) and keep in a warm place overnight or for about 8 hours.
Add salt and baking soda and mix well.
Heat griddle or tawa in medium heat, Pour a ladle full of batter. No need to spread the batter, jut a pat on it would do.
Now cover the dosa with a lid and let it steam gradually over medium heat.
Add very little oil on the edges of dosa if needed .Once the holes are formed, let it cook for 1 min till done. No need to flip it on the other side as it is completely cooked by the steam. This makes the dosa crispy on one side and spongy soft on the other.
Add very little oil on the edges of dosa if needed .Once the holes are formed, let it cook for 1 min till done. No need to flip it on the other side as it is completely cooked by the steam. This makes the dosa crispy on one side and spongy soft on the other.
Serve hot with coconut chutney and ginger chutney.
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