A soft dosa made with rice and poha/aval usually served in sets of three and relished along with coconut chutney, sambar or aloo masala. These are widely served in south Indian states and is a delicious and healthy breakfast for people who seek to have a quick breakfast.
Ingredients
- 2 cup idli rice
- 1/4 tsp methi/ fenugreek seeds
- 3/4 cup urad dal
- 3/4 cup poha/beaten rice, thick
- salt to taste
- water for soaking and grinding
- oil for roasting
Method
- In a large bowl, soak idli rice and fenugreek seeds/methi for 5 hours. In another bowl soak urad dal and poha for 3 hours.
- Drain off the water from urad dal and grind it into a smooth and fluffy batter adding water as required. Transfer the urad dal batter into large bowl.
- Grind rice and methi into to a slightly coarse batter. Transfer the rice batter to the same urad dal batter bowl. Mix well make sure both batter are combined well.
- Cover and rest in warm place for 8-10 hours or till the batter ferments and doubles. Once the batter ferments, add salt and mix well.
- Heat griddle and pour a ladleful of batter. Spread out in a circle, slightly thick than regular dosa. Drizzle a tsp of oil from sides of dosa.
- Cover and roast the dosa to a golden brown from bottom and completely cooked from top in presence of steam.
- Serve these soft and fluffy dosa with chutney, sambar or potato masala.
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