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Poha Dosa
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 Ingredients
2 cups rice
1 cup poha
2 tbsp. curds
salt to taste
1 tbsp. oil
oil for shallow frying
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Method
- 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 tsp. 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" diameter.
Shelflife: Batter 1 day refrigerated
Chutney 2 days refrigerated
Texture: Thick, fluffy and soft.
Courtesy : lohanaonline.com |
