Poha Dosa

Ingredients

1 cup raw rice
1/3 cup urad dal (split black lentils)
2 tbsp beaten rice (poha)
5 to 7 fenugreek (methi) seeds
salt to taste
oil for cooking

Method

Wash the raw rice, urad dal and fenugreek seeds. Soak in a little water along with the beaten rice for at least 2 hours.Grind to a smooth paste with a little water. Cover and keep aside for at least 4 hours. Add salt and mix well.

Heat a non-stick tava and grease it lightly with oil. When hot, pour a ladleful of the batter, spread using a circular motion to make a thin dosa and cook on one side.Pour a little oil along the edges while cooking. When crispy, fold over and serve hot.

Repeat with the remaining batter.Serve with coconut chutney and sambhar.

VARIATION : MASALA DOSA

When the dosa is cooked, put some potato bhaji on it. Roll to form a cylindrical shape and serve hot.

Moong Masoor Dal Dosa

Ingredients:

Moong dal: 1 cups
Masoor Dal – 1 cup
¼ cup raw rice
Small onions: 2
Green chillies: 4
Coriander leaves: 1 bunch
Oil: For cooking
Salt: To taste

Method:

Wash the dals thoroughly and soak it in water for five hours. Drain and grind it to a fine paste. Mince together the rest of the ingredients and mix it into the dal, along with salt to taste. Keep the mixture aside for at least 2 hours and then prepare the dosa. Serve hot with sambar and chutney.

Ragi Rice Dosa

Ingredients:

1/2 cup urad dal
1 cup rice (I used 1/2 cup brown rice + 1/2 cup boiled rice)
1/2 cup finger millet(ragi flour)

Method:

Soak urad dal and rice for about 4-5hrs. Grind to a smooth batter. Mix salt and ragi flour. The consistency of batter should be like normal dosa batter. Keep overnight for fermentation.Next day, mix in vegetables. Make thin dosas. Serve hot.

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