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I have blogged this recipe for poha dosa few years back and by far this has been one of the
most searched recipes in my blog. So decided to repost it with some new updated tips and pictures.
The dosa is very popular for its soft texture (like a sponge dosa). But the beauty about this dosa is you can make it crispy as well. At our place we call it rupayi dosa(one rupee dosa).
From my personal experiences, there are few tips I would like share in making the perfect dosa.
- Soaking is a key, make sure you soak the rice, dal and poha for good five hours.
- Do the soaking by at least 7 in the morning. So by 12 in the noon you can grind the batter.
- After the grinding add the salt, mix and leave in a dark warm place overnight.
- When you soak it for that long whether you use a wet grinder or a mixer ,the dosa comes out beautifully.
Sending this to Akhila for Dish name starts with P
- Long grain rice / Sona masoori rice- 3 cups
- Urad dal- 1/4th cup
- Poha (Atukulu/ avelakki) – 1 cup
- Sabudan/pearl sago – 1 tbsp
- Salt to taste
Soak the rice, urad dal, poha and sabudan for good five hours in water. Make sure the rice an dthe other items are completely dipped in the water. After five hours drain the water , add the soaked ingredients in a grinder/mixer with some water. Grind it to a smooth paste. Add a tsp of salt, mix and keep in a dark warm place overnight.
Next morning the batter should have doubled in amount. When you mix the batter you should see some bubbles as well.
Heat a cast iron skillet or a tawa over medium heat. Stir the fermented batter and pour a ladle of the batter in the center of the skillet.
Serve the hot dosa’s with your favourite pallya or chutney.