Poha Dosa

Ingredients

• 2 cups Rice
• 1 cup Poha (Flattened Rice)
• 2 tbsp Curds
• 1 tbsp Oil
• Salt to taste
• Oil for shallow frying

1. Preparation

   • Wash and soak rice and poha separately in plenty of water.
   • Keep aside for 5–6 hours.

2. Grinding the Batter

   • Drain the soaked rice and poha.
   • Grind them separately to a fine paste using minimal water.
   • Combine both batters and mix well.

3. Fermentation

   • Cover and allow the batter to ferment for 7–8 hours or overnight.

4. Final Batter Preparation

   • Add curds, salt, and 1 tbsp oil to the fermented batter.
   • Beat well to get a smooth, slightly thick consistency.

5. Making the Dosa

   • Heat a griddle or dosa tawa on low to medium flame.
   • Pour a ladle of batter and spread slightly, like an omelette.
   • Sprinkle a teaspoon of oil on top.
   • Cover with a lid and cook on low flame until the bottom turns golden brown.

6. Serving

   • Remove from the tawa and serve hot.
   • Serve with coconut chutney or any chutney of your choice.

7. Variation

   • Sprinkle finely chopped onions, green chillies, coriander leaves, or grated cheese over the dosa immediately after spreading the batter.
   • Cook as usual.