Poha Urad Dosa | Urad Dal Dosa | South Indian Special Dosa. Special thin urad dal dosa prepared with rice, urad dal and poha. Dosa is served with sambar or chutney.
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Poha Urad Dosa | Urad Dal Dosa | South Indian Special Dosa
Poha Urad Dosa | Urad Dal Dosa | South Indian Special Dosa. Special thin urad dal dosa prepared with rice, urad dal and poha. Dosa is served with sambar or chutney.
Ingredients
Directions
Wash 2 cups dosa rice, 1/2 cup urad dal and 1/2 tsp fenugreek seeds together. Soak for 4-5 hours.
Using a little water in which the rice is soaked, grind to a fine paste, add 1/4 cup poha while grinding.
Add salt to taste. Mix well. Keep aside to ferment for 6-8 hours or overnight. In hot weather it will ferment in 4-5 hours. The batter is ready. You can keep it in fridge and use for a week.
Heat a tawa or a nonstick flat pan. It should be hot but not smoking. Sprinkle a little oil.
Add a ladleful batter in the center of the pan and spreading in circular motion, form a flat round and cover with a lid. Let cook for a few seconds. Add a few drops of oil or ghee if you wish.
Remove onto a plate and serve hot.
Cooking Directions Step by step
Wash 2 cups dosa rice, 1/2 cup urad dal and 1/2 tsp fenugreek seeds together. Soak for 4-5 hours.
Using a little water in which the rice is soaked, grind to a fine paste, add 1/4 cup poha while grinding.
Add salt to taste. Mix well. Keep aside to ferment for 6-8 hours or overnight. In hot weather it will ferment in 4-5 hours. The batter is ready. You can keep it in fridge and use for a week.
Heat a tawa or a nonstick flat pan. It should be hot but not smoking. Sprinkle a little oil.
Add a ladleful batter in the center of the pan and spreading in circular motion, form a flat round and cover with a lid. Let cook for a few seconds. Add a few drops of oil or ghee if you wish.
Remove onto a plate and serve hot.
Ingredients
Directions
Wash 2 cups dosa rice, 1/2 cup urad dal and 1/2 tsp fenugreek seeds together. Soak for 4-5 hours.
Using a little water in which the rice is soaked, grind to a fine paste, add 1/4 cup poha while grinding.
Add salt to taste. Mix well. Keep aside to ferment for 6-8 hours or overnight. In hot weather it will ferment in 4-5 hours. The batter is ready. You can keep it in fridge and use for a week.
Heat a tawa or a nonstick flat pan. It should be hot but not smoking. Sprinkle a little oil.
Add a ladleful batter in the center of the pan and spreading in circular motion, form a flat round and cover with a lid. Let cook for a few seconds. Add a few drops of oil or ghee if you wish.
Remove onto a plate and serve hot.
