Poha Dosa

by AnjaliP
Rice flakes/Aval dosa
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Votes: 1
Rating: 4
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Cuisine North Indian
Prep Time 20 minutes
Servings
people
Ingredients
For making Poha dosas:
  • Soft rice flakes(Aval) - 1 cup
  • Rice - 2 cups
  • Sour Curd(Pulicha thayiru) - 3/4 cup
  • Fresh Coconut milk(or Coconut milk pwdr - 2 tbsp) - 1/2 cup
  • Cooking Soda - 1/4 tsp
  • Salt(As reqd) -
  • Sugar - 1 tsp
For making onion chutney:
Cuisine North Indian
Prep Time 20 minutes
Servings
people
Ingredients
For making Poha dosas:
  • Soft rice flakes(Aval) - 1 cup
  • Rice - 2 cups
  • Sour Curd(Pulicha thayiru) - 3/4 cup
  • Fresh Coconut milk(or Coconut milk pwdr - 2 tbsp) - 1/2 cup
  • Cooking Soda - 1/4 tsp
  • Salt(As reqd) -
  • Sugar - 1 tsp
For making onion chutney:
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Wash the rice flakes and mix it with the curd and keep it overnight.
  2. Soak the rice in water in a separate vessel.
  3. Grind the rice to a fine paste and add salt.
  4. Add the poha, sugar and coconut milk (or the coconut milk powder) and grind further by adding little water, if necessary.
  5. Remove the contents into a vessel and add cooking soda and mix well. The batter should be thick enough to pour in a small saucepan.
  6. Pour a spoon of oil in a hot saucepan and pour 2 ladle full of the dosa batter into it. Hold the saucepan and turn it around so that the entire saucepan is coated with the dosa batter. Pour a tsp full of oil around the edges of the dosa and keep it covered. Take care to keep the stove on a medium flame. After a few minutes, turn the dosa. Keep it covered again. Remove when both sides are done.
  7. :- Serve hot with onion chutney.
  8. For making onion chutney: 1)Fry the black gram and red chillies in a little oil till the black gram become golden brown.
  9. Grind all the ingredients in a mixer to a fine paste.
  10. Heat the remaining oil in a saucepan and add the mustard seeds to it. When the seeds splutter, add the ground onion paste into it and fry well till the oil leaves the sides of the pan.
  11. :-This chutney can be preserved for a week, if fried well.
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