Poha Dosa (Atukula Dosa)

Instructions

1. A soft and spongy Poha Dosa (Atukula Dosa), made with fermented rice and poha batter, enhanced with curd and topped with a savory mix of vegetables for a nutritious start to the day.
2. This recipe will make 2 servings of Poha Dosa (Atukula Dosa)
3. Rinse the rice and urad dal thoroughly under running water. Soak them together in a bowl with enough water to cover for about 6-8 hours or overnight.
4. In a separate bowl, soak the poha in water for about 30 minutes before grinding. Drain the water before use.
5. Drain the soaked rice and urad dal, and add them to a blender along with the soaked poha. Add curd and some water to facilitate the grinding process. Grind to a smooth batter.
6. Transfer the batter to a large bowl. Add salt to taste and mix well. If the batter is too thick, adjust the consistency by adding a little water. The batter should be of a pourable consistency but not too thin.
7. Cover the bowl and let the batter ferment overnight in a warm place. By morning, the batter should have risen and be bubbly.
8. Heat a non-stick pan or tawa over medium heat. Lightly grease it with oil.
9. Pour a ladleful of the fermented batter onto the pan. Spread it gently into a thin circle.
10. Sprinkle some chopped onion, tomato, and capsicum over the dosa. Drizzle a little oil around the edges and over the vegetables.
11. Cook the dosa until the bottom turns golden brown and the edges start lifting from the pan. Flip the dosa and cook for another minute or until the vegetables are lightly roasted.
12. Remove the dosa from the pan and serve hot with chutney or sambar.
13. Repeat the process with the remaining batter, adding fresh toppings for each dosa.