| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bawarch4 | 1 | servings | ||
INGREDIENTS
| 2 | c | Rice |
| 1 | c | Poha |
| 2 | tb | Curds |
| Salt to taste | ||
| 1 | tb | Oil |
| Oil for shallow frying |
INSTRUCTIONS
Wash and soak rice and poha separately in plenty of water. Keep aside for 5 - 6 hours. Drain and grind separately to a fine paste, using as little water as possible. Keep aside for 7 -8 hours or overnight. Add curds and salt and beat well. Put a serving spoonful of batter on a hot griddle. Spread just a little, like an omelette. Sprinkle a teaspoon of oil on it. Cover with a plate. Allow to fry over low heat, till bottom is golden brown. Serve immediately with any chutney. Variation: A dash of finely chopped onions, green chillies, coriander or cheese may be sprinkled over the dosa, as soon as it is spread. Proceed to cook as above. Makes: 12-14 dosas of 5 inch diameter. Shelflife: Batter 1 day refrigerated Chutney 2 days refrigerated Texture: Thick, fluffy and soft. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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