INGREDIENTS:
Thick Poha – 1 cup (avalakki/beaten flat rice)
White Rice – 3 cups (sona masoori)
Fenugreek seeds – 1 tbsp
Salt as needed.
Oil as needed
Garnish:
finely chopped onions
finely chopped cilantro
finely chopped tomatoes optional
Chutney powder
Butter
DIRECTIONS:
Soak Poha, Rice and Fenugreek seeds in water. Then grind it to a pancake batter consistency.,
Allow it to ferment overnight ( 12 hrs).
When ready to make dosas, heat a cast iron or non stick pan and pour a ladle full of the batter. Do not spread the dosa.
Top with 1 tbsp each of chopped onions and some cilantro. Chutney powder can also be added.
Drizzle a tsp of oil or butter over it and turn over to cook both sides until done.
Serve with white or green chutney.
CREDITS/NOTES:
Saroja’s avalakki dodna.
Vijaya aunty’s suggestion – add 1 tbsp yogurt and coconut to the batter and then ferment.
I usually avoid a rice only recipe such as this, but this yummy dosa is an exception that must be indulged occasionally.