Preparation time : 5 mins
Soaking Time : Overnight
Fermenting Time : 3-4 hrs
Cooking Time : 4-5 mins for each
Serves : 15 medium sized thick ones
Raw Rice - 2 Cups
Poha / Attukulu - 1 cup
Curds / Yogurt - 1 & 1/2 cups
Grated Coconut - 1 cup
Fenugreek seeds - 1/4 seeds
Salt to taste
Water - 2 cups
Method to prepare:
Clean and wash Raw rice and Attukulu separately. In a bowl, take curds and soak the rice and attukulu together. Add the fenugreek and 1 cup water. Since this will soak up nicely, you might have to add a little more water.
Soak it overnight. I guess about 6 hrs should be fine. Next morning, grind this with grated coconut, adding another cup of water. The consistency should be quite thin.
Heat a tawa and smear oil. Take a ladleful of dosa batter and spread to a medium dosa. Sprinkle oil and cook it covered with a lid. Cooking this in medium makes it really soft and porous.
Since you cooked it covered, you need not flip it to the other side.
Serve this with any chutney of choice. I think it will be best with just podi too.
Another one for my Dosa Mela!