Thursday, Dec 20 2007

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Poha Dosa

Ingredients:

2 cups rice
1 cup poha
2 tbsp. curds
salt to taste
1 tbsp. oil
oil for shallow frying

METHOD:

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 tsp. 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" diameter.
Shelflife: Batter 1 day refrigerated
Chutney 2 days refrigerated
Texture: Thick, fluffy and soft.

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Dosas' Index