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2 cups -
1 cup -
2 tbsp -
salt to taste
1 tbsp - oil
oil for shallow frying
How to Make Poha Dosa
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 curd 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.
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.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.