Atukulu Dosa/Aval dosai/Riceflakes Dosa/Poha Dosa

In my fermented dosa series for this week of Mega Blogging Marathon edition in cooking Carnival is a spongy dosa made with rice flakes.This dosa is extremely soft without any addition of dhal.Soaking the atukulu/rice flakes in butter milk and proper fermentation makes this dosa so soft and fluffy.This dosa I learnt from a good friend of mine and makes it whenever I have leftover sour curd or buttermilk.Tomato chutney and red chilly coconut chutney is the perfect combo this spongy dosa.

                                                             

                                         

                                                                              

                                                       Atukulu Dosa/Aval Dosai/Poha Dosa

---

                                                                  

   Basic Information

   Preparation time ~ 35- 40minutes
   Soaking time ~ 3-4 hours

   Fermentation time ~ 8-10 hours

   Cooking time ~ 3 minutes/dosa

   Makes ~ 12-14 dosas

  Ingredients

  

Ingredient	Quantity
Raw rice/pacharisi	1.5 cups
Rice flakes/aval	1/2 cup
Fenugreek seeds/vendhayam	1 tsp
Sour buttermilk/pulitha mor	1.5 -2 cups
Salt	2 tsp
Cooking Soda	a generous pinch
Oil	as needed to cook dosa

   

 Method

• Soak the  rice along with fenugreek seeds  in water and rice flakes in buttermilk separately for 3-4 hours.Now grind everything together in a wet grinder or blenderTransfer it to a bowl,add salt and mix it well.Keep it in a warm place for 8-10 hours or overnight for fermentation

• Next day or after the fermentation mix the batter well and take the required amount of batter to make dosa.Adjust the consistency with water.Add in the pinch of cooking soda and mix it well.

• Heat a griddle and one it becomes hot ,add a drop of oil and wipe it off with a paper and keep the flame in high.Pour a ladleful of batter and spread it into a thick circle.No need to spread it to a thin crepe.

• Once the holes started coming on the dosa,reduce the flame and cook it covered in a medium flame for 2 minutes.Drizzle 1/2 tsp of oil if needed.

• Remove it from the griddle,no need to flip it.

•  Serve it  with  red chilly coconut and tomato chutney. 

• The batter consistency is very important to get pores on the dosa.It the batter is too thick the pores won't be formed.
• While pouring the batter on the griddle,the flame should in hot.After the pores started coming then cook it covered in a slow flame.
• One day older buttermilk works very well for this dosa.
• Addition of cooking soda is optional,without cooking soda the dosa comes out so good but needs to consume it when it is warm.

Enjoy.............................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

An InLinkz Link-up

Posted in: Blogging Marathon,Breakfast,Dinner,Dosa Varieties