A super soft spongy dosa, an ideal breakfast dish, good for lunch box.
I have been debating about this recipe from a long time. Finally I made it for breakfast today. The dosa was melt in the mouth. The Bajji Chilli Chutney was an extremely good side dish for the dosa. This dosa goes well with any chutney variety, sambar and chutney pudi.
Idli rice – 3 cups
Raw rice – 2 tablespoons
Urad dhal – 1 cup
Thick poha – 1 handful
Methi seeds – 1 teaspoon
Salt to taste
Oil to drizzle around the dosas
Wash and soak the idli rice, raw rice, urad dhal and the methi seeds together in sufficient water for 4 hours. Wash the poha and soak in water for 2 hours. Drain the water from the rice and urad dhal and grind in a wet grinder. Add the soaked poha and grind adding required amount of water to a smooth batter. Add salt to taste. Mix well and cover and leave the batter to ferment. Mix the batter well and make small thick dosas using a dosa tava. Drizzle oil all around. Cover and cook on sim flame till golden. Flip the dosa and cook on the other side till golden. Serve hot with Bajji Chilli Chutney.
1) If the dosa batter is little thick, dilute it with little water and make the dosas.
2) As an option mix into the dosa batter little finely chopped onions, finely chopped green chillies, chopped green coriander leaves and finely chopped tomatoes .
3) Can also add finely chopped Cabbage, beans, grated carrot and grated ginger to the dosa batter. Season the dosa batter with little mustard seeds in oil.