Poha Dosa(Attukulu Attu)

Most of my recipe searches are the outcome of having surplus of ingredients lying around, that will probably expire and get thrown out. I had a large carton of buttermilk which I had gotten about a week back, that was going to expire and also turn sour. I was on the lookout for a recipe that would use up a large quantity of buttermilk. I landed on this recipe ‘Attukulu Attu – Poha dosa’ @ Sailus Food blog. Sailus food is again one of the blogs that I had seen even before I had the thought to start a blog. The way the recipes are presented are awe inspiring.

Ingredients:
2 cups rice
1 cup poha/aval
4 cups lowfat cultured buttermilk(better if sour)
1 tsp methi
1/4 tsp baking soda
1/2 tsp salt
oil as required

Method:
Soak rice, poha and methi in thick buttermilk overnight (8-10 hrs). I soaked it in the morning, before I went to work and when I returned from work, I added everything in the blender and ground it to a smooth paste. The batter should be thick, but of pouring consistency. Don’t add too much water. Add salt and cooking soda and combine well. Leave aside for 2 hours. If you cannot wait for 2 hours, increase the amount of baking soda to compensate.

Heat the tawa over medium high heat. Pour a ladle full of batter. Don’t spread, it will spread a bit on its own. Leave it thick like an utthappam. Drizzle a little bit of oil around the sides, cover with a lid and cook over medium heat, until the top is cooked. I did not flip the dosa as I wanted it to be pure white on top and it got cooked when closed with a lid. You may flip if you would like.

Serve hot with tomato chutney or chutney of choice.

Verdict: Soft and spongy..these dosas are a delight to eat. The pure white color is very inviting..and in combination with the tomato chutney was one divine dinner. If you’re skeptical that you might taste the buttermilk in the dosa, don’t be..it is totally benign and adds nothing but a tenderness to the dosa.

Sending this to ‘Healthy Recipe Hunt – Poha’ Event.

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