Flattened Rice Dosa/Atukula Dosa/Poha Dosa

Prep Time: 5min
Soak Time: 5hrs
Fermentation Time: 8hrs
Cook Time: 30min
Total Time: 13hrs 35mins
Yield: 4-5 Servings

Ingredients

1 Cup Rice (i used sona masoori)
1/4 Cup Urad Dal
1/8 Tspn Methi Seeds
1 Cup Flattened Rice/Atukulu/Poha
3/4 Cup Yogurt (Curd)
Salt to Taste
Water as needed
Oil as needed


Directions

• In a bowl add urad dal, methi seeds, rice & wash under running water. Soak them in enough water for 5 hours.

• After 5 hours; drain water completely & add it to a mixie jar. Grind it into a smooth paste by adding few tablespoons of water. Transfer the batter into a mixing bowl & keep aside.

• Add flattened rice, yogurt to the same mixie jar & grind into a smooth paste. Transfer it into a bowl containing rice urad batter & mix everything well. Cover with a lid.

• For fermentation; place the bowl in a warm place for 8 hours (People living in cold places should keep the bowl in oven with light bulb on).
• After 8 hours; add salt & water as needed to obtain a medium thick batter consistency (batter shouldn’t be too thick or too runny). 

• Heat tava/nonstick pan on a medium flame, apply 1/4 teaspoon oil on the pan & spread it evenly with a spatula. Pour a ladle full of batter on it & spread it in a circular motion using backside of a ladle. 

• Cover with a lid & cook till the flattened rice dosa is done (cook till the base is golden or until edges start browning a bit).

• Pass the spatula under it to ease the dosa off the pan.
• Fold & transfer to a plate. Repeat the process with the remaining batter.
• Serve flattened rice dosa with peanut chutney, coconut chutney, ginger chutney, sambar, onion chutney & potato masala.

Note: Fermented batter(no salt & water added) stored in an airtight container stays fresh for 2-3 days when refrigerated.