Skip to main content

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









Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
Post a Comment
Read more

Corn Flour Halwa

For the final week of blogging marathon#17 I have chosen the Indian sweets payasam and halwa theme,today's recipe is cornflour halwa.This halwa is also known as Karachi Halwa. Corn flour halwa is a delicious and excellent halwa which can be made in no time with easily available ingredients and lesser amount of ghee.Here goes the recipe for simple halwa......... Ingredients Ingredient Quantity Corn Flour 1/2cup Sugar 11/2cups Water 21/2cups Ghee 2-3tbs Cashews(finely chopped) 2-3tbs Elachi powder/ellakai podi 1/2tsp Food colour(red or orange) a pinch Method                         Fry the cashews in 1/2tsp of ghee and grease a small plate or tray with little ghee.Mix the corn flour with 11/2cups of water along with the food color without any lumps,keep aside.Heat a heavy bottom pan and add the sugar and 1 cup of water,bring it to a boil till it beco...
Post a Comment
Read more