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Avalakki Dosa / Poha Dosa

Courses ,
Difficulty Beginner
Time
Prep Time: 10 min Cook Time: 10 min Total Time: 20 mins
Servings 5
Ingredients
  • 1 cup Dosa / Idli rice
  • 1/2 cups Brown flattened rice
  • 1/4 cups Split black gram
  • 1/8 teaspoons Fenugreek seeds
  • 1/2 teaspoons Salt
  • 1/4 teaspoons Baking soda
  • Few tablespoons Ghee
  • Water (to grind)
Instructions

  1. Wash and soak rice along with fenugreek seeds and brown flattened rice for 3 hours. 

  2. Wash and soak split black gram separately for 3 hours. 

  3. Grind split black gram with little water to a coarse paste. Add rice and rest of the ingredients and grind to a smooth paste. 

  4. Transfer to a deep bowl. Stuff with hand for 4 to 5 minutes. Clean the sides. Cover and let the batter ferment in a warm place for 6 to 8 hours / overnight. 

  5. Batter will rise a little,. Adjust the consistency by adding  enough water. Batter should be of thin and pouring consistency. Now add salt and baking soda. Mix well. Rest for 10 minutes. 

  6. Heat a cast iron dosa tawa on high flame. Smear ghee using a halved onion. To check if tawa is hot enough, when you sprinkle a few drops of water on it, it should sizzle. 

  7. Pour a ladle of batter into the centre of the tawa. Spread quickly using a circular motion with the back of the ladle to form a round dosai. 

  8. Drizzle ghee on the dosa and around the edges. Lower the flame to medium. 

  9. Cook until dosa is golden in colour. 

  10. Fold dosai and serve hot. 

  11. Wipe the tawa withh halved onion and repeat the process. 

Note

Storing - After fermenting the batter, you can divide it and store one portion in the fridge. Bring it to room temp. Add salt and baking soda. Rest for 10 minutes and make crispy dosai. 

Seasoned cast iron tawa gives best results. 

Caring for non-tawa - After making dosai, let it come to room temp. Wash the tawa. Dry it immediately with a cloth. Put it back on fire. Apply a little ghee with a halved onion. Switch off. Let it cool. Store. I wash the tawa only once a month. After making dosas, I wipe with a halved onion once its room temperature, I store it in a clean place. If the edges and back of the tawa is oily, wash the edges once it comes to room temp and back (leaving the centre), then wipe it dry. Store. 

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Read it online: https://anniesgourmet.net/recipe/avalakki-dosa/