Poha Dosa | Atukula Attu | Attukula Attu

Poha Dosa | Atukula Attu | Attukula Attu: Did you Forget to freeze your curd and it’s all sour now? Or do you have Leftover sour buttermilk which looks useless? Or if you just have lots of this milk product! Don’t worry we can make very yummy, fluffy Attukula Attu/ Poha Dosa that will make a great breakfast/ evening snack.

Required ingredients to make Poha Dosa | Atukula Attu | Attukula Attu:

• Rice: 2 cups
• Poha | Atukulu | Attukulu: 1 cup
• Note: rice : poha in the 2:1 ratio.
• Curd/ buttermilk: 2 cups ( Or any amount enough to soak the rice:poha quantity)
• Fenugreek seeds: 4-5
• Baking soda: 2 pinches.
• Salt:  To taste.

Making of batter
1. Soak rice: Poha overnight in the ratio 2:1 in sour buttermilk/ curd with 4-5 fenugreek seeds.
2. Next morning grind the mix in a mixer in pouring consistency.
3. Note: The more the batter fermented, the tastier the dosas are. If the batter/ dosa tastes sourer than you wanted, you can always add milk to the batter to neutralize the taste.
4. Tip: If your batter lost the consistency add a spoon or two of Upma Rava. This adds little crisp to the dosa’s and helps regain the consistency.

5.Add salt to taste and a pinch of baking soda to the batter just before you are ready to make your dosa’s ready.

Tip: when you do not have enough buttermilk/curd (sour), soak the rice and poha overnight in water and grind the mixture. Add a cup of curd/buttermilk to the batter and leave it for 5-6 hrs before making the dosa’s. This is an alternative if you hav little/ not so sour curd/ buttermilk. The secret is you just have to ferment the batter with curd/ buttermilk either way. The more fermented the tastier!
Making  of Poha Dosa |Attukula Attu | Atukula Attu:
1. Heat a PAN
2. Pour a spatula of batter on the PAN and add some oil on the edges of the dosa.
3. Note: Do not spread the batter on the PAN like any other dosas.

Poha Dosa | Atukula Attu | Attukula Attu

5. Cover the dosa with a lid for half a minute.

Atukula Attu | Poha Dosa | Attukula Attu

7. Check on the dosa, the moment the base is brown, the dosa is ready.
8. Frying the dosa on the other side is completely optional. The original recipe doesn’t require frying on the other side, and that leaves the dosa more fluffy.
10. The yummy Poha Dosa is ready to go and tastes best with Bengal gram Chutney

Summary

Recipe Name

Poha Dosa | Attukula Attu Recipe | Atukula Attu

Author Name

girlgonewife

Published On

2016-10-26

Preparation Time

6H

Cook Time

10M

Total Time

6H10M

Average Rating

1 Based on 1 Review(s)