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POHA
DOSA
Viewer's Submission: received from Lakshmi Jayaraman, London
Hello, this is Lakshmi Jayaraman once again from London. After having a good response to my previous recipe., I am now sending a delicious and easily preparable snack, which will catch any gourmet's fancy. This dosa can even be packed in a lunch box, as it remains soft and fluffy even when cold. Please give in your opinion at Lakshmi@waitrose.com.
INGREDIENTS
Soft rice flakes : 1 cup
Rice : 2 cups
Sour Curd : 3/4 cup
Fresh Coconut milk : 1/2 cup (or Coconut milk pwd : 2 tbsp)
Cooking Soda : 1/4th tsp
Salt : to taste
Sugar : 1 tsp
Rice : 2 cups
Sour Curd : 3/4 cup
Fresh Coconut milk : 1/2 cup (or Coconut milk pwd : 2 tbsp)
Cooking Soda : 1/4th tsp
Salt : to taste
Sugar : 1 tsp
METHOD
Wash the rice flakes and mix the
curd in it overnight. Soak the rice separately in water. The next day, grind
the rice to a fine paste, adding salt. Add the poha, sugar and coconut
milk (or the coconut milk powder) and grind further while adding little
water, if necessary. Remove in a vessel and add the soda and mix well. The
batter should be thick enough to pour in a small saucepan. Pour a spoon of
oil in a hot saucepan, and pour 2 ladle full of the dosa batter into it.
Hold the saucepan and turn it around so that the entire saucepan is coated
with the dosa batter. Pour a tsp full of oil around the edges of the dosa
and keep it covered. Take care to have a medium flame. After a few minutes,
turn the dosa. Keep it covered again. Remove when both sides are done. Serve
hot with onion chutney.
INGREDIENTS FOR ONION
CHUTNEY
Onions : 2 ( medium sized)
Urad Dal : 3 tsps
Red chilies : 4 to 5
Tamarind : a very small piece
Salt : to taste
Heeng pwd : !/8 th tsp
Oil : 3 to 4 tbsp
Mustard Seeds : 1/2 tsp
METHOD FOR MAKING ONION CHUTNEY
Onions : 2 ( medium sized)
Urad Dal : 3 tsps
Red chilies : 4 to 5
Tamarind : a very small piece
Salt : to taste
Heeng pwd : !/8 th tsp
Oil : 3 to 4 tbsp
Mustard Seeds : 1/2 tsp
METHOD FOR MAKING ONION CHUTNEY
Fry the urad dal and redchillies
in a little oil till the urad dal becomes golden brown. Grind
all the ingredients in a mixer to a fine paste. Take the remaining oil in a
saucepan and when hot, add the mustard seeds to it. After the seeds
splutter, add the ground onion chutney to it and fry well, till it leaves
the sides of the pan. This chutney can be preserved for a week, if fried
well.
Serves: 4 persons
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