Poha Dosa

Poha Dosa with Rice Poha

A soft, porous dosa made by blending Radhe Krishna Rice Poha with rice, urad dal and curd. The fermented batter produces light and tender dosas that pair beautifully with coconut chutney or sambar.

Ingredients

• 1 cup rice
• 1/2 cup Radhe Krishna Rice Poha
• 2 tbsp urad dal
• 1/2 cup curd
• 1 tsp salt
• 1/4 tsp baking soda
• Water, as needed
• Oil, for cooking

Instructions

1. Soak the ingredients: Wash the rice and urad dal separately and soak them in water for about 4-5 hours. Soak the Rice Poha separately for about 20 minutes before grinding.
2. Prepare the batter: Drain the soaked rice, urad dal and poha. Grind them together with curd and enough water to make a smooth, pourable batter.
3. Ferment: Transfer the batter to a large bowl, cover it and leave it in a warm place to ferment for several hours or overnight.
4. Prepare the batter: After fermentation, add salt and baking soda and mix gently. Add a little water if needed to achieve a dosa-like pouring consistency.
5. Cook the dosa: Heat a lightly greased tawa over medium heat. Pour a ladleful of batter and spread it gently into a round dosa. Drizzle a little oil around the edges.
6. Serve: Cook until the dosa is lightly golden and cooked through. Serve warm with coconut chutney or sambar.