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Preparation Time : 25
Cook Time : 20
Total Time : 45
1 & 1/2 cups poha (flattened rice) I used brown poha
1 & 1/2 cups semolina
1 tbsp. oil
1-2 dry red chilies, broken
1 tsp. mustard seeds
1/4 tsp. asafoetida
1 tsp. urad dal
1 tbsp. chana dal
1-2 sprig curry leaves
1 cup yoghurt
1-2 green chilies, chopped
2 tbsp. coriander leaves, chopped
2 tsp. idli podi (gun powder)
1/2 tsp. baking soda
1/2 tsp. salt or to taste
2-3 tbsp. oil to shallow fry
Heat oil in a pan and temper with mustard seeds and whole red chili. After it stops spluttering add the curry leaves, asafoetida, urad dal and chana dal. Saute for a few seconds.
Add the sooji and poha. Stir fry on a medium flame for 2-3 minutes or till you get a nice aroma. Set aside to cool down.
Add the yoghurt, green chilies, coriander leaves, idli podi, baking soda, asafoetida (opt), salt and 2 cups water. Mix well and set aside for 25-30 minutes.
Add more water to have a batter like consistency. Heat the tawa / griddle and add few drops of oil. Sprinkle some water and wait till it sizzles off. Wipe dry with a kitchen towel.
Pour a ladle of the dosa batter and spread it evenly into a round circle with the back of the ladle. Drizzle some oil over and around the edges of the dosa.
Cook on a medium flame till one side is done, before flipping it over to cook the other side. When done, transfer to a serving plate.
Make similar dosas with the remaining batter. Serve them hot with coconut chutney and sambar.
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