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Poha Dosa

VIEWS 359

Energy (kcal) - 159

Protein (g) - 8

Carbohydrate (g) - 36

Fat (g) - 5

Khyati's Health-O-Meter Says:

This is one dosa which is amazingly soft, spongy, porous and stays so even after some hours, excellent for tiffin boxes with some dry chutney. This poha dosa recipe is an Andhra speciality and also known as atukula.

INGREDIENTS:
  • Idli rice - 30 g 
  • Thick Poha/Ava - 15 g 
  • Methi seeds - ¼ tsp 
  • Buttermilk - 1.5 cups (use ¼ cup sour curd) 
  • Salt - as per taste 
  • Cooking soda - a pinch (optional)
DIRECTIONS:
Step 1 Wash the poha and rice together for 3 times.  Step 2 Whisk 1/4 cup of sour curd adding 1.5 cups of water.  Step 3 Soak the rice+poha in buttermilk for 3-4 hours. Add ½ cup of more water if Poha absorbs all the buttermilk.  Step 4 Grind the rice and poha using the soaked buttermilk. Add little water only if necessary during grinding.  Step 5 Add the required salt and make a smooth batter.  Step 6 Make sure you grind the batter but keep thick consistency and not watery. Cover the batter and keep it aside for 5-7 hours. No need to flip the dosa. Remove the dosa in a plate and enjoy with tomato chutney.
Recipe Category:
Breakfast
Recipe Title:

Poha Dosa

Recipe Views:
359
Recipe Type:
Veg
Recipe Kcal:
159

Energy
(kcal)

8

Protein
(g)

36

Carbohydrate
(g)

5

Fat
(g)

Khyati's
Health-O-Meter Says:

This is one dosa which is amazingly soft, spongy, porous and stays so even after some hours, excellent for tiffin boxes with some dry chutney. This poha dosa recipe is an Andhra speciality and also known as atukula.

INGREDIENTS:
  • Idli rice - 30 g 
  • Thick Poha/Ava - 15 g 
  • Methi seeds - ¼ tsp 
  • Buttermilk - 1.5 cups (use ¼ cup sour curd) 
  • Salt - as per taste 
  • Cooking soda - a pinch (optional)
DIRECTIONS:
Step 1 Wash the poha and rice together for 3 times.  Step 2 Whisk 1/4 cup of sour curd adding 1.5 cups of water.  Step 3 Soak the rice+poha in buttermilk for 3-4 hours. Add ½ cup of more water if Poha absorbs all the buttermilk.  Step 4 Grind the rice and poha using the soaked buttermilk. Add little water only if necessary during grinding.  Step 5 Add the required salt and make a smooth batter.  Step 6 Make sure you grind the batter but keep thick consistency and not watery. Cover the batter and keep it aside for 5-7 hours. No need to flip the dosa. Remove the dosa in a plate and enjoy with tomato chutney.
Recipe Title: Poha Dosa
Recipe Category: Breakfast
Recipe Views: 359
Recipe Type: Veg
Recipe Kcal:

Energy 159 (kcal), Protein 8 (g), Carbohydrate 36 (g), fat 5 (g).





Khyati's
Health-O-Meter Says:

This is one dosa which is amazingly soft, spongy, porous and stays so even after some hours, excellent for tiffin boxes with some dry chutney. This poha dosa recipe is an Andhra speciality and also known as atukula.

INGREDIENTS:
  • Idli rice - 30 g 
  • Thick Poha/Ava - 15 g 
  • Methi seeds - ¼ tsp 
  • Buttermilk - 1.5 cups (use ¼ cup sour curd) 
  • Salt - as per taste 
  • Cooking soda - a pinch (optional)
DIRECTIONS:
Step 1 Wash the poha and rice together for 3 times.  Step 2 Whisk 1/4 cup of sour curd adding 1.5 cups of water.  Step 3 Soak the rice+poha in buttermilk for 3-4 hours. Add ½ cup of more water if Poha absorbs all the buttermilk.  Step 4 Grind the rice and poha using the soaked buttermilk. Add little water only if necessary during grinding.  Step 5 Add the required salt and make a smooth batter.  Step 6 Make sure you grind the batter but keep thick consistency and not watery. Cover the batter and keep it aside for 5-7 hours. No need to flip the dosa. Remove the dosa in a plate and enjoy with tomato chutney.

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Poha Dosa - BY KHYATI RUPANI

10 FEB 2018
VIEWS 359

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