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Crispy Poha Dosa recipe in hindi I Atukula Dosa I roshniscuisine

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ऐसे क्रिस्पी डोसा ओह्ह भी पोहे से I Crispy Poha Dosa recipe in hindi I Atukula Dosa I roshniscuisine
You can watch the video recipe here

This one more healthy comparing to our regular dosa as it has poha and less amount of uad dal.
And when I made this first time Sarthika is telling mumma it is same like our regular dosa so crispy and thin…so enjoy this Crispy Poha dosa in healthy way…Lets get started

You know friends…on the recording day this dosa I taught to my daughter…and she did just perfect.After a long dayz I just sat in peace and had hot n crispy dosa.Otherwise for each dosa, I have to getup and prepare dosa…So happy now.

Preparation Time 5 min
Soaking Time 5 to 6 hours
Fermentation Time Overnight
Cooking Time 2 min per dosa

Ingredients Required

2 cups rice
1 cup Poha
½ cup udad dal
1 tsp fenugreek seeds
Salt to taste

OIL to make dosa


Soak udad dal and fenugreek seeds in one container.
And soak rice and poha in another container.
Soaking time should be 4 to 6 hours.
Now grind udad dal and fenugreek seeds to a fine paste.
Then grind the rice and poha to a fine paste.
Mix both the batter with hand and keep for fermentation overnight.
It doubles in volume,add salt to this.
Slowly stir it.
Heat the tava and sprinklw little water to make it cool down.
Now take a ladle full of batter and slowly pour the batter at the center.
In low flame only spread the batter in clockwise direction so that it has same thickness and covers the tava almost.

Spread some oil from the outer side.
When the batter is dry and little cooked from upper side sprinkle some oil on the upper side also.
Slowly it starts to golden colour and leaves the sides of tava.
Carefully inset the spatula and remove the hot and crispy dosa from tava.
Serve hot with sambaar and chutney.


Add the salt after fermentation done.
Better to keep the batter overnight for fermentation,if you are planning to make for dinner ferment it during day time for 7 to 8 hours.
Soaking in different container coz the grinding time varies.
If you have grinded extra batter just keep the batter after grinding that is before fermentation.
And keep in fridge and later you can use,in this way it isnot fermented and sour in taste.

For text detail recipe follow the website link

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