Challa Ponganalu | Poha Dosa |Avalakki Dosay

For the third day of the final week of Blogging Marathon,I chose this recipe from Pavani's blog- Cook's Hideout. It was a very apt choice as I wanted to prepare this from one of the many bookmarked source but never did and the idli batter had just got over.

Poha dosas are really very soft. I made mini upthppam and the kids loved the spongy texture of dosas.

I used : 
Recipe Source-Cook's Hideout

Rice - 1 cup
Poha/ pressed rice-3/4 cup
Salt to taste

  1. Soak the rice for 5 hours. Soak the poha for half an hour.
  2. Drain the water from both and grind to a smooth batter with some buttermilk and salt.The consistency should be similar to dosa batter consistency[A little thinner than idli batter]
  3. Let it ferment till it doubles[or leave it overnight]
  4. Mix well and make dosas on a hot griddle.
  5. Serve hot with a side dish of your choice.

Take a look at the Blogging Marathon page for the other Blogging Marathoners doing BM#28

Bon Appetit...

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