I know you must be wondering on the strange name right. Well the name literally means "scoping into" when translated from Tamil. And this dosa ends up to being soft and spongy. The proportion is different from the Soft Dosa or Kal Dosa
that Amma makes.
She got this from a paper clipping and I asked her again and again if she read it right. Well she said there was no other name and in the recipe description, they talk about throwing in fistful of the ingredients. Anyways after trying it out, it turned out to be good, and the combination was also quite new.
This was supposed to be served with Puli Chutney or Tamarind Chutney. The chutney was quite sour and with a spongy dosa, it ended up being soaked up. This joins the 101 Dosa Club.
Aali Pota Dosai
Soaking - 5 hrs soak,
Raw rice - 3 cups
Boiled rice / Idli Rice - 1 cup
Urad dal - 1 cup
Toor dal - 1/2 cup
Methi - 1 tsp
Salt to taste
Oil for cooking
How to make the Dosa
Wash and soak the rice along with dals for over 6 -7 hours. Then grind to a smooth batter.
Ferment overnight. When you are ready to make the dosas, heat a tawa greased with oil. Just as you would make your regular dosas, spread across, sprinkle with oil and cook on both sides.
Serve with Puli Chutney or Ground nut chutney.
This joins the December Week 1, Cooking from Cookbook Challenge
Labels: 101 Dosa Variety, CCChallenge, Dosa Varieties, Indian Breakfast Recipes