Atukulu Dosa (Poha Dosa)

Ingredients:

1) Poha (Atukulu) = 1Cup.
2) Sour Butter Milk (Pullati Majjiga) = 1 1/2 Cup.
3) Fenugreek Seeds (Menthulu) = 1/4 Tbl Spoon.
4) Rice = 2  Cups.
5) Urad dal (Minapappu Gullu) = 1/2 Cup.
6) Coconut Milk = 3 Tbl Spoons .
7) Salt = Acc to taste.
8) Cooking Soda = less than 1/4 of a Tea Spoon.
9) Oil = 2 Tbl Spoons.

For Filling Dosa

1) Onions = ( Vullipayalu) = 1 Piece (Cut into small pieces).
2) Carrot = 1 Piece (Grated)
3) Green Chillies (Pachhi Mirapakayalu) = 2 Pieces (Cut into small pieces)
4) Cumin Seeds (Jeela karra / Jeera) = 1/4 Spoon.
5) Curry Leaves (Karivepaaku) = 1 Spring.
6) Coriander Leaves (Kottimera) = 1 Tbl Spoon(Optional).
7) Ginger (Allamu) = 1 Tbl Spoon.

 Method:

1) Soak Rice, Urad dal and Fenugreek seeds for about 7hrs.
2) Soak Poha in sour butter milk for about 7 hrs.
3) Grind Urad dal and Poha separately by adding little water
4) Grind wet coconut by adding little water
5) Then take Urad dal and Poha batter in a vessel add some salt and leave over night.
6) Next day morning add little cooking soda to the batter.
7) Mean while Grate carrot, cut Onions, Green Chillies, Ginger into small pieces and then add Cumin seeds and Curry Leaves (As shown in the fig)

8) Then heat tawa and pour a ladle full of dosa batter and spread across tawa to get circle shape, add oil across dosa, fill dosa with all the above items given in the figure, and put the lid on it and cook for about 2 min.
9) Let Dosa edges turn to little brown colour ( an indication that dosa is ready)

10) Serve with Ground nut Chutney and Ridge gourd chutney

Ground nut Chutney

Ingredients:

1) Ground nuts = 1/2 Cup.
2) Tamarind (Chinta Pandu) = Small Piece.
3) Red Chillies (Yandu Mirapakayalu) = 5-6 Pieces.
4) Salt = Acc to taste.

Popu:

1) Oil = 1/2 Tbl Spoon
2) Mustard Seeds (Avalu) = 1/4 Spoon.
3) Cumin Seeds (Avallu) = 1/4 Spoon.
4) Urad dal (Minapappu) = 1/4 Spoon.
5) Red chillies (Yandu mirapakayalu) = 1 Piece.
6) Curry Leavs (Karivepaaku) = 1 Spring.

Method:

1) Take a small Pan to fry Ground nuts and Red Chillies without oil.
2) Spread Red Chillies and GroundNuts in a plate after frying and leave them for some time to bring them to normal temperature and remove husk from ground nuts.
3) Grind Ground nuts, Red Chillies, Tamarind and salt add little water to get fine paste.
4) Garnish this Ground Nut Paste with Popu.

Onion Dosa

Ingredients:


1) Urad Dal (Minapappu Gullu) = 1 Cup.
2) Raw Rice (Pacchi Biyyam) = 3 Cups.
3) Bengal Gram (Pacchi Senagapappu) = 1Tbl Spoon.
4) Poha (Atukulu) = 2 Tbl Spoons.
5) Fenugreek Seeds (Menthulu) = 1/2 Tbl Spoon.
6) Salt = Acc to taste.

Method:

1) Soak all the above items for about 7hrs.
2) Then wash once or twice, drain the water and grind to fine paste.(Preferably wet grinder, to get good & soft batter)
3) Sprinkle some water and salt grind for about 50min.
4) The batter should be nice and fluffy.
5) Take the batter in a vessel and ferment over night. (Add a bit of salt and let the batter ferment for couple of hours.)
Note: The batter will rise. That is the indication that the batter is ready..
6) Now the Dosa batter is ready


For Filling Dosa:

1) Onions (Vullipayalu) = 1piece(Cut into small pieces)
2) Green Chillies (Pachimirapakayallu) = 2 Pieces(Cut into small pieces)
3) Ginger (Allamu) = Small Pieces
4) Cumin Seeds (Jeelakara)

Method:

1) Heat tawa take one ladle full of batter and spread batter across tawa in round shape.
2) Then add Onions, Green Chillies, Cumin Seeds, Ginger add 1/2 tbl spoon of oil and roast until the
edges becomes brown colour

Serve Onion Dosa with coconut chutney and allam pachadi
   

This batter can be used to prepare Gunta Punugulu and Chinna Punugulu

Ravva Dosa (Rava Dosa)

Ingredients:
1) Semolina Rava (Bombai Rava / Sooji) = 1 1/2 Cup.
2) Butter Milk (Majjiga) = 1Cup.
3) Salt = Acc to taste.
4) Cumin Seeds (Jeela Karra) = 1 TblSpoon.
5) Green Chillies(Pachi Mirapakayalu) = 3 Pieces.
6) Ginger (Finely Chopped) (Allamu Turumu) = 1 TblSpoon.
7) Curry Leaves (Karivepaku) = 2Springs.
8) Coriander Leaves (Kothimeera) = 2TblSpoon.
9) Maida = 1/2 Cup.
10) Rice Flour (Biyappindi) = 1/2Cup.
11) Water = 5 or 6 Cups (Approx)
12) Oil = 2TblSpoon.

Method:
1) Mix all the above items except oil the batter should not be too thick it should be in liquid form (as shown below)

2) Keep this batter aside for about half an hour. Heat tawa and take one ladle full of batter and spread on the tawa starting from the outer side base of dosa in a round motion and then fill up the gap in the middle of dosa (as shown in the figure)

3) Then add 1 tblspoon of oil and keep in a low flame for 1 minute and increase the flame and again keep for 2 min, turn dosa upside down (as shown in the figure)

4)Then you get a nice crispy dosa .Serve with coconut Chuntney or sambar

Note :Rava dosa can not be spreaded like ordinary dosa.

Coconut Chutney:
1) Roasted Gram (Putnala papu) = 1/2Cup.
2) Fried Ground nuts = 1Tblspoon.
3) Tamarind = 1/4spoon.
4) Green Chillies = 3 or 4 Pieces.
5) Salt = Acc to taste.
Method:

1) Grind all the above items add some water you get a fine paste and garnish with popu.