POHA DOSA
A soft spongy South Indian dosa recipe which is an ideal breakfast recipe for weekend morning or brunch. It is typically served or eaten with choice of chutney recipes with sambar recipe. some important tips and suggestions for a perfect soft and sponge poha dosa recipe.
INGREDIENTS
2 tablespoon ghee or unsalted butter
• 1 teaspoon cumin seeds
• 2 tablespoons raw cashews, chopped
• 10-15 fresh curry leaves, chopped
• 2 teaspoons grated fresh ginger
• ¾ teaspoon salt
• ¾ Teaspoon cracked black pepper.
DIRECTIONS
1. Firstly, in a large bowl soak rice, urad dal and methi seeds for 5 hours.
2. Further, drain off the water and blend to smooth batter adding water as required.
3. Transfer to a large bowl.
4. Now in a same blender add in thin poha and curd.
5. Blend to smooth paste. Add water if required.
6. Transfer to the same bowl.
7. Mix well making sure everything combined well. Add more water if required.
8. Cover and ferment in a warm place for 8-12 hours depending on the climate.
9. Next day, mix the batter and check for flowing consistency batter.
10. Furthermore, add salt as required and mix well.
11. Heat the griddle and pour a ladleful or the batter on it and spread it very gently.
12. Add ghee/ oil if required. However it is not required.
13. Then cover the dosa for a minute and cook till the top of dosa is cooked completely in presence of steam.
14. Furthermore, the dosa turns to be full of holes and very soft indicating the batter has well fermented.
15. Finely serve immediately with coconut chutney and sambar.
NUTRITION VALUE
Energy – 84cal
Protein – 1.8g
Carbohydrates – 12.5g
Fiber – 0.8g
Fat – 2.9g
Cholesterol – 0.7g
VitaminA – 30.8mcg
VitaminB1(thiamine) – 0mg
VitaminB2(riboflavin)- 0mg
VitaminB3(niacin) – 0.4mg
VitaminC – 0mg
Folic acid – 4.7mcg
Calcium – 15.4mg
Iron – 0.7mg
Magnesium – 17mg
Phosphorus – 40.4mg
Sodium – 3mg
Potassium – 38.5mg
Zinc – 0.2mg
