1. Raw Rice - 2 cup.
2. Urad dal-1/2 cup
3. Fenugreek seeds - 1/4 tea spoon
4. Salt - to taste
5. Water - to soak and grind
6. Oil - a few spoons.
7. Poha - 1/4 cup
Poha Urad Dosa Preparation:
Wash rice and urad dal together.
Add fenugreek seeds. Add about 2 cups water. Soak for 4-5 hours.
Using a little water in which the rice is soaked, grind to a fine paste, add poha while grinding.
Add salt to taste. Mix well. Keep aside to ferment for 6-8 hours or overnight.
In hot weather it will ferment in 4-5 hours.
The batter is ready. You can keep it in fridge and use for a week.
Heat a tawa or a nonstick flat pan. It should be hot but not smoking.
Sprinkle a little oil. Add a ladleful batter in the center of the pan and spreading in circular motion,
form a flat round and cover with a lid. Let cook for a few seconds.
Turn to the other side with a spatula Cook for a few seconds. Add a few drops of oil if you wish.
Remove onto a plate and serve hot.