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  

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.