Atukulu or Poha, also called as flattened or parched rice is an important kitchen component in every Indian household, particularly AP and Maharashtra. In Andhra, the popular Atukula Dosa should sound very familiar to you. Andhraites call most of their Dosas as Atlu, made with different Dal and rice mixtures. Atukula Dosa for one is a stand out due to its exceptional mouth watering taste.
Pep up your afternoon snack timing with this Atukula Dosa recipe. You will find yourself gorging and asking for more!
Atukula Dosa Recipe
- Regular or Basmati Rice – 2 cups regular rice
- Atukulu or Poha (Flattened/Parched Rice) – 1 cup. Use thick Atukulu.
- Urad Dal – 1 tbsp
- Whisked curd – 1 cup. Add 2 cups water and whisk.
- Baking Soda – ¼ tsp
- Salt – 1 tsp
- Oil – For frying the dosa
- Wash the rice, Atukulu and urad dal.
- Take a bowl or a pan, soak the rice, poha and urad dal in the buttermilk mixture for 2-3 hours.
- Drain and store the liquid.
- Grind the soaked mixture to a smooth batter adding about 1.5 to 2 cups from the reserved liquid.
- Add soda and salt. Mix well. Ferment this batter for 4-5 hours.
- Heat a pan or griddle.
- Take a ladle of batter and start making ¼ inch thick Dosas.
- Pur drops of oil around the edges, just like in case of a regular dosa.
- Cover the dosa with a lid and cook for 1-2 minutes till the base is cooked and crisp. Top of the dosa should be soft and spongy.
- Cook the other side lightly
Serve these hot and delicious Atukula Dosas with coconut or peanut chutney.