My Son Adi is turning 3 this 21st, so for the next few days. I am going to be little busy, shopping and partying. I thought why not finish up with all the pending posts and then take a break. Then I have a long recipe list coming up for Ugadi and Sri Rama Navami. Hell lot of work to do!!
Starting a blog has not only made me little busy from the usual schedule but my way of cooking has improved a lot than before. Before, I never used to be so dedicated to cooking. It was like any other daily task. Used to finish it fast and go to the next job. Now, I cook systematically, with lot of decoration, garnishing, presentation and most importantly concentration. "Hubby is happy!! Gets to eat something new everyday."
We all love dosas/attlu(a Telugu Word), especially when it comes in a different version than usual. This Dosa is very different from the normal ones and in other words called “sponge or cushion” dosa. My Mother-in-Law taught me this recipe. It is served hot and it simply melts in your mouth.
3 cups Idly rice or raw rice (anything is fine)
1 cup Poha (atukulu/ aval/ rice flakes)
1 tsp Fenugreek seeds (methi)
Sour Buttermilk or yogurt
Soak rice, poha and fenugreek together in sour buttermilk or yogurt.
Add water and dilute the yogurt. Remember not to add too much water.
But very important point is 'Yogurt / Butter Milk' should be very sour, else the batter will not ferment. Let it soak overnight.
Morning, grind them into batter without adding much water. The batter should be comparatively thicker than the usual dosa batter.
Pour the batter in to a huge vessel, as it will ferment and double it's size.
Now, add salt to the batter and let it ferment for another 12 hours.
The batter should double its size. Now, it's ready to become cushion dosa. The batter should be poured in a non-stick kadai and should not be smeared to make dosas. It should be left as it is only pouring oil in the edges.
Cover it with lid and gas on medium heat. Then when the upper side gets cooked toss it to the other side and cook. The dosa will rise up to half an inch of thickness in the pan, yet soft and spongy. Now serve it hot with chutney or sambar.