Atukulu, flattened rice (also called beaten rice) is dehusked rice which is beaten into dry flat flakes. Thickness of the flat rice varies from translucent flakes to thicker than rice grain flakes. Flat rice is available in Indian stores in USA. When added to any liquid, the flakes swell as they soak the fluid. In India atukulu known as chiuda or poha are available in all regions. Many snacks are made using atukulu.
Poha dosa is an Andhra Pradesh speciality. Pongaralu made using atukulu (poha, flat rice) is a variety of dosa . No dal is used in this dosa.
Unlike dosa, pongaralu are not spread on the hot pan. A large spoonful of batter is dropped on the hot pan in the center and let to spread on its own. They are very spongy and soft dosas. Also fermentation time is less, so they can easily be made in winter season.
Ingredients:
Directions:
Note:
For pongaralu, you can use what is called "idli rice", which is less expensive and coarser than basumati or the more expensive finer varieties.
Idli rice is available in all the stores in India. Idili rice is available in many Indian stores in USA.
Poha dosa is an Andhra Pradesh speciality. Pongaralu made using atukulu (poha, flat rice) is a variety of dosa . No dal is used in this dosa.
Unlike dosa, pongaralu are not spread on the hot pan. A large spoonful of batter is dropped on the hot pan in the center and let to spread on its own. They are very spongy and soft dosas. Also fermentation time is less, so they can easily be made in winter season.
Ingredients:
- 1 cup atukulu
- 2 cups rice
- 1/2 cup buttermilk or curd (yogurt)
- 1/2 tsp methi seeds
- 1 tsp baking soda
- Salt to taste
- Grated carrot and finely cut cilantro for garnish
Directions:
- Soak rice along with methi seeds in water for about 4 to 5 hours.
- In winter, soaking time may be extended.
- Wash flat rice in water and soak in curd/buttermilk (yogurt) for equal time.
- Grind rice and soaked flat rice together.
- Do not add much water while grinding -- consistency when ready should be a little thicker than dosa batter (pancake batter).
- Add salt and baking soda. Mix together and allow it to ferment for at least 4 to 5 hours, in warm weather. When room temperature is very cold, it is better to leave it to ferment overnight. Batter is fermented when it is bubbly, may not necessarily rise. Look for bubbly consistency to make sure of fermenting.
- On a hot griddle, spray or spread a spoon of oil.
- Pour batter at the center, do not spread. Let it flatten by itself.
- Put a spoon of oil around the edge of the dosa.
- Garnish with carrot and cilantro.
- Cover with lid, and let it cook for 2 to3 minutes.
- Flip and let it cook uncovered for 2 to 3 minutes.
- Serve hot with allam pacchadi or carrot pacchadi or sambar.
Note:
For pongaralu, you can use what is called "idli rice", which is less expensive and coarser than basumati or the more expensive finer varieties.
Idli rice is available in all the stores in India. Idili rice is available in many Indian stores in USA.
