Atukulu (poha) dosa or appam with vada curry

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Main Dish

4 servings

Very Easy

45 min

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Ingredients

1)Atukulu Dosa:

• Raw rice - 1 1/2 cup
• Idli rice - 1 1/2 cup
• Atukul(Poha) - 1 cup
• Urad dhal - 1/2 cup
• Curd - 1/4 cup ( optional)
• Salt

2)Vada curry:

Making vada :

• Urad dhal - 1/4 cup
• Channa dhal - 1/4 cup
• Moong dhal - 1/4 cup
• Salt and Oil

3)For Curry :

• Coconut - 1/4 cup
• Poppy seeds - 1/2 tablespoon
• Red chilli - 5
• Saunf - 1/4 teaspoon
• Clove - 1
• Cardamom - 1
• Garlic - 3 pod
• Roasted gram dhal - 1/2 tablespoon
• Coriander seeds - 1/4 tablespoon
• Onion - 1 sliced
• Tomato - 1 cubed
• Salt and oil
• Curry leaves and coriander leaves.

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Preparation

• 1)Atukulu Dosa:
  Soak rice and poha together and urad dhal seperately for few hours. Grind the urad dhal first as you do for idli. And then grind the rice and atukul to fine batter. While grinding itself add the curd. Now add the salt and mix dhal and rice batter very well. Ferment it over night. In the morning or when ever you want, Just heat the skillet, pour laddle full of batter as thick or thin as you prefer add 1/4 teaspoon of oil and close with the lid. Once it is cooked in the bottom and you will notice the color change in the top as it is cooked. Do not flip it, as it is not need for this. Just serve with your favorite accompaniment.
  Some variations with same batter :
  You can make even idli , comes out so soft and fluffy. You can make paniyaram by adding chopped onion, season with mustard, coriander leaves, green chilli paste, curry leaves. Even you can make dosas after adding all the onion, seasoning and leaves. But this has to be flipped and roasted tastes awesome.
• 2)Vada curry:
  Soak three dhals for few hours and grind it like vada batter , that is slightly coarse. Now heat oil in the wok or kadai. Drop the batter to small balls. And deep fry till slightly golden brown. While we do this... we have to make the curry for this in which we put these vadas for soaking.
• 3)For Curry :
  Grind the first nine ingredients to coarse paste as we do for kurma. Heat oil in the kadai, saute the onion to slight brown color. Now add the curry leaves and tomato. Saute till the tomato is mushy. Now add the ground paste and add water 3 times. Cook till raw aroma disappears. Now the gravy starts to thicken. Add the vadas that you made and garnish with coriander leaves.

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