Poha, sabudana dosa

April 5, 2008 at 4:32 am Leave a comment


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Rice : 1 cup
Poha : 1/2 cup
Sabudana : 1/2 cup
 Fennu greek seeds : 1/2 tsp
Dahi ( perugu ) : 2 cups
Salt to taste

Baking powder : A pinch
Vegetable oil : optional
To garnish :
Carrots :  3  ( shredded carrot 1 cup )
Onion :  2 medium size
Green chilli :  1
Cilantro  : 1/ 2 cup

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Soaked sabudana, poha, rice, fenugreek seed and yought

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Preparation :

1 . Take rice, poha, sabudana, fenungreek seeds and dahi (perugu ) in a bowl. Mix well and soak for  8 to 10 hours or whole night.  After that  grind it in to smooth paste. Add some salt and baking powder.

2 . Cut onion, green chilli and cilantro into small pieces.

 3. Shred carrot in a plate.

 4 . Heat 1 teaspoon oil in a small pan over medium flame. When oil is hot add green chilli pieces, onion pieces, pinch of salt and fry for a minute. Turn off the flame. Add shredded carrot and cilantro. Mix well.

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5 . Pre heat skillet or kadai or small non stick pan. When the skillet is hot grease or spray the oil. Pour 1/2 cup dosa mix and make round shape as shown in the figure. Put shredded carrot, onion, green chilli, cilantro mix above the dosa. Cover with lid and cook on medium flame. After some time turn them upside down in the skillet and wait until they turn light golden color. Once Sabudana dosa becomes brownish from both sides, remove from the skillet.

Serve hot with peanut chutney. This is really tasty dish.

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Entry filed under: Breakfasts.

Kobbary bakshalu / Bobbatlu (Coconut) Paneer Bakshalu / Bobbatlu

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