Friday, April 01, 2016

Attukulu Dosa with Aratikaya Pachadi - Poha Dosa with Plaintain Chutney - Aval Dosa with Vazhaikai Chutney

After a long hiatus, i m joining my blogging buddies for a mega marathon this whole month. Every year in the month of April and September we crazy bunch do a month-long blogging marathon with a theme following alphabetical order. This month we are blogging under the theme : Journey through the cuisines. Some of us picked International cuisine, some super talented buddies have chosen to blog on one single cuisine for the whole month, yes, i can't imagine how they managed to find dishes for every alphabet in a single cuisine, whereas i got my eyes popped with 4 different cuisine!! Ok, jokes apart, it wasn't that difficult seriously. I chose to blog on 4 regional cuisines for 4 weeks, in alphabetical order. So, starting today i will be posting a regional recipe every day.  For week-1, it will be Andhra Special Dishes. 
I have chosen to  make Dosa-Chutney recipes for week 1, for the whole month it is mostly breakfast dishes, but not many combo's, like week-1. As i said, i couldn't squeeze my limited brain for more combo's. 
Coming to today's recipe,  Attukulu Dosa/Poha Dosa served with Aratikaya pachadi/Raw plantain chutney.  I loved cooking and clicking week-1, mainly for chutney's. My elder one loved the spicy chutney's more than the dosa. So, here is to a week full of dosa's with yumm vegetable chutney's!!

Ingredients
2 cups raw rice
1 cup Rice flakes 
1 tbsp urad dal
2 cups thick, sour buttermilk (original recipe called for Sour curd, since i had less, i mixed half curd, half buttermilk)
2 cups of water
1/4 tsp baking soda
1 tsp salt
Oil for making the dosa.
Method
  • Wash rice, rice flakes and dal with water. Drain and soak together in buttermilk for 2-3 hours.
  • After the soaking time, drain and reserve the soaking liquid. Grind the contents to a smooth batter, adding the reserved liquid. If you have soaked for a longer time, you will not have enough liquid, that case use water to grind the batter. It should be of dosa batter consistency, thick, pour-able. Do not dilute by adding more water.
  • To this batter, add baking soda and set aside to ferment for 3-4 hours.  After the said time, you can make the dosa or refrigerate it for later use.
  • Heat a tava, pour a ladle of batter in the center, using the back of the ladle, spread the batter to form a circle. Do not spread too thin, 
  • Dot the edges with gingely oil, cover and cook for a minute or two. Normally the dosa is cooked only one side. But then i flipped and cooked the other side for 2 seconds.  

23 comments:

  1. Wow wonderful choice Priya four Indian states interesting. Atukula dosa look so soft and the chutney combination makes it more tempting..

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  2. Dosas looks so spongy Priya. Looking forward to all the breakfast combos..

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  3. Lovely dosas , bookmarking right away . We are a dosa loving family so this week will be a treat .
    Now i am curious to know the rest of the states.

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  4. That's an awesome theme Priya..and starting with Andhra sounds fantastic...btw link your chutney here..:)

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  5. Thats a fabulous combo Priya, now i want to know wat is your next under Andhra cuisine. Loved your choice of cooking from 4 different regions. Keep on going gal.

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  6. Idhu Mphil brain illame enna ? 4 states and 1 sub theme excusively per week !! Great start , have made this atukulu dosa so many times n we love the spongy texture , checking out d pachadi now :))

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  7. Good choice of 4 different states Priya. Dosas looks so soft and spongy. Pachhadi is just mouth watering:)

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  8. good to know you are doing 4 different cuisines as well...u do everything well so does not matter , this combo is beautiful start

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  9. You made 2 dishes with A!Wow girl!!Love the dosa and must check out the chutney recipe next..

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  10. I really looking forward to your breakfast recipes and am loving your sub theme. I don't cook breakfast everyday and I always have a hard time coming up with breakfast ideas when I have guests. Curious to know what all dosas you have lined up for us for week 1.

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  11. The dosa looks perfect and so delicious. I am going to be making this soon. Cannot wait to see the rest of your series.

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  12. I love these soft & fluffy poha dosas, though I don't make these often. Looking forward to your recipes from 4 states this month Priya.

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  13. Such a wonderful combo Priya.The dosa looks so soft and delicious with that pachadi.

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  14. These dosas are a favorite at my place too and that chutney sounds interesting. Looking forward to your Andhra dishes.

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  15. Love the poha dosa. Soft and spongy :-) All the best and looking forward to your other recipes.

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  16. Nice soft looking, spongy dosas. I always love dosas made with poha... Looking forward to your regional cuisines..

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  17. Priya these dosas look so spongy and tempting. Amazing recipe!!

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  18. An awesome start to the series Priya. Love Atukula dosa. The pachadi sounds yumm too.

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  19. Nice choice and interesting sub themes,looking forward to the breakfast recipes..Dosa looks so spongy and finger licking Chutney.

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  20. Love this spongy soft dosai..Absolutely delicious..

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  21. you are too humble - giving yourself challenging sub themes - regardless this looks like a great way to start the day

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  22. Dosa week looks delightful :-). Nice way to start the day off with!

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  23. Priya idhu super. Bookmarked for the dosa lovers at home:)

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Thanks a Lot for taking your time out and Visiting my Kitchen!!!!! Your Valuable Comments keep me going!!! Feel free to ask your doubts , i will definitely try reply you back. Good Day!!!

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