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.