Wash and soak rice and poha separately in plenty of water. Keep aside for 5 - 6 hours. Drain and grind separately to a fine paste, using as little water as possible. Keep aside for 7 -8 hours or overnight. Add curds and salt and beat well. Put a serving spoonful of batter on a hot griddle. Spread just a little, like an omelette. Sprinkle a teaspoon of oil on it. Cover with a plate. Allow to fry over low heat, till bottom is golden brown. Serve immediately with any chutney. Variation: A dash of finely chopped onions, green chillies, coriander or cheese may be sprinkled over the dosa, as soon as it is spread. Proceed to cook as above. Makes: 12-14 dosas of 5 inch diameter. Shelflife: Batter 1 day refrigerated Chutney 2 days refrigerated Texture: Thick, fluffy and soft.
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|Serving Size: 1 Serving (1401g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 106 (7%)|
|Amt Per Serving||% DV|
|Total Fat 11.7g||16 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 0mg||0 %|
|Sodium 224.6mg||8 %|
|Potassium 139.2mg||4 %|
|Total Carbohydrate 293.6g||86 %|
|Dietary Fiber 13.9g||56 %|
|Sugars, other 279.7g|
|Protein 28.1g||40 %|
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Calories per serving: 1431
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