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Sunday, 21 May 2017

Poha Sooji Dosa (Flattened Rice-Semolina Pancakes)


          Want a healthy breakfast? Then try Poha Sooji Idli. Very easy and nutritious, it is an instant version as there is no fermenting required. You can dish out in a short notice. So next time thinking of preparing idlis for breakfast, do give this recipe a try.

          You can add any chopped mixed veggies of your choice. It is an excellent weekend breakfast if you would like to introduce healthy eating in the family. So go through a step by step method with pictures to prepare it.





  • 1 & 1/2 cups poha (flattened rice) I used brown poha
  • 1 & 1/2 cups sooji (semolina)
  • 1 tbsp. oil
  • 1-2 dry red chilies, broken
  • 1 tsp. mustard seeds
  • pinch of asafoetida
  • 1 tsp. urad dal (split black gram lentil)
  • 1 tbsp. chana dal (Bengal gram lentil)
  • 1-2 sprig curry leaves
  • 1 cup yoghurt
  • 1-2 green chilies, chopped
  • 2 tbsp. coriander leaves, chopped
  • 2 tsp. idli podi (gun powder) 
  • 1/2 tsp. baking soda
  • pinch of asafoetida (opt)
  • salt to taste
  • oil to shallow fry
  • coconut chutney & sambar to serve






          Heat oil in a pan and temper with mustard seeds and whole red chili. After it stops spluttering add the curry leaves, asafoetida, urad dal and chana dal. Saute for a few seconds.

          Add the sooji and poha. Stir fry on a medium flame for 2-3 minutes or till you get a nice aroma. Set aside to cool down.

          Add the yoghurt, green chilies, coriander leaves, idli podi, baking soda, asafoetida (opt), salt and 2 cups water. Mix well and set aside for 25-30 minutes.

          Add more water to have a batter like consistency. Heat the tawa / griddle and add few drops of oil. Sprinkle some water and wait till it sizzles off. Wipe dry with a kitchen towel.

          Pour a ladle of the dosa batter and spread it evenly into a round circle with the back of the ladle. Drizzle some oil over and around the edges of the dosa.

          Cook on a medium flame till one side is done, before flipping it over to cook the other side. When done, transfer to a serving plate. 

          Make similar dosas with the remaining batter. Serve them hot with coconut chutney and sambar.




                    Heat oil in a pan and temper with mustard seeds and whole red chili. 




                  After it stops spluttering add the curry leaves, asafoetida, urad dal and chana
                  dal. Saute for a few seconds.



                Add the sooji and poha. Stir fry on a medium flame for 2-3 minutes or till you
                get a nice aroma. Set aside to cool down.



                  Add the yoghurt, green chilies, coriander leaves, idli podi, baking soda, 
                  asafoetida (opt), salt and 2 cups water. 



                               Mix well and set aside for 25-30 minutes.




                    Pour a ladle of the dosa batter & spread it evenly into a round circle with
                   the back of the ladle. Drizzle some oil over & around the edges.






                     Cook on a medium flame till one side is done, before flipping it over to cook
                     the other side. 




                           Serve them hot with coconut chutney and sambar.










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