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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 please 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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