Yogurt 1 cup
Rice 1 cup
Poha 1/2 cup
Sago 1/2 cup
Fenugreek Seeds 1/2 tsp
Green Chiles 3
Cilantro few sprigs
Salt to taste
Oil as required
Method of preparation:
Soak yogurt, rice, poha, sago, fenugreek seeds in a cup of water overnight.
Next day, grind all the soaked ingredients into thick batter along with sufficient salt.
Remove stems, wash and finely chop green chiles.
Wash, remove ends, peel and finely chop onion.
Clean, wash and roughly chop cilantro.
Take required quantity of blended batter into a mixing bowl and store the left over in a refrigerator for later use.
If necessary, add some water to dosa batter to obtain the required consistency. Make sure the batter is not too thick and not too thick.
Heat a flat pan on medium high heat.
Once pan becomes hot, pour a ladle full of prepared batter in one swirling motion.
Sprinkle chopped cilantro, cumin seeds and chopped onion on top of the yogurt dosa.
Press the topping with a spatula and, pour a tsp of oil around the yogurt dosa.
Once dosa starts to brown, turn on other side and leave it for few seconds.
Remove onto serving plate and repeat the process with remaining dosa batter.
Serve with dalia red chile chutney and spicy powder.
Notes: Grind dalia and red chiles along with salt into fine paste adding enough water to obtain dalia red chile chutney.