Atukula Attu/Poha Dosa

Ingredients:

1. 2 Cups raw rice (I used sona masoori)
2. 1 cup poha/atukulu/rice flakes/aval
3. 3 ½ cups buttermilk/majjiga (preferably sour) + 1 cup additionally to use as required when grinding the batter.
4. 1 tsp menthulu/methi seeds
5. ½ tsp cooking soda
6. Salt to taste
7. Cooking Oil - as required for smearing on top of the dosas.

Method:

1. In a bowl, soak rice, atukulu, methi seeds in buttermilk.
   
2. Cover and leave it overnight (about 8 - 10 hours).
   
3. Next morning, grind to smooth batter adding more buttermilk if required while grinding so the batter is of pouring consistency (Slightly thicker than dosa batter).
4. Add salt, cooking soda, give it a good stir and set aside covered for 2 hours.
5. Now the batter is ready for making dosas.
   
6. Heat a dosa pan/skillet on high. Do the sprinkle test to check if the pan is ready for making dosas. Sprinkle few drops of water on the pan.
   
7. If the pan sizzles and the water evaporates quickly then its ready.Turn the flame to medium.
   
8. Pour a large ladleful of batter in the center of the dosa pan/skillet and gently with the back of the ladle spread the dosa in a circular motion (as shown in the picture above) or just let the batter spread on its own.
9. Pour about half to one tsp oil on the edges of the dosa. Cover with a lid and let it cook for a minute. Now when you remove the lid, you should see holes forming on top as shown in the picture.
   
10. Flip the dosa gently on to the other side and let it cook for another half a minute (optional).
11. Remove and serve hot with coconut chutney/kobbari pachadi or coriander chutney/kothimeera pachadi