Pulusu Dosa is an authentic Vysya Cuisine. It is a very tasty dosa that needs no fermenting. You can make the dosas right away! Also, this needs no side dish and can be eaten with raw onions/powdered sugar/ghee/butter/curd/pickles. Now, to the recipe!
Raw Rice: 2 cups
Coconut: 1 cup
Jeera: 1.5 tsp
Hing: ¼ tsp
Red Chilli: 5
Curry Leaves: 2 spring
Jaggery: 1 tbsp
Tamarind: ½” piece (optional)
Salt: as required
Oil: for making dosa
Mustard: ½ tsp
Urad dal: 1 tsp
Oil: ½ tsp
Chenna dal: 1 tbsp
Coriander: ¼ cup chopped
Soak the chenna dal for at least 2 hours in a bowl and keep it ready.
Clean, wash and soak the rice for four hours. In a mixie grind the coconut,jeera,hing,red chilli,curry leaves,jaggery and tamarind to a fine paste and add the required salt. You can grind the rice in a grinder/mixie. Mix both the ground paste. Add the water required to make the batter of pouring consistency (like rava dosa).
In a seasoning pan do the seasoning and mix with the batter. Then add the soaked chenna dal and chopped coriander leaves and mix to the batter.
In a tawa make dosas like you do for rava dosa. Close and cook and flip to the other side and cook until it is golden brown.
You can make soft or crispy dosa according to your preference. Enjoy!
- If the dosa is not soft add more coconut next time.
- Add spring onions for extra flavour and taste. Chop it finely and add to the batter.
- Adjust the sweetness according to your taste.