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!
Serves: 3
Ingredients:
To Grind:
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
For Seasoning:
Mustard: ½ tsp
Urad dal: 1 tsp
Oil: ½ tsp
For Garnishing:
Chenna dal: 1 tbsp
Coriander: ¼ cup chopped
Method:
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.
Quick Peek:
You can make soft or crispy dosa according to your preference. Enjoy!
Notes:
- 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.