Instant Amboli Dosa in Mins! No Soak, No Fermenting

By Hebbars Kitchen · 30 min

Ingredients

Instructions

1. In a large bowl, combine 2 cups idli rice, ½ cup urad dal and ½ tsp fenugreek. Add enough water to cover and soak for 5 hours.
2. Drain the water and grind in a blender in batches, adding water as needed, to a smooth paste.
3. Rinse 1 cup thin poha well, then blend to a smooth paste, adding water if needed.
4. Mix the rice-dal batter and poha paste well together.
5. Cover and ferment in a warm place for 8 hours, until the batter has doubled in size.
6. Mix gently so as not to deflate the air bubbles, then stir in 2 tsp salt.
7. Heat a griddle and pour in a ladleful of batter. Spread it in a circle a little thicker than a regular masala dosa.
8. Drizzle ½ tsp oil around the edges.
9. Cover and cook until golden brown on the bottom and fully cooked on top, steaming in the covered pan.
10. Serve the set dosa with chutney.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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