This is a recipe that I learnt from my mother-in-law who in turn learnt it from hers. Alli potta dosa is made with various types of dal and rice and is a good source of protein and carbohydrates. This dosa tastes well with milagai pachadi.
For Alli potta dosai
What you need
Boiled rice - 3 cups
Raw rice - 1 cup
Black gram -1 cup
Toor dal - 1/2 cup
Fenugreek - 1 tbsp
For Milagai pachadi
What you need
Green chillies, slit lengthwise – 5-6
Tamarind, lemon sized ball, soaked in water and pureed
Oil - 2 tbsp
Mustard seeds - 1 tsp
Black gram - 11/2 tsp
Turmeric – a pinch
Asafoetida - a pinch
Turmeric fenugreek powder – a pinch
Salt - to taste
Cooking instructions
Soak all the ingredients together for two to three hours and grind into a smooth batter as for regular dosa. Allow the batter to ferment overnight. Add water if required and make dosas the regular way.
Add oil in a pan, when it smokes add mustard seeds and allow to splutter .Then add black gram, asafoetida and green chillies. Sauté, add turmeric, tamarind puree and salt. Allow to boil and add turmeric fenugreek powder. Remove from fire when the oil separates.
Seetha Kannan is a homemaker who’s hobbies include reading, drawing and writing.
