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Experience the softest, most delicate dosas made with flattened rice. This popular South Indian breakfast crepe is naturally gluten-free and has a wonderfully spongy texture, perfect with coconut chutney. Note: This recipe requires 4-5 hours of soaking and 8-10 hours of fermentation time.
For 4 servings
Soak the Grains and Lentils
Grind the Batter
Ferment the Batter
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Experience the softest, most delicate dosas made with flattened rice. This popular South Indian breakfast crepe is naturally gluten-free and has a wonderfully spongy texture, perfect with coconut chutney. Note: This recipe requires 4-5 hours of soaking and 8-10 hours of fermentation time.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 424.88 calories per serving with 9.73g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
Prepare and Cook the Dosas
Add finely chopped onions, grated carrots, or chopped cilantro to the batter just before making the dosas for added flavor and nutrition.
Mix in 1/2 teaspoon of crushed black pepper or a finely chopped green chili into the batter for a mild spicy kick.
For a healthier, fiber-rich version, substitute the Sona Masuri rice with brown rice and use brown poha. The soaking time for brown rice should be increased to 6-8 hours.
The fermentation process involved in making the batter introduces beneficial probiotics, which support a healthy digestive system, improve nutrient absorption, and enhance overall gut flora.
Made from flattened rice (poha) and rice, this dosa is light on the stomach and easier to digest compared to dosas made solely from heavier lentils, making it suitable for all ages.
Rich in complex carbohydrates, Atukula Dosa provides a steady and sustained release of energy, making it an excellent breakfast choice to keep you energized throughout the morning.
This recipe uses rice and poha, both of which are naturally free from gluten. This makes it a safe and delicious option for individuals with gluten intolerance or celiac disease.
One serving of two Atukula Dosas contains approximately 450-470 calories, primarily from carbohydrates and a moderate amount of protein. The exact count can vary based on the size of the dosa and the amount of oil used.
Yes, Atukula Dosa is a healthy breakfast option. It is naturally gluten-free, easy to digest, and the fermentation process enhances its nutritional value by introducing probiotics that are good for gut health. It provides a good balance of carbohydrates and protein for sustained energy.
Common reasons for poor fermentation include cold temperatures, using old urad dal (which loses its fermenting potency), or adding salt before fermentation, which can inhibit the growth of natural yeast and bacteria. Ensure your dal is fresh and place the batter in a warm place.
The unique characteristic of Atukula Dosa is its soft, spongy texture. While you can make it slightly crispier by spreading it thinner and cooking on low heat for a longer time, it will not be as crispy as a traditional Rava Dosa or Masala Dosa.
Atukula Dosa pairs wonderfully with a variety of South Indian accompaniments. The most popular choices are coconut chutney, tomato chutney, peanut chutney, or a bowl of hot sambar.
It is highly recommended to use thick poha. Thin poha absorbs water too quickly and can turn mushy, resulting in a sticky batter that is difficult to spread. If you must use thin poha, reduce the soaking time to just a few minutes.