Dosa - Attu

These are the attu's made during "Attla thadiya". Eating onion pulusu with nuvupodi by dawn and fasting all day and breaking the fast at dusk with these attulu's was a wonderful thing from the past. All of us cousins would get together in my Aunt's place by evening on that day. I wondered how they would keep up with a bunch of hungry kids. They had a couple of pans on stoves and 3 or 4 aunts would take care of making the attu's. Spicy coconut with peanuts pachadi by the side and a white sweet dipping dish called "Thimanam" for those sweet lovers. These attu's can also be dipped in thimanam and eaten.

1 cup Urad dal
2 cups Raw Rice
1 tsp Fenugreek seeds

Add fenugreek to the urad dal and raw rice. Soak them over night.

Grind the mix to a smooth batter add salt and mix well and set aside to ferment for 6 - 8 hrs. Yeast or cooking soda can be added for fermentation. Keep in a warm place or in the oven.

Water can be added to the batter later, as required to make dosa.

Heat a dosa pan, wipe with a wet tissue and pour the batter with a ladle and spread evenly. Add a tsp of oil so that dosa can be removed easily. Turn the other side and let roast.

These are very quick to make dosa, will remove without difficulty. Serve it hot with chutney.

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