Pullattu (Sour Dosa) is one hit dosa recipe. Dosa is a wonderful, flavorful Andhra’s breakfast item. Dosa can be made with ‘n’ number of variations and each one of them would make us equally tempting. No wonder! It so happens that some of the restaurants go for a ‘Dosa Mela’ (serving atleast 30 varieties of dosa ) at times to attract the crowd. Let me list how many I remember.. plain dosa, masala dosa, ulli / onion dosa, pesarattu, upma pesarattu, egg dosa, karam dosa, chutney dosa, paneer dosa, palak dosa, rava dosa, godhuma dosa, pullattu, uthappam, veggie dosa, atukula dosa / sponge dosa…. OMG the list doesn’t seem to end!! Will bring out the recipe for each one I have listed 🙂
Dosa is something which should go directly to the serving plate from the hot dosa pan. It’s only then one can really enjoy it. Pullattu has few variations too. Some use rice flour + maida and few use just rice. I am showing you the second one here but would also explain the first one. Dosas are not made once in a lot for all the family members and served. One has to wait for their turn 😀 No waiting.. it’s your turn now.. here is the recipe, Happy Cooking!!
1 cup Rice
1 cup sour curd
2 carrots shredded or finely chopped
1 Onion finely chopped
5 green chillies finely chopped
Salt to taste
1 tsp cumin seeds / jeera (hand crushed)
1. Take the sour curd in a bowl and pour 1 1/4 cup water to it. Mix well to make buttermilk and soak the washed rice in it overnight.
2. Next morning, collect the soaked rice from the buttermilk and put it in a mixi jar. Make a loose paste of it adding some buttermilk or water.
3. Collect the mixture back into the buttermilk bowl. Add the chopped onion, carrot, chillies, jeera and salt. Mix well.
4. Heat a non-stick dosa pan spray some oil over it. Make sure that the batter has a pouring consistency. Take a ladle full of batter and pour it from outside in. Since it’s in pouring consistency you will not be able to spread it. So just pour it in circular motion and fill the gaps with the little amounts of batter again. So, these dosas might not take a perfect circle shape 🙂 Put some oil on the edges to make it crispy.
5. Let it cook until golden brown on the edges and then reverse it on the pan.
6. Cook until 30-40 secs so that it’s lightly golden brown.
7. Send it right to the serving plate along with some chutney / pickle.
The other way of making Pullattu batter:
1. Mix 1 cup of rice flour and 1/2 cup of maida with 1 cup of sour curd. Make it into pouring consistency adding some water and rest it for an hour.
2. Add onion, carrot, chillies and jeera and prepare dosas as explained above.