ATUKULU (POHA) DOSA OR APPAM WITH VADA CURRY

Atukulu dosa or Aapam is Sponge dosa is the way we call from the childhood. Yah its really very spongy simply melts in your mouth. You can call either way, Dosa or Appam. You can make it thin or thick as you wish. This is wonderful breakfast or dinner menu. And any spicy chutney, coconut chutney everything goes very well with this. I often do Vada Curry with this Dosa . Vada Curry is very very famous dish in Tamil Nadu. You will find this in almost all the hotel which is served with Idiyappam, Set dosas.. It extremely tastes wonderful and its best accompaniment for Idli, Dosa, Aappam, Idiyappam(string hoppers)and Set dosa. The history of this vada curry is they say that they started making this from the leftover vadas. Now it has become famous menu all over Tamil Nadu. If you never tried making this vada curry before, I suggest to try atleast once. I bet you will make it again and again.


Atukulu Dosa(Poha Dosa or Aappam)


Ingredients :


Raw rice - 1 1/2 cup
Idli rice - 1 1/2 cup
Atukul(Poha) - 1 cup
Urad dhal - 1/2 cup
Curd - 1/4 cup ( optional)
Salt







Method :


1. Soak rice and poha together and urad dhal seperately for few hours.
2. Grind the urad dhal first as you do for idli. And then grind the rice and atukul to fine batter.
3. While grinding itself add the curd.
4. Now add the salt and mix dhal and rice batter very well.
5. Ferment it over night.
6.In the morning or when ever you want, Just heat the skillet, pour laddle full of batter as thick or thin as you prefer add 1/4 tsp of oil and close with the lid.
7. Once it is cooked in the bottom and you will notice the color change in the top as it is cooked.
8. Do not flip it, as it is not need for this. Just serve with your favorite accompaniment.









Some variations with same batter :


1. You can make even idli , comes out so soft and fluffy.
2. You can make paniyaram by adding chopped onion, season with mustard, coriander leaves, green chilli paste, curry leaves.
3. Even you can make dosas after adding all the onion, seasoning and leaves. But this has to be flipped and roasted tastes awesome.


Vada curry


Ingredients :


Making vada :


Urad dhal - 1/4 cup
Channa dhal - 1/4 cup
Moong dhal - 1/4 cup
Salt and Oil


Method :


1. Soak three dhals for few hours and grind it like vada batter , that is slightly coarse.
2. Now heat oil in the wok or kadai. Drop the batter to small balls. And deep fry till slightly golden brown.
3. While we do this... we have to make the curry for this in which we put these vadas for soaking.


For Curry :


Ingredients :


Coconut - 1/4 cup
Poppy seeds - 1/2 tbsp
Red chilli - 5
Saunf - 1/4 tsp
Clove - 1
Cardamom - 1
Garlic - 3 pod
Roasted gram dhal - 1/2 tbsp
Coriander seeds - 1/4 tbsp
Onion - 1 sliced
Tomato - 1 cubed
Salt and oil
Curry leaves and coriander leaves.









Method :


1. Grind the first nine ingredients to coarse paste as we do for kurma.
2.Heat oil in the kadai, saute the onion to slight brown color.
3. Now add the curry leaves and tomato. Saute till the tomato is mushy.
4. Now add the ground paste and add water 3 times. Cook till raw aroma disappears.
5.Now the gravy starts to thicken. Add the vadas that you made and garnish with coriander leaves.


Yummy Vada curry is now ready to serve !!!!!!!!!!







Note:


1. If you make big vada just make to small pieces and add to the curry.
2. I love to have small balls in the curry.
3. This tastes wonderful even the next day.
4. If you feel you have more vadas already then just with remaining batter you can make small variation too, just add the chopped onions, saunf, asafotida, coriander leaves, red chilli powder and make vadas. Now it is two in one dish. Enjoy making :)