Rice and Poha Dosa (No Dal Dosa; Suitable for Renal Diet)
This versatile Rice and Poha Dosa can be made thick and soft, or thin and crisp as you choose. They also need very little oil to make and are super healthy. With the same batter, you can make Idlis, and a thick and fluffy Bun Dosa as well.This low potassium, low sodium, low phosphorous recipe is a boon for people with Chronic Kidney Disease who follow a strict renal diet.
Equipment
- Large Bowl
- Spoon and a Heavy Spatula
- Grinder
- Tava
Ingredients
- 1 Cup Rice (200 gms)
- 1/2 Cup Poha (40 gms)
- 1/2 tsp Methi Seeds (3 gms)
- 2.75 Cups Water
- Salt to Taste
Other Ingredients
- Oil to make the dosa
Instructions
Making the Batter
- Wash 1 cup rice under running water and drain.
- Add 1/2 tsp methi or fenugreek seeds, and 2 cups water.
- Soak the rice for at least 3 hours. In colder weather, you may need to soak the rice for at least 5 hours till the fenugreek seeds puff up well.
- 5 minutes before grinding the batter, add 1/2 cup poha or beaten rice flakes to the soaked rice.
- Let the poha soak for 5 minutes and then completely drain all the water from the soaked ingredients.
- Transfer the soaked ingredients to a grinder.
- Using 3/4 cup water, grind the ingredients to a smooth batter. Add 1/2 cup water first and 1/4 later in small quantities.
- Transfer to a vessel and check the consistency of the batter. The batter should slide off a spoon and form ribbons. If not, add just 1-2 tsps of water.
- Cover and keep the batter in a warm place to ferment for at least 8 hours. This batter will rise a little and become spongy.
- Add salt and mix with a gentle hand. For a renal diet, do keep the salt within permitted limits.
- Add enough water to make a dough that flows off a spoon to form ribbons.
Making the Rice and Poha Dosa
- Over medium flame, warm a 10" tava. Use only medium heat throughout.
- Add a few drops of oil and grease the surface of the tava.
- Pour 1/4 cup of batter in the centre of the tava.
- Using a heavy ladle and a circular motion, quickly spread the batter to form an 8" dosa.
- Let the dosa cook till the edges start to brown and the surface starts to dry out.
- Using a sharp turning spatula, loosen the dosa from the tava, starting from the edges and working your way to the centre.
- Flip the dosa and cook for a few seconds.
Serving Ideas
- Serve the hot Rice and Poha Dosa immediately with Chutney Powder, Coconut Chutney, or in the case of a renal diet, with Cranberry Chutney.
Nutrition
Calories: 88 kcalCarbohydrates: 19 gProtein: 2 gFat: 1 gSaturated Fat: 1 gSodium: 52 mgPotassium: 28 mgFiber: 1 gSugar: 1 gVitamin A: 1 IUVitamin C: 1 mgCalcium: 8 mgIron: 1 mg