Takatle Pole is a buttermilk dosa from the Konkani Cuisine. This is Buttermilk Dosa is soft and delicious. The dosa comes out spongy and soft.
Surnali is another version of Konkani Dosa made with poha, rice with poha, grated coconut, buttermilk, and jaggery. So it was interesting to make another version of Dosa.
I saw this when Lataji posted it on FB and I immediately asked her for the recipe. When she shared the recipe, I noted it down for my T. The other T dishes were Thatte Idli, Tandulachi Ukad, Thavala Adai.
The Takatle Pole is a dosa made with Idli Rice and Buttermilk along with Fenugreek Seeds. After grinding, it is left to ferment overnight. While making the dosas, the dosas are not flipped to the other side.
Covered with a lid, these dosas are little on the thicker side and soft with pores over the top. This surely makes a delicious breakfast dish. I remembered Kal Dosai while making this one.
The recipe is quite simple and only requires about soaking for few hours and overnight fermentation. The rice: poha ratio is 4:1, that is, for 4 parts of rice add 1 part poha. Methi seeds about 2 or 3 teaspoons.
101 Dosa Variety has been my favorite category since I started blogging. So I keep checking if I can increase the total 101 Dosa Varieties to cover as many as I can. Some recipes differ very minute in their proportions, yet the final result changes and it is interesting to note.
Just noticed that with this I have crossed 101 varieties and going forward! This Rice Dosa is the T in the AtoZ Indian Breakfast Dishes.
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Ingredients for Takatle Pole
The soft texture of this dosa is because of using just rice with poha.
Cook this dosa on a low flame to medium and do not flip on the other side.
Takatle means buttermilk and the name comes from the fact that the rice is soaked in buttermilk and ground with the same.
So you can always store your excess buttermilk and use this way.
Any spicy side dish will be great with this dosa or if you want an easy one, serve with coconut chutney.
Takatle Pole ~ A to Z Indian Breakfast Dishes
- 200 ml Idli Rice
- 1/ 4 cup Poha
- 2 /3 cup Buttermilk slightly sour is better
- 2 tsp Fenugreek Seeds
- Salt to Taste
- Cooking Oil as required.
- Wash and soak the rice with methi seeds in the buttermilk for about 3 hours
- When ready to grind, wash, and soften the poha. Take all the ingredients in a mixer jar and grind to a fine batter.
- Transfer and ferment overnight.
- When ready to make dosas, heat a tawa, grease with oil, pour a ladleful of batter and swirl as a dosa. Cover with a lid after drizzling a few drops of oil.
- Cook on a medium flame for the dosa to get cooked well. Do not flip to the other side.
- Serve with chutney of choice.