Wednesday, October 31, 2012


Its Atla tadde or the Telugu version of Karva chauth today. Wonder how many of us really have the opportunity to pray peacefully thanks to Sandy and Nilam. We however just need a reason to celebrate dosas. So, here’s wishing all the girls a great attla taddi.

Pullatlu translating to tangy dosas is another of the typically Andhra recipes. Tangy, fluffy and crispy, this is a must try dosai any day.


Sour yoghurt/curds (pullati perugu) 1 cup
All purpose flour (maida) 1 cup
Rice flour (biyyampindi) 1 cup
Semolina (bombay rava) 2-3 tbsp
Onion 1
Coriander 4-5 strands
Green chillies 2-4
Refined cooking oil few tsps
Salt to taste


Note that we use grated carrot instead of onion during festivals.

Finely chop the onion, green chillies and coriander.

Take flour and rice flour in 1:1 consistency. Mix well.

Add this mixture to the sour yoghurt/curds. Add the finely chopped onion, coriander, green chillies, semolina and salt to taste.

Mix well to a dosa batter of milk shake consistency.

Heat a pan/tawa and pour a cup of the batter in circular motion. Add a tsp of oil through the circumference and leave the dosa to bake. This should take around 6-8 mins on medium heat. Flip the dosa carefully and leave to bake for another couple of minutes. Continue the process to make more pullatlu.

Hot pullatlu make a great combo with any of the chutneys or pickles. Do try it with the peanut and onion chutney mentioned below.

Ah! The storms, heavy rain and breeze, chilly weather everywhere. Hot and crisp dosas with slightly baked onion and spicy chillies tickling the tongue is the only way to pep up. Not to forget some steaming hot filter coffee though. Enjoy the weather and the pullatlu.

1 comment:

Spandana said...

I used to eat these when I was a kid in my village... Love them :)

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