Pulla attu / Sour Dosa

This is one recipe that jogs my childhood memories. People from coastal Andhra especially from village background will for sure be familiar with this Pullattu. There are lot of versions of how to make this tasty dosa.
I almost forgot about this item until one of our friend's mom made this for us for breakfast recently. I asked for the recipe from her and here I am posting it for you ..Special Thanks to aunty :)

Ingredients
For Batter
2 cups thick butter milk(majjiga)
2 cups rice
1 tsp methi seeds(menthulu)
salt per taste
For Dosa
finely minced green chillies, chopped onions and minced cilantro

Method
For Batter
Wash the rice. Soak rice and methi seeds in the buttermilk over night. Then in a mixer jar take rice, methi seeds, the buttermilk in which we soaked the rice, salt and grind to a smooth paste. The batter can be little thinner. Now take the batter into a bowl and leave it in a warm place to let it ferment overnight.
Stick it in the refrigerator the next morning.

To make the dosa
Add little bit of oil on a tawa or non stick pan. Ladle in the dosa batter and spread it a little bit to be uniform all the way. Sprinkle the onion, green chilli and cilantro and just press them in with a spatula. Let it get light brown color on one side, might take for 3 minutes.

Then flip the dosa and let it brown on other side. Pulla attu is now ready for serving.

This can be eaten on it own or can be served with any pickle or chutney or with ghee and red chilli powder.

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