Atukula Dosa


Its been a long time since I made this at home. Now, thanks to a whole lot of soured buttermilk, this tiffin item got made yet again. Since I’ve already covered the how-to for this recipe (, here’s a picture of how it looks. 🙂

The light one showing chillies is the right side, while the brown dosa is the wrong side, getting roasted on the skillet.

Note: serve hot, straight off the skillet. That is the only way the dosa can be really enjoyed.



One response »

  1. Pingback: Atukula Dosa – II « Vegetarian Cuisine from South India

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