Attu is a fermented pancake made out of rice and lentils. This recipe uses atukulu (poha/flattened rice) and rice to get a nice spongy texture.Also called as sponge dosa this dish is famous during the Atlataddi festival, where women observe fast all day and break their fast in the evening with 5 other women symbolizing goddess Parvati praying for lifelong togetherness with their spouses.Each of these women is handed out a Return gift called as Vayanam in which 5 of these attlu are placed along with palatalikalu and other festival preparations.
| Preparation time | 30 minutes,plus prep work previous night. |
| Serves | 4 |
| Serving Size | 1/4 recipe |
| Calories Per Serving | Approximately 236 per serving |
| Difficulty | Medium |
Ingredients:
3 cups rice
1 cup atukulu
2 cups of dahi/perugu
3 cups water
2 teaspoons fenugreek seeds
1/4 tsp baking powder
1/2-1 teaspoon salt
oil for pancake
Procedure:
1. In a bowl Beat/whip the dahi and water into a smooth consistency, add the rice, atukulu, fenugreek seeds and leave it overnight to ferment.
2.Grind the mixture into a smooth paste in the morning, add salt and baking powder and set aside for 2 hours. The batter should be of pouring consistency. The batter will not be completely smooth, the rice will have a slight grainy texture even after grinding.
3.Heat a griddle(pan) on high flame, smear a half cut onion on it and pour 1/4 cup of batter on the pan and gently spread the batter around(not in semicircles like the dosa).
4.Spray some oil along the edges and cover with lid on medium flame cook for some time until the batter forms porous holes all over and the dosa browns on the pan. Flip it and let sit for half minute. Remove from pan and serve with tomato peanut chutney.
Prathima Koneru 
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