i chanced upon this poha dosa recipe a few years ago in chandra padmanabhan’s book simply south : traditional vegetarian cooking. since then i have been making these poha dosas often.
this poha dosa recipe is an andhra speciality and also known as atukula dosa. this is one dosa which is amazingly soft, spongy, porous and stays so even after some hours. excellent for tiffin boxes with some dry chutney and sambar.
the method to make poha dosas is slightly different than the one for regular dosa. here the rice and poha are soaked in buttermilk. then ground and fermented for 4-5 hours.
usually, when i make this dosa, i ferment the batter for 4 hours with baking soda added to the batter. but this time i wanted to skip the soda. so fermented the batter overnight. now since the batter was fermented overnight, i thought that the dosa would have fab texture. but i was wrong.
i made three dosas with the soda less batter. felt something is not just right. added the baking soda to the batter. what a world of difference the soda made to the batter. the poha dosas made after this were were so good and soft.
while cooking these dosas you can cook one side or both sides. i did both ways. it is up to you….. poha dosas makes for excellent weekend or sunday breakfast or brunch… these soft, porous and spongy dosas…..
you might also love to check these dosa recipes:
Poha Dosa Recipe details below: