poha dosa or atukula dosa recipe, how to make poha dosa recipe


poha dosa or atukula dosa – 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.

poha dosa or atukula dosa

in fact i like these dosas so much that i usually pair them with tea or coffee. when i made the dosas this time, i served poha dosa with red amaranth sambar and sesame coconut chutney.

i make a lot of recipes with poha for breakfast or evening snacks but only few of them are posted in the blog like onion poha, potato pohaonion potato poha and poha chivda.

poha dosa sesame chutney

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.

how to make poha dosa

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.

poha dosa andhra recipe

while cooking these poha 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…..

If you are looking for more dosa recipes then do check masala dosaragi dosaurad dal dosa, mysore masala dosa and rava dosa.

poha dosa or atukula dosa recipe below:

4.5 from 6 reviews
poha dosa or atukula dosa
poha dosa - soft, spongy and porous dosa from andhra cuisine
RECIPE TYPE: breakfast
CUISINE: south indian
SERVES: 14-15 dosas
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 2 cups regular rice - i used basmati rice
  • 1 cup poha-flattened rice/parched rice
  • 1 tbsp urad dal
  • 1 cup curd whisked with 2 cups water
  • ¼ tsp baking soda
  • 1 tsp salt
  • oil for frying the dosa
  1. wash the rice, poha and urad dal.
  2. in a bowl or pan, soak the rice, poha and urad dal in the buttermilk mixture for 2-3 hours.
  3. drain and reserve the liquid.
  4. grind to a smooth batter adding about 1.5 to 2 cups of the reserved liquid.
  5. add soda and salt. mix well. ferment for 4-5 hours.
  6. heat a tava or griddle.
  7. take a ladle of batter and make a ¼ inch thick dosa.
  8. drizzle oil around the edges.
  9. cover the dosa with a lid and cook for 1-2 minutes till the base is cooked and crisp and the top is soft and spongy.
  10. you can cook the other side if you want.
  11. serve poha dosa hot with coconut chutney.

{ 73 Responses }

  1. sneha says

    Hi dasana, after a short gap, am writing to u…. Exam time…bit busy…
    Would like to share the way I make this type of dosa… Rice n poha 1:3 soak 4 to 5 hrs n add 1/4 part sabudana or tapioca… No curd or buttermilk… Cumin n fenugreek seeds a few… Grind ferment overnight…
    In cold weather it takes more time to ferment, in summers… No problem wt fermentation… As urad dal is not added. Soft spongy texture can be got by cooking on low flame n covering dosa with a plate..
    Loved malpua recipe… Bye

    • sneha says

      Hi dasana, it is the same dosa, call it poha,or soft or set dosa. We at bangalore call it medu dosa….medu in kannada is soft. some times to fasten the process of fermentation, we add curd while grinding. Sabudana n poha together render the softness……by the way, my children r writing exams…so busy me, but then I do check the new entries to ur blog everyday.

      • says

        thanks sneha for sharing the info. i have had set dosa many times. but never heard of medu dosa. take your own time. exams are more important :-)

  2. Sarika says

    Hi dassana
    I soaked the rice, poha in the buttermilk (2cups) I. E. 1cup=250ml. After 1.5hr, poha absorb the buttermilk .so, I added the water in it to soak few more hours. Please help me out. I have done any mistake by adding water. Thanks a lot.

    • says

      poha will absorb the buttermilk. but still there will be some buttermilk. there was no need to add any water. now what you do is strain the mixture. reserve the excess buttermilk. while grinding, add the buttermilk as required.

  3. JHANSI RANI says

    As i am one of the frequent visitors of your website, i definitely will try it in my kitchen. Thank u. keep posting variety Andhra yummy dishes. In all my rice related dishes, i generally use unpolished rice for keeping up the levels of B complex in food.

    • says

      thanks jhansi for the feedback. even i use unpolished rice for dal and sambar and veggie dishes. only while making biryanis and pulaos, i use basmati rice.

  4. Sarika says

    Hi dassana
    I tried the mysore-masala-dosa and onion rava dosa.they came out well. My husband loved it. You mention basmati rice in recipe. Instead of basmati rice Shall I use dosa rice or idli rice or sonamasoori rice. Please help me. Thanks a lot

  5. Debarati Mitra says

    Hi dassana,

    yesterday i tried this recipe.it was just awesome,thank you so mush to share such a nice recipe with us.god bless u

  6. harikavijay says

    Thanks for the awesome recipe.I tried it out and it turned excellent. So couldn’t resist myself without commenting.This is the first time im writing though i tried many recipes from various websites.

  7. harikavijay says

    Thanks for the awesome recipe.I tried i out today and it was excellent. Couldn’t resist myself without writing the comments.This is the first time im writing though i tried a lot of recipes from various websites.

  8. sara says

    It came good. Soft and tasty…. thanks a lot…. my hubby had well and we both had a sound sleep :-)

  9. sara says


    very clear explanation. good job. i wished to eat poha dosa with that chutney also. looks so soft. As soon as read this i soaked the items to prepare for dinner. I didn’t have grinder and with mixie am going to do. Is this same proportion to grind in mixie? Then another one doubt, If i mix the baking soda once means after left over batter can i keep it in fridge and make it use for breakfast? thanks in advance.

    • says

      yes the same proportion. after mixing baking soda, you can keep the batter for the hours mentioned in the recipe and then keep in the fridge. but use the batter in one day.

  10. Shilpa says

    Tried your jhatpat dosa recipe although I used slightly different proportions of ingredients and methi seeds instead of urad dal.Fantastic !! Soft, sumptuous and spongy dosas. Very easy to make with very little oil required ( almost non existent if one wishes except some required for the initial seasoning of pan) so very healthy. Thanks

  11. says

    I am first time visitor here. Loved your blog and the recipe. I am sure going to try it. My folks add a couple tsp of methi seeds for avalakki dosa.
    I also liked your way of responding to each comment, shows that you r in touch with your readers. Keep up the good work!

  12. Poornima says

    Hi Dassana
    Great blog,wonderful recipes. I made your dosa and chutney and they came out beautiful. My family loved it. In fact your mail came just as I was serving breakfast! Thank you so much.

  13. Poornima says

    Hi Dassana
    Great blog,wonderful recipes. Made your dosa and chutney. Came out beautiful. My family loved it. I actually saw your mail just as I was serving breakfast! Thanks so much.

  14. shrikant tillu says

    Beautiful poha dosa. I was searching for recipe of regular Dosa. Instead I got this.Where is recipe of regular Dosa?

  15. Vasundhara says


    Just recently i came to know about your blog.. and its simply awesome. You are doing a excellent job.. Keep posting new recipes and rock on!!

    The very first item i tried from ur blog was this poha dosa. Since the climate is my place is very cold now, the batter didn,t ferment even after keeping the batter the whole night. Morning i added baking soda and tried making dosa. But it was not up to d mark. So can you help me with any solution for it.

    Thank you so in advance. I have one small request also… When ever ur posting cake recipes pls also include how to make in microwave and if possible in cooker. i don’t have oven. I just have microwave grill convection. :)

    • says

      thanks vasundhara. the poha dosa does not require much fermentation time. did you see bubbles appearing in the batter when you added baking soda. these dosas are very soft and porous. so i guess the baking soda must have become outdated.

      all the cakes, breads & pudding recipes i have posted till nov 12 have been made in the microwave oven in convection mode except for one old post of eggless chocolate cake made in a pressure cooker. there’s not much difference in baking in a regular oven or microwave oven. except for that in while baking in microwave oven in convection mode, the top browns faster.

      actually while baking in a microwave oven, you have to use the convection mode. check your manufacturers’s guide for the details. i will be writing a separate post on this topic as i get a lot of queries regarding the same.

      • Vasundhara says

        Hi dassana,

        Thank you so much for the reply. I thought the fermentation is like for normal dosa where the batter will rise :) Anyways will try again and let you know sure for the results.
        Mine is microwave+grill only. So in this case, do i need use combination?? No is it.. I just have to use microwave option only right ?? :)

        Whats the meaning of your name.. Its very different and very nice

        • says

          next time do let me know the results for the poha dosa. try reading online on what can be made in the microwave plus grill option. i can only think of sandwiches or patties when i hear the word grill :-) i don’t think cakes can be made in this option.

          one reader harsha, did try the eggless orange cake first in microwave and then in microwave plus grill method. i have never used this mode, so don’t know what would be the results. i guess the only option is to make the cakes in microwave oven. you can try this eggless orange cake as it can be made in the microwave. here’s what harsha has to say on this link: http://www.vegrecipesofindia.com/eggless-orange-cake/#comment-49806

          generally cake batters that need to be microwaved have a lighter and liquid consistency than the ones that are made for regular baking.

          “dassana” is a buddhist word in pali language which translates to “search for insight”.

          • Vasundhara says


            I have looked on to the comment, so let me try that and tell my testing and trials :) “Batter for cake should be lighter and liquid” – is very important and main tip for beginners like me. Thanks a TON for that :) Will update you soon after my testings :)

  16. suhani says

    i made it yesterday with sambar and sesame coconut chutney and the feast was fabulous..thanks Dassana

  17. suhani says

    gonna try it today..have kept the batter for fermentation..will soon tell u the result..

  18. ayesha says

    hi there
    i gt to know abt ur blog frm IMBB and i am just hooked on to ur blog now hehe
    i want to giv this a recipe a try. is it okay to leave the batter for fermentation overnight, instead of 4-5 hours as you mentioned? that way i can easily make it for breakfast.
    i also wanna try ur ragda pattice recipe as my hubby loves them.
    thanks in advance dear. you are doing a brilliant job. kudos!

    • says

      thanks ayesha. yes you can keep the batter for fermentation overnight. in this scenario then don’t add the baking soda. in the morning before making the dosas add the soda and mix really well. do try the ragda patties recipe.

      • ayesha says

        thanks for such a prompt reply dear. will b making this soon. And ragda pattice is goin in my recipe cook book for iftaars as ramadhan is round the corner :)

          • ayesha says

            then ur most welcome. plz join us some day if u happen to be in bangalore :)
            i am a north indian(delhiite), married to a bangalore guy and i love the simplicity of south indian food :)
            and i meant cook book* in my last comment 😀

            • says

              thanks ayesha for the invitation. sure… would love to visit you when i travel to bangalore.

              i will edit your comment to reflect the changes :-)

  19. Monika Mahajan says

    Whats the role of buttermilk ? Can we soak it in water instead of buttermilk ? my kid is allergic to milk .

    • says

      buttermilk helps in the fermentation process. it also imparts its typical taste and flavor to the dish. you can make it without buttermilk also. in this case ferment for a longer period of time or overnight.

  20. sunita sil says

    Hi Dassana

    A very gr8 recipe, but a little confusion, I need to soak the rice,poha and dal in the buttermilk mixture and then drain tthe liquid and how to use the liquid again. Should i make a batter and again soak it in the drained liquid.
    If u could pls explain then i will be making this tomorrow.
    Thanks in advance

    Take care

    • says

      thanks sunita.

      you have to soak the urad dal, rice and poha in the buttermilk mixture.

      then strain in a strainer and collect the strained liquid in a bowl or pan. while straining keep a pan below the strainer. add the soaked dal, rice and poha to the grinder. keep on adding the strained buttermilk mixture in between while grinding the batter till you get the consistency of a dosa batter. discard the leftover strained liquid.

      after making the batter, you don’t need to soak the batter in the strained liquid.

      hope the method is clear and you make great fluffy poha dosa at home :-)

  21. says

    First time on your space Dassana and I must say , what a clean, neat and admirable work you have done. Love it here, with all the recipes simple and straight from your heart ..

    Glad to follow you, want to see more recipes coming :)

  22. murali says

    Nice to know a new variety of Dosa. Is there a possibility to avoid Soda as we are not used to this and not sure of the tolerance level for human consumption.

    • says

      yes you can avoid the baking soda. but the texture won’t be spongy or porous, yet still the dosa will taste good.

  23. says

    Looks so perfect and spongy! My MIL makes these and I just love them smeared with some ghee and with coconut chutney. Just soaked the rice, poha and dal for breakfast tomorrow, hubby will be mighty pleased:)!!

  24. Ram says

    Yeh, these are common in Andhra and more so in Mysore and Banglore and the suburbs. In KarnatItaka, in Hotels this is very popular. They call it set-Dosa in the hotels. A set of 4 such thick dosas are served with Samabr & coconut chutney. They are very tasty and one such SET is enough for city denizens to satisfy their Lunch or the heavy Break fast.
    as you have pinted out it is very easy to grind as not much udad is involved. You can do it in Mixie too.No grinder required. Yummy, the softies they just disappear in your mouth without much chewing. Good for a hasty work-lunch. Kudos to you for propagating this simple to make and at the same time healthy and rich food.

    • says

      oh… i always thought that the set dosa is different from the poha dosa. i have had set dosa many times in bangalore. i know one set is enough :-)

      yes, it is healthy and light in the summers too…

  25. says

    Excellent recipe! When you say cooking soda, do you mean baking soda? Also can you pl. send me the recipe for sambar, that goes with this dosa recipe. Always enjoy the mouth-watering, delicious recipes that you post. Keep up the good work.