poha dosa recipe | atukula dosa dosa recipe | how to make poha dosa recipe

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poha dosa recipe, atukula dosa recipe, aval dosa recipe

atukula dosa recipe - soft, spongy and porous aval dosa from the andhra cuisine.

4.39 from 13 votes
total time:
470minutes

poha dosa or aval dosa or atukula dosa recipe with step by step photos. 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 or idli podi.

poha dosa recipe or atukula dosa recipe

i chanced upon this poha dosa recipe a few years ago in chandra padmanabhan’s cookbook: “simply south : traditional vegetarian cooking”. since then i have been making these poha dosas often.

this poha dosa recipe is an andhra specialty and also known as atukula dosa. other names are aval 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 like:

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 to 5 hours.

while cooking these poha dosas you can cook one side or both sides. poha dosas makes for an excellent weekend or sunday breakfast or brunch.

poha dosa recipe or atukula dosa recipe

if you are looking for more dosa recipes then do check:

poha dosa recipe, atukula dosa recipe, aval dosa recipe
4.39 from 13 votes
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poha dosa recipe

atukula dosa recipe - soft, spongy and porous aval dosa from the andhra cuisine.
course breakfasts
cuisine south indian
prep time 7 hours 20 minutes
cook time 30 minutes
total time 7 hours 50 minutes
servings 14 dosas
author dassana

ingredients (1 cup = 250 ml)

  • 1 cup idli rice OR parboiled rice OR regular rice like sona masuri rice, parmal rice
  • ½ cup thick poha (flattened rice, parched rice)
  • 2 tablespoons urad dal (husked black gram)
  • ½ cup fresh curd
  • 1 cup water for mixing with curd
  • ¼ teaspoon baking soda
  • 1 teaspoon salt or add as per taste
  • oil as required

how to make poha dosa recipe

making poha dosa batter

  1. in a bowl, take ½ cup fresh curd (dahi or yogurt) and 1 cup water. mix very well with a wired whisk to make buttermilk.

  2. in an another bowl, take 1 cup idli rice OR parboiled rice OR regular rice like sona masuri rice, parmal rice. also add ½ cup thick poha (flattened rice) and 2 tablespoons urad dal (husked black gram). 

  3. rinse the rice, poha and urad dal a couple of times with water. then drain all the water.

  4. now pour the prepared buttermilk (curd+water mixture) in the rinsed rice, poha and urad dal.

  5. gently stir the mixture.

  6. soak the rice, poha and urad dal in the buttermilk mixture for 2 to 3 hours.

  7. drain and reserve the liquid. add the soaked rice, urad dal and poha in the blender jar.

  8. grind to a smooth batter using all of the reserved liquid.

  9. remove the batter in a bowl and add ¼ teaspoon baking soda and 1 teaspoon salt. mix well.

  10. ferment for 4 to 5 hours.

making poha dosa

  1. heat a tava or griddle. brush the pan with some oil.

  2. take a ladle of batter.

  3. spread in a circular motion with the back of a spoon.

  4. make a slightly thick dosa.

  5. drizzle oil around the edges and spread it.

  6. cover the dosa with a lid.

  7. cook poha dosa for 1 to 2 minutes or till the base is cooked and crisp and the top is soft and spongy.

  8. flip the dosa and you can cook the other side if you want.

  9. similarly make the rest of poha dosas.

  10. serve poha dosa hot with coconut chutney or sambar.

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how to make poha dosa or atukula dosa

1. in a bowl, take ½ cup fresh curd (dahi or yogurt) and 1 cup water. mix very well with a wired whisk to make buttermilk.

poha dosa recipe or atukula dosa recipe

2. in a bowl, take 1 cup idli rice (parboiled rice) or regular rice like sona masuri or parmal rice. also add ½ cup thick poha (flattened rice) and 2 tablespoons urad dal (husked black gram).

poha dosa recipe or atukula dosa recipe

3. rinse the rice, poha and urad dal a couple of times with water. then drain all the water.

poha dosa recipe or atukula dosa recipe

4. now pour the prepared buttermilk (curd+water mixture) in the rinsed rice, poha and urad dal.

poha dosa recipe or atukula dosa recipe

5. gently stir the mixture.

poha dosa recipe or atukula dosa recipe

6. soak the rice, poha and urad dal in the buttermilk mixture for 2 to 3 hours.

poha dosa recipe or atukula dosa recipe

7. drain and reserve the liquid. add the soaked rice, urad dal and poha in the blender jar.

poha dosa recipe or atukula dosa recipe

8. grind to a smooth batter using all of the reserved liquid.

poha dosa recipe or atukula dosa recipe

9. remove the batter in a bowl and add ¼ teaspoon baking soda and 1 teaspoon salt.

poha dosa recipe or atukula dosa recipe

10. mix well.

poha dosa recipe or atukula dosa recipe

11. ferment for 4 to 5 hours.

poha dosa recipe or atukula dosa recipe

making poha dosa

12. heat a tava or griddle. brush the pan with some oil.

poha dosa recipe or atukula dosa recipe

13. take a ladle of batter.

poha dosa recipe or atukula dosa recipe

14. spread in a circular motion with the back of a spoon.

poha dosa recipe or atukula dosa recipe

15. make a slightly thick dosa.

poha dosa recipe or atukula dosa recipe

16. drizzle oil around the edges and spread it.

poha dosa recipe or atukula dosa recipe

17. cover the dosa with a lid.

poha dosa recipe or atukula dosa recipe

18. cook poha dosa for 1 to 2 minutes or till the base is cooked and crisp and the top is soft and spongy.

poha dosa recipe or atukula dosa recipe

19. flip the dosa and you can cook the other side if you want.

poha dosa recipe or atukula dosa recipe

20. similarly, make the rest of poha dosa.

poha dosa recipe or atukula dosa recipe

serve poha dosa hot with coconut chutney or sambar.

poha dosa recipe or atukula dosa recipe

dassana
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


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94 comments/reviews

  1. Tried this week. We as a family enjoyed the Poha Dosa!! Thank You

    • Welcome Mythili

  2. Hi! Dasanna im lil bit confused . U have written fr fermentation u have to keep the batter fr 4 to 5 hours. But if i keep the batter overnight will the poha batter b more sour. Pls reply

    • asha, for poha dosa the batter can be kept for 4 to 5 hours. you can also keep overnight. if you keep the batter overnight it wont be sour. after 4 to 5 hours of fermentation, the batter does not have the typical sour aroma. since curd is added, there will be some sourness, but since the fermentation time is less, there will be some sweetness in the dosa. but if you keep for overnight, the batter does not become sour. also fermentation depends on the temperature. since winters are going on, you can keep the batter overnight or for some more hours.

  3. Hi ,I have a doubt …we must need to use baking soda or we can skip it…bcoz I don’t want to use baking soda…

    If I will not use soda ,the dosa will come perfectly… Plzz give fast reply…I am waiting…

    • baking soda makes the dosa more softer and porous. if you want you can skip also.

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