Poha 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.
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 them 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 dosa 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. They make for an excellent weekend or sunday breakfast or brunch.
How to make poha dosa
1. In a bowl, take ½ cup fresh curd (yogurt) and 1 cup water. Mix very well with a wired whisk to make buttermilk.
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).
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.
10. Mix well.
11. Ferment for 4 to 5 hours.
Making poha dosa
12. Heat a tava or griddle. brush the pan with some oil.
13. Take a ladle of batter.
14. Spread in a circular motion with the back of a spoon.
15. Make a slightly thick dosa.
16. Drizzle oil around the edges and spread it.
17. Cover the dosa with a lid.
18. Cook poha dosa for 1 to 2 minutes or till the base is cooked and crisp and the top is soft and spongy.
19. Flip the dosa and you can cook the other side if you want.
20. Similarly, make the rest of poha dosa.
Serve Poha dosa hot with coconut chutney or sambar.
More tasty dosa varieties
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By Dassana Amit
Ingredients
- 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
Instructions
making dosa batter
- 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.
- 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).
- Rinse the rice, poha and urad dal a couple of times with water. Then drain all the water.
- Now pour the prepared buttermilk (curd+water mixture) in the rinsed rice, poha and urad dal.
- Gently stir the mixture.
- Soak the rice, poha and urad dal in the buttermilk mixture for 2 to 3 hours.
- Drain and reserve the liquid. Add the soaked rice, urad dal and poha in the blender jar.
- Grind to a smooth batter using all of the reserved liquid.
- Remove the batter in a bowl and add ¼ teaspoon baking soda and 1 teaspoon salt. Mix well.
- Ferment for 4 to 5 hours.
making poha dosa
- Heat a tava or griddle. Brush the pan with some oil.
- Take a ladle of batter. Spread in a circular motion with the back of a spoon. Make a slightly thick dosa.
- Drizzle oil around the edges and spread it. Cover the dosa with a lid.
- Cook poha dosa for 1 to 2 minutes or till the base is cooked and crisp and the top is soft and spongy.
- Flip the dosa and you can cook the other side if you want.
- Similarly, make the rest of the dosa.
- Serve poha dosa hot with coconut chutney or sambar.
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Hi Dassana,
My compliments for posting such a wide variety of recipes in such an engaging and reader friendly way. This website is my default for checking out new recipes, precisely for these reasons.
After going through the comments, I modified the dosa recipe by adding methi seeds and soaking overnight. I also added around 1 tbsp jaggery to the sesame chutney.
Turned out awesome! The combination is finger licking good! Thanks so much and keep up the good work!
hi hamsa, thank you very much. glad to know that you find the layout reader-friendly. generally, we get comments only the recipes and very rarely on the layout or presentation etc. so when feedback comes on the layout or presentation, it feels nice and good.
jaggery in sesame chutney is an awesome combination. i can gauge the flavors and taste. i should also try. thanks for sharing.
most welcome and happy cooking.
Thank you and my pleasure! In fact I really like how you weave in your personal experiences while sharing recipe facts. It makes the recipe so much more readable!
thank again hamsa ????. i try to add personal experiences but sometimes it is just not possible due to the complexity of the recipe. welcome and wish you all the best.
I have methi seeds and was going to add some to aid in the fermentation. How much should I add? Do I grind them with the rice after soaking?
Thanks!
you can add methi seeds. 12 to 15 methi seeds can be added. yes grind with rice after soaking. you can soak with either urad dal, rice and buttermilk mixture.
Tried this week. We as a family enjoyed the Poha Dosa!! Thank You
Welcome Mythili
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.
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.