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

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 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. poha dosas make 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

4.79 from 14 votes
Author:Dassana Amit
Prep Time:7 hrs 20 mins
Cook Time:30 mins
Total Time:7 hrs 50 mins
Course:breakfasts
Cuisine:south indian
Servings (change the number to scale):14 dosas
poha dosa recipe, atukula dosa recipe, aval dosa recipe
atukula dosa recipe - soft, spongy and porous aval dosa from the andhra cuisine.
(1 CUP = 250 ML)

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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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

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in 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 formally trained both in mainstream indian as well as international cuisines.

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100 comments/reviews

  1. 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!5 stars

    • 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.

  2. 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.

  3. 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.

  4. 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…

  5. Suppose to use curd or buttermilk..???
    In ingredients section its mentioned fresh curd; while recipe method its buttermilk that is being mention..!!!
    Bit Confuse.. waiting for your reply to try this one (recipe)

    • i have used curd. i have mixed the curd with water and hence called it as buttermilk in the post. just mix the curd with water and then soak the rice, poha and urad dal in it. rinse all the ingredients before soaking.

  6. Hi friend ? Am visiting ur blog for first time. Moment I saw ur recipie for poha dosa I tried it. Have a doubt friend. Hope yo will clarify it. I fermented the batter for 6 hours but I dnt find the batter puffing up as normal dosa do. Did I go wrong somewhere? Please lemme know what should I do and how many days can I use the batter?

    • this batter does not ferment and double like the normal dosa. you have not gone wrong anywhere. you can keep the batter in the fridge for 2 to 3 day and use it whenever required.

      • Thanks for your reply ☺️☺️☺️ But I guessed since my place is too cold it’s not fermenting and kept it outside for more than 12 hours. I dnt refrigerate it. Can I use now ????? Keeping the batter outside for long time causes any health issues???