Poha Dosa, Aval Dosa with Curd

by Tarla Dalal

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Poha has a knack of imparting both softness and crispness to a snack, as you can experience in this amazing Poha Dosa.

The batter for this Poha Dosa is easy to make compared to the normal dosa because here you just need to soak and grind all the ingredients together.

Once fermented, the batter of rice, rice flakes and urad yields wonderful dosas with an excellent texture. The fenugreek seeds and curds play several roles in this dosa – they improve the flavour and aroma, help in fermentation and enhance the crispness of the dosa.

When you make the Poha Dosa, plan well in advance because there is a long soaking period and fermentation time. Enjoy these dosas hot and fresh with Chutney and Sambhar .

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Poha Dosa, Aval Dosa with Curd recipe - How to make Poha Dosa, Aval Dosa with Curd

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Preparation Time: 5 mins Cooking Time: 50 mins Total Time: 55 mins 22Makes 22 dosas
Show me for dosas

Ingredients

1 cup thick beaten rice (jada poha)
1 1/2 cups raw rice (chawal)
5 tbsp urad dal (split black lentils)
1/2 tsp fenugreek (methi) seeds
1/2 cup curds (dahi)
salt to taste
11 tsp ghee for cooking

For Serving
sambhar
coconut chutney

Method

Combine the raw rice and urad dal in a deep bowl, wash well and drain.
Add the rice flakes and fenugreek seeds and soak in enough water in a deep bowl for 6 hours.
Drain, blend in a mixer along with the curds and approx. 1 ¾ cups of water till smooth.
Transfer the batter into a deep bowl, add the salt, mix well and cover with a lid and keep in a warm place for 8 hours.
Once fermented, mix well.
Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth.
Pour a ladleful of the batter on it and spread it in a circular motion to make a 250 mm. (6”) diameter circle.
Drizzle a little ghee evenly over it and cover with a lid and cook on a medium flame for 1 to 2 minutes.
Open the lid, and fold over to make a semi-circle or a roll.
Repeat steps 6 to 9 to make 21 more dosas.
Serve immediately with sambhar and coconut chutney.

Poha Dosa, Aval Dosa with Curd recipe with step by step photos

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Tips to make perfect Poha Dosa

Make sure to add poha and fenugreek seeds after the rice and urad dal has been washed well.
Blend the rice mixture in batches. To avoid the machine to heat up.
If using cast iron tawa, please pre-season it well ahead of time.
If tava gets too hot then sprinkle some water to bring down the temperature of the tava. By doing so the dosa will not stick to the pan. The ideal temperature of tava is very important to make Poha dosa.

What is a dosa?

What is a Dosa? Dosas are one of the most popular South Indian breakfast recipe. Traditionally, dosas are made of fermented rice and lentil batter but, here we have made with an addition of flattened rice. Today we will learn how to make poha dosa or as popularly known as Atukula/Atukulu dosa in Telugu, Avalakki Dosa in Kannada, Aval Dosai in Tamil, Flattened rice dosa in English recipe with step by step images. Here are some of my favorite dosa recipes :
• 4 flour dosa

• Neer dosa

• Poha yellow moong dal dosa

For the batter of poha dosa

For preparing the batter of aval dosai, in a deep bowl take the rice.
Add the urad dal.
Combine the rice and dal, wash well.
Drain with the help of a strainer.
Add the rice flakes. We have used the thick variety of poha for the atukula dosa.

Add the fenugreek seeds. Methi dana aids in the fermentation process of the batter.
Pour enough water.
Cover with a lid and soak it for 6 hours. Keep aside.
After 6 hours, the mixture would look like this.
Drain and transfer in a mixer jar.

Add the curd. Ensure the curd is fresh and not sour. Learn how to make curd a home using our detailed recipe with step by step images for homemade curd.
Also, add approx. 1 ¾ cups of water.
Blend in a mixer till smooth. The aval batter should neither be too thick nor too thin.
Transfer the batter into a deep bowl.
Add the salt.

Mix well.
Cover with a lid and keep in a warm place for 8 hours. The fermentation time will depend on climatic conditions. If you are living in a cold place, it may take more than 8 hours for the batter to ferment. Also, the batter will take more time to ferment during winters as compared to summer.
Once fermented, the beaten rice dosa batter will look like this.
Mix well. At this moment, if you feel the batter is too thick then add a little water and adjust the consistency.

For preparing the poha dosa

For making soft, spongy avalakki dosa, heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle).

Wipe it off gently using a cloth.
Pour a ladleful of the poha dosa batter on it.
Spread it in a circular motion to make a 250 mm. (6”) diameter circle. If you make this dosa very thin, it could tear apart because they are very soft due to the presence of poha.
Drizzle 1 tsp of ghee evenly over it.
Cover with a lid and cook on a medium flame for 1 to 2 minutes.

Once you see the dosa is cooked and turned light brown, open the lid.
No need to flip and cook the dosa on the other side. Simply, fold over to make a semi-circle or a roll.
Remove in a plate and enjoy. Avoid stacking the poha dosa on top of each other when hot to prevent sticking.
Repeat steps 3 to 9 to make 21 more poha dosas.
Serve the soft poha dosa immediately with sambhar and coconut chutney. They also taste amazing with curries and spicy gravies.

Our website has a huge collection of dosa recipes ranging from the authentic dosa recipes like the benne dosa to fusion/fancy dosa recipes like the jini dosa. Dosa lovers go check out this link Breakfast Idlis / Dosas / Uttapam recipes learn exciting combinations!