Poha Dosa | Atukula Dosa | Aval Dosa

Poha dosa is amazingly delicate, spongy, porous crepes or pancakes made with flattened rice, idli rice, curd and urad dal batter. Poha is flattened rice and dosa are crepes. Poha has varied names. So these dainty fluffy pancakes take the primary title of this hero ingredient aka poha and are additionally referred to as as Atukula Dosa or Aval Dosa or Avalakki Dosa in regional South Indian languages. Serve them with Coconut Chutney or Sambar for a comforting breakfast or lunch.

I chanced upon this atukula dosa a long time again in Chandra Padmanabhan’s cookbook: “Merely South: Conventional Vegetarian Cooking”. Since then I’ve been making them usually.

There are a couple of variations in making this recipe. What I share is an Andhra Fashion Poha dosa.

The tactic to make poha dosa is barely completely different than the one for normal Dosa. Right here the rice and poha are soaked in buttermilk. Then floor and fermented for 4 to five hours.

In actual fact, I like these dosas a lot that I normally pair them with tea or espresso. Once I made the dosas this time, I served poha dosa with pink amaranth sambar and sesame coconut chutney.

These avalakki dosa stay delicate even after some hours. Thus making them glorious for a tiffin field snack with a facet of some dry powdered chutney like an Idli Podi. You too can pack for lunch or for brief journeys.

Whereas cooking them you may cook dinner one facet or each side. They make for a superb weekend or Sunday breakfast or brunch.

Step-by-Step Information

The right way to make Poha Dosa

Making Aval Dosa Batter

1. In a bowl, take ½ cup recent curd (yogurt) and 1 cup water. Combine very properly with a wired whisk to make buttermilk.

Don’t use bitter curd as by the point the batter is fermented it’s going to change into very bitter.

Alternatively you need to use 1.5 cups of buttermilk.

2. In a bowl, take 1 cup idli rice (parboiled rice) or common rice like sona masuri or parmal rice.

Additionally add ½ cup thick poha (flattened rice) and a couple of tablespoons urad dal (husked black gram).

3. Rinse the rice, poha and urad dal a few instances with recent water. Then drain all of the water.

4. Now pour the ready buttermilk (curd+water combination) within the rinsed rice, poha and urad dal.

5. Gently stir the combination.

6. Soak the rice, poha and urad dal within the buttermilk combination for two to three hours.

7. Drain and reserve the soaked liquid. Add the soaked rice, urad dal and poha to the blender jar.

8. Grind or mix to a clean batter utilizing all the reserved soaked liquid.

9. Take away the batter to a bowl and add ¼ teaspoon baking soda and 1 teaspoon salt.

10. Combine properly.

11. Ferment for 4 to five hours or as required. The batter ought to have a pleasant bitter aroma.

Cooking poha dosa

12. Warmth a tava or griddle or a cast-iron skillet. Brush the pan with some oil. You too can unfold the oil with an onion halve dipped in some oil or with a kitchen paper towel that has been folded and dipped in a little bit of oil.

13. Take a ladle of batter and pour it on the pan. Hold the warmth to low or medium-low in order that you’ll be able to unfold the batter evenly.

14. Ranging from the middle, unfold the batter in a round movement with the again of a spoon.

15. Make a barely thick dosa and never skinny just like the common dosa.

16. Drizzle oil across the edges and within the middle.

17. Cowl the dosa with a lid.

18. Cook dinner them for 1 to 2 minutes or until the bottom is cooked and crisp and the highest is delicate and spongy.

19. Flip the dosa and you may cook dinner the opposite facet if you need. Unfold the oil which we had drizzle on high with a spoon.

You’ll be able to select to cook dinner only one facet or each side of the dosa.

20. Equally, make the remainder of the dosa with the remaining batter. Refrigerate any leftover batter for 1 day. Don’t retailer the batter for greater than 1 day as curd is used within the recipe.

Serve Poha dosa scorching or heat with coconut chutney or sambar. It can be served with different chutney varieties like onion chutney, tomato chutney, peanut chutney, ginger chutney or idli podi.

Extra tasty Dosa varieties:

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This Poha Dosa publish from the weblog archives first printed in Could 2012 has been republished and up to date on 22 July 2021.