poha dosa recipe | soft aval dosa | avalakki dose with step by step photo and video – dosa or dose is a popular South Indian breakfast made with rice and urad dal. This poha dosa is a variation to the regular dosa varieties as it contains poha or aval or flattened rice and curd or yogurt along with rice and urad dal.
poha dosa recipe | avalakki dose | aval dosa – Dosa is made in various ways: there are dosas made with fermented batter, and there is instant dosa also which does not require fermentation.
There is another variety of dosa recipe prepared with aval or poha or avalakki, rice, urad dal, curd or yogurt. And it is called as avalakki dose. It is very popular in Karnataka. I have already shared set dosa recipe, which does not use curd. aval dosa or poha dosa is a soft and spongy dosa which is perfect for breakfast or for dinner. It can be served with coconut chutney or onion tomato chutney.
The ratio of rice and urad dal for making poha dosa is 4:1 that is, 4 cups of rice and 1 cup of urad dal. This ratio is just like the regular dosa preparation. But for making aval dosa, along with rice and urad dal, poha and curd also need to be added.
poha dosa is a soft spongy dosa with a unique taste of curd. An important point to be noted while making this dosa is that don’t use sour curd. I always use fresh curd for making aval dosa. Pour thick batter into dosa pan and spread gently. The dosa should be a little thick like uthapam and not very thin like masala dosa.
poha dosa video
poha dosa recipe | aval dosa
- raw rice – 1 cup
- urad dal – 1/4 cup
- fenugreek seeds or methi – 1/4 teaspoon
- poha or aval or flattened rice – 1 cup
- curd or yogurt – 3/4 cup
- salt – to taste
- water – for grinding and soaking
- oil – for making dosa
how to make poha dosa or aval dosa recipe with step by step photos
poha dosa batter
1.To make poha dosa first let us prepare the dosa batter. Take raw rice, urad dal, and fenugreek seeds in a bowl. Add water and rinse it twice or thrice. Add enough water and soak it for 4 to 5 hours.
2. Drain the excess water, transfer the soaked ingredients to a mixer jar and grind it to a smooth paste. While grinding add enough water as required. Transfer it to a bowl.
3. Add poha and curd or yogurt to a mixer jar. Grind it to a smooth mixture. Add water if required. Add the ground ingredients along with rice mixture. Mix well. Add water if required.
4. Cover and leave the batter aside for 8 hours to ferment. poha dosa batter is ready. The time required for fermentation will depend on the climate of the region. If the climate is hot, then the batter will ferment fast and in a cold climate, more time will be required for fermentation.
5. After 8 hours, take out the batter, add salt, mix well. Check the consistency. It should have a dosa batter consistency. If the batter is very thick, add water accordingly to get the desired consistency.
to make poha dosa
6. Heat a tawa or a griddle over medium flame. Grease it with oil.
7. When the tawa is hot enough, pour a ladle full of dosa batter onto the hot tawa and spread it in a circular motion. The dosa should be little thick and not very thin like masala dosa.
8. Drizzle oil around the edges and at the center. Reduce the flame to medium, cover the pan with a lid and cook for a minute till the upper side gets cooked well. You will also notice that the dosa turns out to be very soft and full of holes indicating that the batter is well fermented. Note that we are not cooking the dosa on the other side.
9. poha dosa is ready. Serve with chutney of your choice.
poha dosa recipe | soft aval dosa | avalakki dose
- raw rice - 1 cup
- urad dal - ¼ cup
- fenugreek seeds or methi - ¼ teaspoon
- poha or aval or flattened rice - 1 cup
- curd or yogurt - ¾ cup
- salt - to taste
- water - for grinding and soaking
- oil - for making dosa
- Wash and soak raw rice, urad dal, fenugreek seeds for 4 to 5 hours.
- Grind it to a smooth paste. Transfer it to a bowl.
- Into the same mixer jar, add poha and yogurt.
- Grind to a smooth paste. Add water if necessary.
- Mix the rice batter and poha mixture well.
- Cover and keep it aside for 8 hours to ferment.
- Heat a tawa or a griddle and grease it with oil.
- Pour a ladle full of batter onto the tawa. Drizzle oil around the edges and at the center.
- Cover with a lid and cook till the upper surface gets cooked well.
- Transfer the dosa to a serving plate.
- Serve poha dosa with chutney.