Poha Dosa Recipe (Aval Dosa)

Poha dosa is amazingly soft, spongy, porous crepes or pancakes made with flattened rice, idli rice, curd, and urad dal batter. Poha is flattened rice and dosa are crepes.

Dosas are one of the most popular South Indian breakfasts. Dosas are usually made of fermented rice and lentil batter and a few varieties of Dosa can be prepared instantly. The Aval/ Poha Dosa Recipe is perfect for a busy weekday breakfast or dinner option made from flattened rice.

This recipe is healthy and wholesome, and the best part is, being a confluence of all the most nutritious cereals, it is enriched with essential nutrients. You can even include this as a weight management diet.

These avalakki dosa remain soft even after some hours. Thus making them excellent for a tiffin box snack. You can also pack for lunch or for short journeys. Serve them with Coconut Chutney or Sambar for a comforting breakfast or lunch.

Ingredients for Poha Dosa

• 1 cup Poha (Flattened rice)
• ¼ cup urad dal
• 1 cup idli rice
• ¾ cup curd/yogurt (fresh thick curd)
• Water, as required
• 1 teaspoon salt or add as per taste
• Oil for cooking

Instructions For poha Dosa

Dosa Batter

1. Rinse the rice, poha, and urad dal a couple of times with water. Then drain all the water.
2. Now, in a large bowl soak 1 cup of rice, and ¼ cup of urad dal for 5 hours.
3. Once the rice and urad dal are soaked well, grind the rice adding little water
4. Pour this batter into a large bowl.
5. now in the same blender add 1 cup thin poha and ¾ cup curd.
6. Grind or blend to a smooth batter using water.
7. transfer to the same bowl and add salt. Mix well (step 4).
8. Ferment the batter for 4 to 5 hours or as required.

Cooking Poha Dosa

1. Take a non-stick pan and heat the pan on medium flame. Do not make the pan too hot otherwise the batter will not stick to the pan.
2. Brush the pan with some oil. pour a ladleful of batter in the center and spread it into either a thick pancake or a thin crepe.
3. Spread in a circular motion with the back of a spoon. Make a slightly thick dosa.
4. Drizzle oil around the edges and on top of the dosa.
5. then cover the dosa for a minute and cook till the top of the dosa is cooked completely in presence of steam.
6. After the Dosa turns crispy and turns dry on the upside, transfer it to a plate and roast the next Dosa.
7. Instant poha oats dosa is ready to serve.
8. Serve hot with Coconut/Nariyal Chutney.
9. Any leftover batter can be refrigerated for 1 day

Tips and Variations

• Don’t use sour curd as the batter will become very sour by the time it is fermented.
• alternatively, add a pinch of baking soda if you want to skip the fermentation process.
• also, adding urad dal helps in the fermentation process.
• furthermore, do not pour the dosa thin as they are very soft and won’t have any strength.
• The recipe can be scaled to make a bigger batch of aval dosa.

Nutrition

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