If you have tried and failed to get a soft and tender dosa texture, you are in for a treat today with the new Poha Dosa a.k.a "Avalakki Dosa" recipe. With detailed photos and video, I am excited to share the recipe for this south Indian breakfast delicacy.
Dosas have been a long-standing breakfast or brunch option in Indian cuisine. Pairing options for dosas are abundant with a variety of chutney recipes and sambar recipes to choose from.
Aval dosas are not uncommon either, but the traditional version involves adding curd to the batter and my variations today show the non-dairy version.
This vegan version is sure to become your top choice to make fluffy and tender dosas. The procedure for preparing the batter is very similar to that of a regular plain dosa and the difference lies in the ratio of poha to other grains. The lightness of aval makes them a lighter breakfast affair and a delightful experience.
How to ferment dosa batter
Getting down to the basics, the most important step in making the perfect dosa is preparing the batter and how well it is fermented. Fermenting is largely dependent on ambient temperatures and for that reason, it can be a challenge during cold winters or even in early spring.
As a workaround option, I use a conventional oven to ferment the batter. I found that this is one way to get consistent fermentation results. Just set the oven to preheat to 400F, but turn it off within 5 minutes. This creates the perfect stage for fermentation over the next 10 hours.
In a warm climate place, you could ferment the batter right on a countertop.
There is yet another way to ferment and that is using an Instant Pot using the 'Yogurt' setting. Just use a glass or steel lid to close the pot just enough to leave some room for airflow. Do not use the lid that comes with the Instant Pot, as it can cut off all air exchange.
Ferment the aval dosa batter for 9 to 10 hours. For this recipe, I had used the Instant Pot to ferment the batter.
The unique aspect of the Poha Dosa batter is that it does not rise as much as the plain dosa batter during the fermenting process. However, the dosa still turns out soft, fluffy, and tender.
This works very well if you prefer them soft and tender instead of thin and crispy.
How to make aval recipe
Unlike the conventional recipe for poha or aval dosa, I skipped the yogurt or curd part. I soaked the rice, aval, urad dal, and methi seeds in cold water for 5 hours before blending just the grains with just enough water.
Separate the grains from water and blend them to a smooth consistency, pouring water just as needed to get a flowy consistency. Check my video for reference.
The next step would be to ferment the batter that I had just elaborated on. With the fermented batter ready, the last step would be to spread them on a hot pan.
Grease a dosa pan or tawa with a few drops of oil. If using a non-stick pan, you do not need any oil. Heat the pan on a medium flame for about 2- 3 minutes(until it is hot) and pour a ladle full of batter in the center of the Tawa. Spread and swirl the batter quickly to cover the base of the pan.
Drizzle a teaspoon of oil and allow it to cook on medium-high heat with a cover on top. Cook until the top appears cooked. Poha Dosa is ready! Pair it with your favorite chutney or sambar!
Recipe FAQ's
This dosa is mainly made using Poha or aval because it gives a nice soft and fluffy texture to the dosa recipe. The addition of poha reduces the quantity of rice and urad dal in dosa recipes.
Poha or aval is also known as Flattened rice.
yes, you could skip the fenugreek. But adding to the dosa batter will help in the fermentation process.
Expert tips
- Use white rice like Sona Masoori and Idli rice for this recipe.
- I used thick poha, but you could also use the thin version of aval.
- Ferment the dosa batter for at least 8 hours.
- Use a cast iron griddle for making the dosa. It gives a nice texture and flavor to the dish.
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📖 Recipe
Poha Dosa Recipe (Soft and Easy)
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 cups idli rice or White rice
- 1 cup Thick Poha
- ¼ cup Split Black Gram/ Urad dal
- ½ teaspoon Methi seed - Fenugreek
- Salt to taste
Instructions
Direction to prepare and ferment batter:
- Soak the rice, poha, urad dal, and methi seeds in water for 5 hours.
- Wash them well with at least one more batch of freshwater.
- Separate the grains from water and blend them to a smooth consistency, pouring water just as needed to get a flowy consistency. Check my video for reference.
- Transfer this to the inner pot in your Instant Pot, press the "Yogurt" setting, and let it sit for about 9 hours.
- At the end of the timer, gently stir the fermented batter once and add water to thin it down (if necessary) just a little to bring it to a pouring consistency.
- Add salt to taste. The Dosa batter is ready.
Directions to prepare Dosa:
- Grease a dosa pan or tawa with a few drops of oil. If using a non-stick pan, you do not need any oil.
- Heat the pan on a medium flame for about 2-4 minutes and pour a ladle full of batter on the center of the Tawa and swirl and spread it around, quickly to cover the base of the pan.
- Drizzle oil and allow to cook on medium-high heat with a cover on top.
- Cook until the top appears cooked and sides turn golden.
- Cook on both sides if you desire.
- Repeat the procedure with the remaining batter.
- Poha Dosa is now ready to be served hot paired with coconut chutney or Onion Sambar. Good luck!
Video
Notes
- Use white rice like Sona Masoori and Idli rice for this recipe.
- I used thick poha, but you could also use the thin version of aval.
- Ferment the dosa batter for at least 8 hours.
- Use a cast iron griddle for making the dosa. It gives a nice texture and flavor to the dish
- If you like thick, soft, and tender dosa, gently swirl the batter as you spread them on the pan and let it cook with a cover on for a longer duration.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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Radhe says
Can we use thin poha instead of thick?
Uma Raghupathi says
Yes
Jagruti's Cooking Odyssey says
Never knew there was a poha dosa too,right up my ally as I LOVEEEE dosa and this sounds good!
Uma Raghupathi says
I hope you will try this recipe. Thank you Jagruti.
Sasmita says
I can feel the crispness of the dosa due to poha in it. It looks so tempting. As dosa is my fav south indian food so will make it definitely.
Lathiya says
I use a handful of poha while making idli dosa batter but your version sounds interesting. I loved how crispy that dosa came out.
Sapana says
I once made this dosa and now it is a fortnight affair. Aval makes the dosa really crispy and delicious.
Padma Veeranki says
One of my favourite dosas... love that crispy top and fluffy texture. I never add yoghurt to the batter!! Love the beautiful colour!!
Mayuri Patel says
Lovely light golden and crispy poha.dosa. I had no idea that yogurt was added to the dosa batter as I don't add it. For much softer dosa love you suggestion of adding poha.
Sandhya Ramakrishnan says
I am all about trying different kinds of dosa and this is one of my favorite. Love the addition of aval as it gives a texture to the dosa. Love the beautiful color.
Uma Raghupathi says
Thank you Sandhya!
motionsandemotions says
How beautifully you have explained each step with picture... I absolutely love the final outcome...I have some thick poha and I can plan to utilize it now...
Uma Raghupathi says
Thank you! Hope you will enjoy it
Vandana says
This crisp dosa looks so tempting. Dosa is one of my favorite things to eat. Your recipe sounds so interesting will definitely try it.
Lata Lala says
Poha dosa looks crisp golden on top with soft texture inside. This one is worth trying as I have never used poha in making dosa.
Pavani says
What a delicious looking poha dosa - love that crispy top and fluffy texture. Thanks for this vegan recipe without dairy - my poha dosa recipe is made with buttermilk and I was looking for a recipe with it. Will definitely try your version next.
Seema Sriram says
The golden colour of the dosa is so tempting. I will love this with some coconut chutney and have it all day long for sure