Poha Dosa - Aval Dosa
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.
Servings: 4 people
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!
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.
Note: The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.
Calories: 146kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g