Poha Dosa | Atukula Dosa
User Reviews
4.8
Poha Dosa | Atukula Dosa
Description
To prepare Poha Dosa, idli rice, thick poha, and urad dal are rinsed and soaked in a blend of fresh curd mixed with water, creating a buttermilk-like soaking liquid. After soaking for 2 to 3 hours, the ingredients are ground into a smooth batter using the reserved liquid. Baking soda and salt are added before fermenting the batter for 4 to 5 hours to develop flavor and lightness.
The fermented batter is then spread thinly on a hot griddle or tava to form crepes. These dosas cook until golden and crisp on the edges, while retaining a tender center. Neutral oil is used to prevent sticking and achieve a slightly crisp surface.
Poha Dosa makes a flavorful alternative to regular dosas with its subtle sourness and delicate texture. It can be served with chutney or sambar for a complete meal.
Ingredients
- 1 cup idli rice or parboiled rice or regular rice like sona masuri rice, parmal rice - 200 grams
- ½ cup poha flattened rice or parched rice) - 50 grams, thick
- 2 tablespoons urad dal (husked black gram)
- ½ cup curd
- 1 cup water for mixing with curd
- ¼ teaspoon baking soda
- 1 teaspoon salt or add as per taste
- neutral cooking oil as required, generic cooking oil
Instructions
Making aval dosa batter
- In a bowl, take fresh curd (dahi or yogurt) and water. Mix very well with a wired whisk to make buttermilk. Don't use sour curd.
- In an another bowl, take idli rice or parboiled rice or regular rice like sona masuri rice, parmal rice. Also add thick poha (flattened rice) and urad dal (husked black gram).
- Rinse the rice, poha and urad dal a couple of times with water. Then drain all the water.
- Now pour the prepared buttermilk (curd+water mixture) in the rinsed rice, poha and urad dal.
- Gently stir the mixture.
- Soak the rice, poha and urad dal in the buttermilk mixture for 2 to 3 hours.
- Drain and reserve the soaking liquid. Add the soaked rice, urad dal and poha in the blender jar.
- Grind or blend to a smooth batter using all of the reserved liquid.
- Remove the batter in a bowl and add baking soda and salt. Mix well.
- Ferment the batter for 4 to 5 hours or as required.
Cooking poha dosa
- Heat a tava or griddle or a cast iron pan. Brush the pan with some oil.
- Take a ladle of batter. Spread in a circular motion with the back of a spoon. Make a slightly thick dosa.
- Drizzle oil around the edges and on top of the dosa. Cover the dosa with a lid.
- Cook poha dosa for 1 to 2 minutes or till the base is cooked and crisp and the top is soft and spongy.
- Flip the dosa and you can cook the other side if you want.
- Similarly, make the rest of the avalakki dosa with the batter.
- Serve poha dosa hot with coconut chutney or sambar.
- Any leftover batter can be refrigerated for 1 day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Poha Dosa
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Calories | 111kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 1mg | 0% |
| Sodium | 192mg | 8% |
| Potassium | 36mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 9IU | 0% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 1mg | 1% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 1µg | |
| Calcium | 18mg | 2% |
| Vitamin B9 (Folate) | 2µg | |
| Iron | 1mg | 6% |
| Magnesium | 6mg | 2% |
| Phosphorus | 31mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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