Beaten rice/Aval dosa is easy to prepare, very soft and spongy and tastes great with any spicy chutney, sambar or any spicy gravy. It can be had for breakfast or for dinner. I have not added baking powder or cooking soda as the urad dal and fenugreek seed gives softness to the dosas. Today we will learn how to make poha dosa/atukula dosa/set dosai following this easy recipe with step wise pictures.
Aval Dosai-Poha Dosa
Prep Time : 15 mins (excluding soaking time)
Cook Time : 5 mins (less than 5 mins per dosa)
Yieldss: 8 dosas
Recipe Category: Breakfast-Dinner-Aval
Recipe Cuisine: South Indian
Author:Padhu Sankar
Yieldss: 8 dosas
Recipe Category: Breakfast-Dinner-Aval
Recipe Cuisine: South Indian
Author:Padhu Sankar
Ingredients needed
Rice -1 cup (any rice variety)
Flattened rice/Aval/poha – 1/2 cup
Urad dal – 3 tbsp
Fenugreek seeds – 1/2 tsp
Buttermilk – 1/2 cup (preferably sour)
Salt as needed
Oil for making dosas
Preparations
Wash and soak rice, urad dal and fenugreek seeds together in enough water for 5-6 hours.
Soak beaten rice/aval in buttermilk for 1 hour. Add enough buttermilk to soak/cover the aval. (dilute that 1/2 cup buttermilk with more water if required).
Grind rice, urad dal and fenugreek seeds together to a smooth paste adding water little at a time.
After 1 hour, the aval/poha would have absorbed the buttermilk. Grind aval with a little water to a smooth paste.
Mix both the ground aval and the ground rice mixture. Add needed salt and mix well preferably with your hands.The batter should neither be thick nor too thin.
Leave it to ferment overnight or for 7-8 hours.
Next day or after 8 hours, mix the batter well. If it is too thick, you may add a little water and mix well.
Method
Grease and heat a tawa and pour a ladle of batter in the center of the tawa. The batter will spread itself. You do not have to spread it.
Drizzle a tsp of oil around the dosa. Cook covered on low heat.
Once almost cooked, flip it over it other to the other side. Cook for another few seconds and remove from tawa.
Repeat the same process for the rest of the batter. Avoid stacking the dosa one on top of another when hot to prevent sticking.
Serve hot aval dosa with sambar or chutney or any spicy gravy of your choice.
Note – The aval dosa will be soft and spongy, only if it is well fermented. Fermentation time will depend on climatic conditions. If you are living in a cold place, it may take more than 8 hours for the batter to ferment.
Storage – You can refrigerate the fermented batter or leftover batter but use it within 2 days.
You will love my Kal dosa or sponge dosa recipe.
Refer more than 40 Dosa Varieties and 15 Delicious Chutney Varieties
Refer more than 40 Dosa Varieties and 15 Delicious Chutney Varieties
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View Comments (17)
Looks delicious with awesome chutneys !
Hi Padhu, I follow your blog and recipes. I am writing not about this recipe..though its tempting. But about chilli powder for making seedais for Krishna Janmashtami. I dont' want to buy chilly powder from store. Its too spicy. We are mostly a bland cuisine household. I wanted to know whether for the chilli powder for seedais, can i just ground some dried red chillies (vatral milagai) and use it instead? I posted this comment on this recipe because it was your most recent recipe and I thought you would see it quickly. I was planning to make the seedais today or tomorrow. Hence a quick reply will help. Warm Regards, Anita
Use homemade chilli powder or skip it totally.
Loved this recipe,never tried aval dosa. Thanks
Can we make idlis with this proportion?
No, you cannot.
can we use regular water to soak the aval instead of buttermilk .
Yes, you can.
Dear Padhu
I religiously and regularly take help your posts
This Aval dosai while making dosa it did not come properly
Ie I could not take it to other side
It became sticky
Any reason
It comes very well. No idea where you went wrong. Try changing urad dal,as it happens, if the urad dal is old stock.
Hi padhu,
Can we make the same dosa with red poha ?
Thanks
Yes
Is the cup measure you use 160 ml or 250 ml? Bcause the urad dal is in Tbsp and it cld make a difference
I use standard measuring cups and spoons
https://www.padhuskitchen.com/2012/03/my-measuring-cups-and-measuring-spoon.html
Can we use red poha instead of white
Yes, you can use any poha.
Any vegan alternative for buttermilk Padhu??