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Poha Dosa Recipe

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About

It is basically a simple and easy soft dosa recipe prepared with beaten rice, semolina, and yogurt. In other words, poha dosa or aval dosa is a quick and cheat version of the traditional set dosa recipe which is mainly prepared using rice and urad dal. Moreover, it does not require the 8 hours plus fermentation process as it is prepared as an instant breakfast. Due to the addition of sour curd and baking soda, the dosa gets a unique soft and porous texture. In addition, the preparation or spreading of dosa on a pan is much easier compared to any dosa. Typically, once the dosa batter is poured on top of dosa pan, it is spread using a circular motion. This can be a tricky process, especially for beginners. However, the avalakki dosa batter is thin in consistency and hence spreads itself without the hassle of spreading. Also, it can be cooked with just steam and no use of oil to roast it. Therefore, it can also be termed as one of the healthy and tasty dosa recipes.

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Step-by-step

1
firstly, in a bowl take 1 cup poha, 1 cup rava, 1 cup curd and ½ tsp salt.
2
mix well making sure everything is well combined.
3
cover and rest for 20 minutes.
4
after 20 minutes, the rava has soaked well, transfer into the mixer jar.
5
add 1 cup water and grind to smooth batter.
6
transfer the batter to a large bowl.
7
add ½ tsp baking powder and mix well.

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Video

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FAQ

Poha dosa or also known as aval dosa is a popular instant breakfast recipe made with beaten rice, rava, and curd. It carries the same texture as a traditional set dosa recipe and is hence also termed an alternative or instant set dosa recipe.
There are 2 main differences to the traditional recipe. Firstly, the set of ingredients used is different from the traditional rice and urad dal-based dosa. Secondly, poha dosa is an instant dosa version without soaking, grounding, and fermentation.
Yes it is certainly an instant healthy breakfast meal. It does not need any oil to roast with an abundant source of carbohydrates in each bite.
It is typically served with spicy coconut chutney and sambar, but can also be served with other curries. Particularly, you can serve it with kurma, tomato curry and sweet jaggery, and coconut chutney.
Yes poha dosa recipe is typically made without the fermentation process. To hasten the cooking process, you may either add baking soda or eno fruit salt. You may also add yeast for the ideal fermented texture of the dosa. Alternatively, you may skip these and follow the fermentation process.
Yes poha dosa can be made without curd if you are dairy allergic. You may add lemon juice for the same purpose as the sour taste reacts with baking soda to hasten the fermentation process. You may also use buttermilk but it is not a vegan option.
Yes you may store the dosa batter in the refrigerator for 1-3 days. However, the baking soda’s effectiveness may deplete and hence it is better to add baking soda just before preparing it. Also, once it is rested, it may thicken and hence you may need to add water to bring it to the proper consistency.
Well, you can make aval dosa crispy. You may need to double the rava quantity and also add rice flour to make it crisp. Yet soft and spongy is the best way avalakki dosa is served.
Yes you do not need any amount of oil to prepare the dosa. However, adding it while roasting may help to get a crisp texture. Also, if you are using cast iron you may need to add oil while roasting so that it does not stick to the bottom.

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Notes

  • Firstly, make sure to soak the rava and poha well. else the dosa will not be soft.
  • Also, adding curd gives a nice sourness to the dosa.
  • Additionally, you can cook both sides and spread some ghee over it.
  • Finally, poha dosa recipe tastes great with spicy chutney or sweet coconut chutney.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/poha-dosa-recipe-soft-sponge-aval-dosa/