Name: POHA DOSA / ATUKULA DOSA / AVAL DOSA recipe by Shobha Keshwani at BetterButter
Prep time: 300 min
Cook time: 20 min
Total time: 320 min
Yield: 6
Ingredients: Raw rice .... 1 cup; Urad dal .... 1/2 cup; Poha ........... 3/4 cup; Yogurt ....... 2 tbsps; Salt .......... to taste; Oil or ghee ... to make dosas; Baking soda .. 1 pinch (optional) use only if the batter is not fermented properly.

ABOUT POHA DOSA / ATUKULA DOSA / AVAL DOSA RECIPE

Today I have prepared the Poha Dosa. Flattened rice or poha is soaked and added while grinding the batter. This dosa is porous in texture and is slightly thicker than the normal one and hence it is nicknamed as Sponge Dosa This goes well with non veg curries, kurma or it can also be served with the usual chutney and sambar.

Ingredients Serving: 6

Raw rice .... 1 cup
Urad dal .... 1/2 cup
Poha ........... 3/4 cup
Yogurt ....... 2 tbsps
Salt .......... to taste
Oil or ghee ... to make dosas
Baking soda .. 1 pinch (optional) use only if the batter is not fermented properly.

Instructions

Soak the Rice, urad dal for 4-5 hours.
Run the poha under water in a strainer and set them aside. They will puff up in a few minutes. You can sprinkle some water again to keep them moist.
Grind these into a smooth batter adding salt, yogurt and water as needed.
Allow the batter to ferment for 6-7 hours. In winters keep it overnight. If it has not fermented well add a pinch of baking soda.
Heat a dosa griddle and pour the batter with a ladle.Spread it into a thicker dosa like uttappam, Place a lid over it.
The steam will make the dosa spongy and porous. Uncover and spoon a little ghee or oil.
You may roast only one side or both as you prefer. Serve with Sambar / Chutney / Kurma

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