Poha Dosa or Aval Dosa is a soft and spongy Dosa Recipe of
South India which serves as an ideal breakfast or Dinner Recipe. This dosa
looks the same as Set dosa or sponge dosa it is a perfect lunchbox recipe
because it remains soft and spongy for many hours. Here the batter is ground with poha soaked in curd and then added to the dosa batter.
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| Aval Dosa |
Check the link to view Traditional Chutney recipes
Ingredients needed to make Aval dosa
Dosa rice / sona masuri rice – 2 cup
Urad dal – 1/2 cup
Fenugreek seeds – ½ tsp.
Aval /poha / beaten rice / flattened rice / avalakki – 2 cup
Curd – 1 cup
Water as required to soak and blend
salt to taste
oil for roasting
Method for making Aval dosa or Poha dosa
1 Firstly, wash the ingredients in water and then in
a large bowl soak rice, urad dal and methi seeds in water for 5 to 6 hours.
2 Drain off the water and grind them to a smooth
batter using wet grinder adding water as and when required.
3 Transfer the ground batter to a large bowl.
4 Next grind the Poha and curd together in the
grinder to a smooth paste by adding water as per the requirements.
5 Transfer this to the rice dal mixture and mix
everything together with the salt as needed. Always use your hands to mix so
that it may ferment soon.
6 Cover and ferment the batter in a warm place for
8- 12 hours if it is a summer time then 6 to 8 hours is enough for
fermentation.
For making Poha Dosa
1 Heat the dosa pane and pour a ladleful of the
batter on it and spread it very gently.
2 Add a tsp. of Oil or ghee and cover the dosa
with a lid and wait till it is cooked it may take just a minute to cook.
3 When you open the lid you can see small holes in
the dosa you can remove them and serve or you can also flip to the other side.
Sponge Aval Dosa is ready to be served with coconut chutney and sambar.
Mixed Vegetable Kurma
You may also serve Aval Dosa with the below Side dish Recipes
Mixed Vegetable Kurma
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