Poha or aval dosa, a south- indian pancake made from rice and rice flakes. These dosa’s, also called sponge dosa, have super soft texture.
Poha dosa, made with rice and rice flakes, soaked in buttermilk with little urad dal/black gram. Poha or aval, called atukula or attukulu in Telegu language. These soft and sponge dosa is an Andhra Speciality.
Aval dosa, a perfect breakfast recipe, you can soak the ingredients overnight, grind it first thing in the morning. These dosas, unlike the usual idly/dosa batter, need very little fermentation time.
As the ingredients are soaked in buttermilk and a little amount of baking soda is also added, which aids in quick fermentation.
The normal idly/dosa batter requires a good 8-10 hours for fermenting. These spongy aval dosas requires only 2-3 hours. Not to forget that super soft texture of the dosas.
This poha or aval dosa can be served with a variety of chutney, i would personally prefer a spicy chutney like this Ginger chutney
- Rice, i have used raw rice in the recipe, you can also use your usual idly/dosa rice.
- Poha, also called rice flakes/atukula/attukulu is another main ingredient in the recipe. I have used white rice flakes, you can also use brown, but it might change the color of the dosa little bit.
- Urad dal, unlike the regular idly/dosa recipe where we need more 1/4th quantity of dal to that of the rice, here we require very little urad dal. I have again used skinned black gram, if you use dal with skin, it might change the color of the dosa.
- Buttermilk, the main liquid used to soak the ingredients. you can directly use buttermilk if you have, sour the better. Incase of non-availability, mix half curd and half water and mix it well and use. Again make sure the curd is sour.
- Baking Soda, We add a pinch of baking soda to the batter, to aid in quick fermentation and it gives the dosa the beautiful porous texture.
Atukula Dosa|Poha Dosa|Aval Dosa
- Indian style mixie or any heavy blender
- Pan for making Dosa
- 2 cups raw rice idly/dosa rice can also be used
- 1 cup rice flakes poha/aval/attukulu
- 1 tbsp urad dal/black gram, i have used split and skinned
- 2 cups sour buttermilk see notes
- 2 cups water
- ¼ tsp baking soda
- 1 tsp salt or to taste
- oil for making the dosa
- Wash rice, rice flakes and dal with water. Drain and soak together in buttermilk for 4-5 hours.
- After the soaking time, drain and reserve the soaking liquid. Grind the contents to a smooth batter, adding the reserved liquid.
- If you have soaked for a longer time, you will not have enough liquid, that case use water to grind the batter. It should be of dosa batter consistency, thick, pour-able. Do not dilute by adding more water.
- To this batter, add baking soda and set aside to ferment for 3-4 hours. After the said time, you can make the dosa or refrigerate it for later use.
To make the dosa
- Heat a tava, pour a ladle of batter in the center, using the back of the ladle, spread the batter a little to form a circle. Do not spread too thin,
- Dot the edges with gingely oil, cover and cook for a minute or two. Normally the dosa is cooked only one side. But then i flipped and cooked the other side for 2 seconds.
- Transfer the dosa on to a serving plate. Serve hot with chutney, i served it along Aratikaya pachadi/Raw plantain chutney.