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
The ingredients
- 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 ¼th 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
Equipment
- Indian style mixie or any heavy blender
- Pan for making Dosa
Ingredients
- 2 cups raw rice idly/dosa rice can also be used
- 1 cup rice flakes poha/aval/attukulu
- 1 tablespoon urad dal/black gram, i have used split and skinned
- 2 cups sour buttermilk see notes
- 2 cups water
- ¼ teaspoon baking soda
- 1 teaspoon salt or to taste
- oil for making the dosa
Instructions
- 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.
Notes
Disclaimer
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.
If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan
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I served these super soft sponge dosa’s with raw plantain chutney. You can also serve it with sambar and idly milagai podi.
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Unknown
Wow wonderful choice Priya four Indian states interesting. Atukula dosa look so soft and the chutney combination makes it more tempting..
Gayathri Kumar
Dosas looks so spongy Priya. Looking forward to all the breakfast combos..
vaishali sabnani
Lovely dosas , bookmarking right away . We are a dosa loving family so this week will be a treat .
Now i am curious to know the rest of the states.
Srivalli
That's an awesome theme Priya..and starting with Andhra sounds fantastic…btw link your chutney here..:)
Priya Suresh
Thats a fabulous combo Priya, now i want to know wat is your next under Andhra cuisine. Loved your choice of cooking from 4 different regions. Keep on going gal.
Kalyani
Idhu Mphil brain illame enna ? 4 states and 1 sub theme excusively per week !! Great start , have made this atukulu dosa so many times n we love the spongy texture , checking out d pachadi now :))
Amara’s cooking
Good choice of 4 different states Priya. Dosas looks so soft and spongy. Pachhadi is just mouth watering:)
The Pumpkin Farm
good to know you are doing 4 different cuisines as well…u do everything well so does not matter , this combo is beautiful start
Padmajha
You made 2 dishes with A!Wow girl!!Love the dosa and must check out the chutney recipe next..
MySpicyKitchen
I really looking forward to your breakfast recipes and am loving your sub theme. I don't cook breakfast everyday and I always have a hard time coming up with breakfast ideas when I have guests. Curious to know what all dosas you have lined up for us for week 1.
Sandhya Ramakrishnan
The dosa looks perfect and so delicious. I am going to be making this soon. Cannot wait to see the rest of your series.
Pavani
I love these soft & fluffy poha dosas, though I don't make these often. Looking forward to your recipes from 4 states this month Priya.
cookingwithsapana
Such a wonderful combo Priya.The dosa looks so soft and delicious with that pachadi.
Suma Gandlur
These dosas are a favorite at my place too and that chutney sounds interesting. Looking forward to your Andhra dishes.
Srividhya
Love the poha dosa. Soft and spongy 🙂 All the best and looking forward to your other recipes.
Unknown
Nice soft looking, spongy dosas. I always love dosas made with poha… Looking forward to your regional cuisines..
Smruti Ashar
Priya these dosas look so spongy and tempting. Amazing recipe!!
Harini R
An awesome start to the series Priya. Love Atukula dosa. The pachadi sounds yumm too.
Nalini's Kitchen
Nice choice and interesting sub themes,looking forward to the breakfast recipes..Dosa looks so spongy and finger licking Chutney.
Saraswathi Ganeshan
Love this spongy soft dosai..Absolutely delicious..
Chef Mireille
you are too humble – giving yourself challenging sub themes – regardless this looks like a great way to start the day
rajani
Dosa week looks delightful :-). Nice way to start the day off with!
veena
Priya idhu super. Bookmarked for the dosa lovers at home:)