Atukula Dosa|Poha Dosa|Aval Dosa

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.

Course Appetizer, Breakfast, Snack

Cuisine Indian

Keyword Aval dosa, How to make dosa, How to use sour buttermilk, How to use sour curd, Poha dosa recipe, Rice flakes dosa, Soft dosa recipe, Sour buttermilk recipe, Sponge dosa recipe

Prep Time 8

Cook Time 2

Fermentation Time 3

Total Time 11 2

Servings

Calories

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

Incase you dont have buttermilk in hand, use ½ curd and mix it with ½ water. Make sure curd is sour.