Poha Dosa - Aval Dosa - Atukula Dosa Recipe

I have heard about Andhra’s atukula dosa (Atukula Attu in Telugu,Avalakki Dosa in Kannada, Poha Dosa in Hindi, Aval Dosa in Tamil, Flattened rice in English) but I haven’t tried at home. For the first time, I tried this soft and spongy poha dosa yesterday for my in-laws as both of them have tooth problem. It came out super soft and everyone loved it at home with tomato chutney as side dish. This dosa batter is made without urad dal and the best part is that the batter doesn’t need over night fermentation. It can be made instantly after grinding. This dosa is sure a welcome change from the aval upma. I followed the recipe from Sailu’s blog but I altered the quantity of ingredients and made it without adding cooking soda. This recipe works great for this summer season.Do try it for your breakfast or dinner. You will love it and make it very often. Lets see how to make Andhra special South Indian Aval dosa.
Check out my other variants of this dosa
Puffed rice dosa
Sponge Dosa
Set dosa
Also check out my 42 chutney recipes collection and choose any tomato chutney as a side dish for this dosa.

Poha dosa/Atukula dosa/Aval dosa recipe

Easy, spongy, no ferment Poha dosa batter recipe - Andhra style atukula dosa

Cuisine: South Indian

Category: Breakfast

Serves: 25nos

Prep time: 3Hours

Cook time: 10 Minutes

Total time: 3Hours 10Minutes

INGREDIENTS

1 cup = 250ml Idli Rice - 2 cups Thick Poha/Aval - 1 cup Methi seeds - 1/2 tsp Butter milk - 4.5 cups ( use 1 cup sour curd) Salt - as needed Cooking soda – 1/4 tsp ( optional, I din’t add)

METHOD

Wash the Poha and rice together for 3 times. Whisk 1 cup of sour curd adding 4 cups of water. Soak the rice+poha in buttermilk for 3-4 hours. Add 1/2 cup of more water if Poha absorbs all the buttermilk.( I soaked the rice & aval at 9am in the morning, ground the batter at 1pm in the afternoon and made dosa at 7 pm) Grind the rice and poha using the soaked buttermilk. Add little water only if necessary during grinding. Add the required salt and make a smooth batter. Make sure you grind the batter thick because the batter will become watery when you make the dosa. Cover the batter and keep it aside for 5-7 hours. If you wish, you can make the dosa immediately adding 1/4 tsp of cooking soda.Else make the dosa after few hours without adding soda. If you rest the batter, it will become sour and rise a bit. Check the image below. Heat a dosa pan and pour a ladleful of batter. Make it thick like uthappam.Drizzle little oil around the dosa and cover the dosa pan with a lid. Cook in medium flame till the top of dosa cooks well with small holes here and there. No need to flip the dosa. Remove the dosa in a plate and enjoy with tomato chutney. I feel It tastes the best with tomato chutney more than coconut chutney.Its your choice finally. Enjoy this soft dosa for breakfast & dinner NOTE : If you want to make this dosa for breakfast, soak the rice+aval in buttermilk overnight. The next morning, grind the batter. Add cooking soda,mix well and make dosa immediately.

Note

Batter will become sour quickly as it is Summer now.During winter season, its better to soak the rice+aval in sour buttermilk overnight and then grind the batter. It helps to get soft dosa with mild sour taste. Adding cooking soda is optional. If the batter tastes and smells sour, you don’t have to add cooking soda.But holes will be less.But If you want to see more holes in the dosa, you can add soda. This dosa batter can be stored in refrigerator and use it later.But softness will be slightly reduced.

Enjoy this soft, spongy dosa for your breakfast or dinner with tomato chutney. Tastes awesome !!

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