Poha Dosa / Aval dosa is a delicious breakfast dish in south India served with sambar or chutney. Poha dosa (Aval dosa) is made with urad dal, raw rice, methi seeds and thin poha (flattened rice). Poha dosa (soft Aval dosa) recipe is explained with step by step method and photos.
The following ingredients are needed to prepare Poha Dosa (Aval Dosa).
Ingredients:-
Whole white Urad dal. -1/2 cup
Raw Rice. - 2cup
Thin Poha /Aval / Flattened Rice.-1cup
Methi seeds (Fenugreek seeds). -1tsp
Salt. - to taste
Instructions:-
1). Wash and Soak Urad dal and Methi seeds together in 1cup of water for 4 hours.
2). Wash and soak Raw Rice in 2 cup of water for 5 hours.
3). Wash thin Poha (Flattened rice) in water just before grinding.Drain water completely and keep aside the washed Poha.
4). Add soaked Urad dal and Methi seeds in a mixer grinder and grind together to a smooth and thick batter adding required soaked water little by little. Transfer the ground Urad dal Methi batter mixture to a large vessel.
5). Drain the soaked water and add the soaked Raw Rice, and washed thin Poha into the mixer grinder and grind together to a smooth but little coarse batter adding very little water. (You can grind the Rice Poha batter in 2 batches). Transfer the Rice Poha batter mixture to the same large vessel.
6). Mix together both the batter mixture in the large vessel using your hands for 3 minutes. Close the vessel and keep aside to ferment the dosa batter for 8 to 12 hours.
The following ingredients are needed to prepare Poha Dosa (Aval Dosa).
Ingredients:-
Whole white Urad dal. -1/2 cup
Raw Rice. - 2cup
Thin Poha /Aval / Flattened Rice.-1cup
Methi seeds (Fenugreek seeds). -1tsp
Salt. - to taste
Instructions:-
1). Wash and Soak Urad dal and Methi seeds together in 1cup of water for 4 hours.
2). Wash and soak Raw Rice in 2 cup of water for 5 hours.
3). Wash thin Poha (Flattened rice) in water just before grinding.Drain water completely and keep aside the washed Poha.
4). Add soaked Urad dal and Methi seeds in a mixer grinder and grind together to a smooth and thick batter adding required soaked water little by little. Transfer the ground Urad dal Methi batter mixture to a large vessel.
5). Drain the soaked water and add the soaked Raw Rice, and washed thin Poha into the mixer grinder and grind together to a smooth but little coarse batter adding very little water. (You can grind the Rice Poha batter in 2 batches). Transfer the Rice Poha batter mixture to the same large vessel.
6). Mix together both the batter mixture in the large vessel using your hands for 3 minutes. Close the vessel and keep aside to ferment the dosa batter for 8 to 12 hours.
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| Ground Poha Dosa batter. |
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| Fermented Poha Dosa batter. |
Method:-
1). Mix the fermented Poha dosa batter using a ladle. Add required Salt into the dosa batter and mix again for 2 minutes.
2). Heat a non stick dosa tawa on medium flame and spread little oil on the tawa.
3). Take a ladle of Poha dosa batter. Pour the dosa batter on the dosa tawa.
4). Spread the batter on the dosa tawa with the back of the ladle and make slightly thick and round dosa and cook on medium flame.
5). Apply little oil around the edges and above the dosa using a oil brush.
6). When one side of the dosa is cooked well flip the dosa to cook the other side.
7). Transfer the cooked Poha dosa /Aval dosa from dosa tawa to a serving plate using a flat spatula.
8). Make slightly thick and soft Poha dosa /Aval dosa with the remaining Poha dosa batter. (You can keep the remaining Poha dosa batter in the refrigerator for further use).
A tasty, soft and spongy Poha dosa (Soft Aval Dosa) is ready to serve with sambar or chutney.
A tasty, soft and spongy Poha dosa (Soft Aval Dosa) is ready to serve with sambar or chutney.
POHA DOSA (SOFT AVAL DOSA) RECIPE
The following ingredients are needed to prepare Poha Dosa (Soft Aval Dosa).
Ingredients:-
Whole white Urad dal. -1/2 cup
Raw Rice. - 2cup
Thin Poha / Aval /Flattened Rice.-1cup
Methi seeds (Fenugreek seeds). -1tsp
Salt. - to taste
Instructions:-
1). Wash and Soak Urad dal and Methi seeds together in 1cup of water for 4 hours.
2). Wash and soak Raw Rice in 2 cup of water for 5 hours.
3). Wash thin Poha /Aval in water just before grinding.Drain water completely and keep aside the washed Poha.
4). Add soaked Urad dal and Methi seeds in a mixer grinder and grind together to a smooth and thick batter adding required soaked water little by little. Transfer the ground Urad dal Methi batter mixture to a large vessel.
5). Drain the soaked water and add the soaked Raw Rice, and washed thin Poha into the mixer grinder and grind together to a smooth but little coarse batter adding very little water. (You can grind the Rice Poha batter mixture in 2 batches). Transfer the Rice Poha batter mixture to the same large vessel.
6). Mix together both the batter mixture in the large vessel using your hands for 3 minutes. Close the vessel and keep aside to ferment the dosa batter for 8 to 12 hours.
Method:-
1). Mix the fermented Poha dosa batter using a ladle. Add required Salt into the batter and mix again for 2 minutes.
2). Heat a non stick dosa tawa on medium flame and spread little oil on the tawa.
3). Take a ladle of Poha dosa batter. Pour the dosa batter on the dosa tawa.
4). Spread the dosa batter on the tawa with the back of the ladle and make slightly thick and round dosa and cook on medium flame.
5). Apply little oil around the edges and above the dosa using a oil brush.
6). When one side of the dosa is cooked well flip the dosa to cook the other side.
7). Transfer the cooked Poha dosa /Aval dosa to a serving plate using a flat spatula.
8). Make slightly thick and soft Poha dosa with the remaining Poha dosa batter. (You can keep the remaining Poha dosa batter in the refrigerator for further use).
A tasty, soft and spongy Poha dosa (Soft Aval dosa) is ready to serve with sambar or chutney.
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