Poha Dosa Recipe: A Delicious Twist on Traditional Dosa

Poha dosa, also known as Aval dosa, is a delightful variation of the traditional South Indian dosa. Made with flattened rice (poha) and a blend of rice and urad dal, this dosa is not only easy to prepare but also incredibly tasty. Here’s how you can make this scrumptious dish at home.

Ingredients

For the Dosa Batter:

• 1 cup Poha (flattened rice)
• 1 cup Raw rice
• ½ cup Urad dal (split black gram)
• ¼ cup Fenugreek seeds
• Salt to taste

For Cooking the Dosas:

• Ghee or oil for cooking

Instructions

1. Preparation of Batter:

1. Soak the Ingredients:
   • Wash and soak the raw rice, urad dal, and fenugreek seeds together in enough water for at least 4-5 hours.
   • Wash and soak the poha separately for 15-20 minutes before grinding.
2. Grinding the Batter:
   • Drain the soaked ingredients.
   • In a mixer grinder, grind the soaked rice, urad dal, fenugreek seeds, and poha together with a little water to form a smooth batter.
   • The batter should have a consistency similar to that of regular dosa batter, not too thick or too runny.
3. Fermentation:
   • Transfer the batter to a large bowl. Add salt and mix well.
   • Cover the bowl and let the batter ferment in a warm place for 8-10 hours or overnight.
   • After fermentation, the batter should have risen and become airy.

2. Making the Poha Dosas:

1. Prepare the Pan:
   • Heat a non-stick tawa (griddle) or a cast-iron skillet over medium heat.
   • Once hot, lightly grease it with ghee or oil using a cut onion or a paper towel.
2. Pour the Batter:
   • Pour a ladleful of batter onto the center of the tawa.
   • Spread the batter in a circular motion to form a thin dosa. The thickness can be adjusted based on personal preference.
3. Cook the Dosa:
   • Drizzle a little ghee or oil around the edges of the dosa.
   • Cook until the edges start to lift, and the bottom turns golden brown.
   • Flip the dosa and cook the other side for a few seconds if you prefer.
4. Serve:
   • Remove the dosa from the tawa and serve hot with coconut chutney, sambar, or any chutney of your choice.

Tips for Perfect Poha Dosa

• Fermentation: Proper fermentation is key to making soft and fluffy dosas. Ensure the batter is kept in a warm place.
• Consistency: The batter should be of pouring consistency. If it’s too thick, add a little water to adjust.
• Greasing the Tawa: Grease the tawa lightly to prevent the dosa from sticking. Using a cut onion to spread oil can help distribute it evenly.
• Temperature: Ensure the tawa is hot enough before pouring the batter. You can sprinkle some water on the tawa; if it sizzles and evaporates immediately, the tawa is ready.

Conclusion

Poha dosa is a fantastic and healthy alternative to the traditional dosa. It’s perfect for breakfast or as a snack and pairs wonderfully with various chutneys and sambar. With its unique texture and flavor, this dosa is sure to become a favorite in your household. Enjoy making and savoring this delicious dish!