Poha Dosa is a soft, melt in the mouth kind of dosa from South Indian cuisine.
Poha dosa also referred as Sponge Dosa or Atukula Dosa is a delicious breakfast dish served with with peanut chutney or coconut chutney.
The best part about poha dosa is it stays soft even after long hours of making, which makes a prefect tiffin/lunch box dish for both kids and adults.
I also make mini version of these dosa’s and pack it in lunch box for my kids. To keep it warm send the dosa in a hot pack.
Depending on the region, poha dosa is also referred as sponge dosa, val dosa, atukula dosa or avalakki dosa.
To make poha dosa, many use curd. But the recipe I am sharing today does not have curd in it. The procedure for making this dosa is very similar to the regular plain dosa except for the quantity of poha is three times more than the urad dal.
Dosa Recipes from the blog –
Crispy dosa made with rice flour
Have you tried this poha upma made in 15 minutes.
Ingredients needed to make poha dosa?
- Rice ( I use carolina rice), or any short grain rice, please do not use basmati rice
- Poha ( thick variety)
- Urad dal (preferably whole urad)
How to make a perfect soft sponge dosa?
I have had my share of dosa disasters, but over the years I have learned few things that worked to get the right dosa batter.
the ingredients and the proportion – I use 3 cups of rice, 1 cup of poha & ¼ cup of urad dal
getting the batter right – wash and soak the rice in a bowl. Also wash and soak the poha and urad dal in a different bowl. Soak these in the water for atleast 6 hours.
Discard the soaked water and now transfer the poha and urad dal in a mixer. Add some water and to a smooth paste. Trasfer this mixture to a large container which has enough room to rise.
Now drain the water from the rice and add half of the rice to the mixer. Add some water and grind the rice to a smooth paste. Transfer it to the conatiner. Now add the rest of the soaked rice and little water to the mixer and grind again till smooth paste. Use cold water while grinding. Cold water will help the mixer from not getting hot. Transfer the rice to the poha mixture.
Add salt and mix the batter with clean hands for good three minutes. It is very important to mix it with the hand, because that helps with the fermentation process.
fermentation process – the most important step in making a good dosa is how well the batter ferments. I Live in the U.S, because of lot of temperature fluctuations I prefer to ferment the dosa batter in the oven.
That is the best way of fermenting the batter with getting consistent results every time.
Place the dosa container in the oven, put a large tray under the container ( in case the batter over flows).
Close the oven door and turn on the light and let ferment over night, or atleast 10 hours.
But if you live in a warm place, you can ferment the batter on the counter top. Just make sure its not close to a window or AC vent.
You can also ferment the batter in Instant pot by turning on the yogurt mode. Use a glass or steel lid to close the pot, not the lid which comes with the instant pot. Ferment for 8 to 10 hours.
making the dosa – first and foremost use a cast iron skillet not a non stick pan to make the dosa. Pour a ladle of bater on the hot tava and make slightly thick dosa by spreading (very lightly) in the circular motion with the back of the spatula. Drizle oil and cover with a lid abd cook for 1-2 minutes. You don’t have to flip the dosa and serve it, but I generally cook the second side too for 30 seconds or so.
Serve the sponge poha dosa with chutney of your choice.
If you tried this Poha Dosa, do share your feedback in the comment section below. For more recipes, follow me on Facebook and Instagram.
Poha Dosa (Atukula Dosa)
Ingredients
- 3 cups rice (I used carolina rice) do not use basmati rice
- ¾ cup thick poha
- ¼ cup whole urad dal
- salt to taste
- oil to make the dosa
Instructions
Making Dosa Batter:
Soaking-
- In a large bowl add the rice and rinse it with water 3-4 times.
- Soak the rice in enough water for atleast 6 hours.
- In a different bowl add the urad dal and poha and rinse it.
- Soak them in just enough water for 6 hours.
Grinding –
In wet grinder-
- you can use a wet grinder to grind these ingredients till smooth and fluffy.
In mixer Jar-
- Drain the excess water from urad dal and poha and add it to the mixer. Add enough cold water to make smooth paste. Transfer to a large bowl/container. Cold water will help the mixer from not getting hot.
- Now drain the rice and add it to the mixer. Use cold water to grind the rice.
- Grind till you get a smooth consitency.
- Combine both the batters and add necessary salt.
Mixing the batter –
- Mix the batter with clean hands for 2-3 minutes. Its very important to mix the batter with hands and not spoon. Mixing with hands helps in the fermentation process.
Fermentation –
- the most important step in making a good dosa is how well the batter ferments. I Live in the U.S, because of temperature fluctuations I prefer to ferment my dosa batter in the oven.
- I feel that is the best way of fermenting the batter with getting consistent results every time.
- Place the dosa container in the oven and cover with a plate. Place a large tray under the container ( in case the batter over flows).Close the oven door and turn on the light and let the batter ferment over night, or atleast 10 hours.
- But if you live in a warm place, you can ferment the batter on the counter top. Just make sure its not close to a window or AC vent.
fermenting in instant pot-
- You can also ferment the batter in the Instant pot by turning on the yogurt mode. Use a glass or steel lid to close the pot, not the lid which comes with the instant pot. Ferment for 8 to 10 hours.
making the dosa-
- First and foremost use a cast iron skillet not a non stick pan to make the dosa.
- Pour a ladle of batter on the hot tava and make slightly thick dosa by spreading (very lightly) in the circular motion with the back of the spatula.
- Drizzle oil and cover with a lid and cook for 1-2 minutes. The dosa is ready to be served.
- You don’t have to flip the dosa , but I generally cook the second side too for 30 seconds.
- Serve the sponge poha dosa with chutney of your choice.
mano ranjani
Hi,thankyou for giving me the recipe of atukula dosa as I want to give a treat it to my husband on our marriae day as he likes it very much.
sankar
Hi madhu,
Thanq so much………………..
Sundar Tumuluru
Hi Madhavi.
Mee Attukula Attlu recipe try chesanu, avi rekkula laga vachaiyee, mari soft ga undali katha.
Minna pappu tho kooda menthulu koncham vaesi majjiga(prerferably sour buttermilk) tho overnight naanapetti chesanu, soth and fluffyga vachaye.
madhavi
Hi Madhavi,
its very nice item for breakfast.
Plz let me know any recipes for breakfast.
Thanks
PRAMOD Kumar
Hi, I tried this Poha dosa although it didn’t turn out in one piece initially, but a few spoiled dosas and now I can make of them any time. Nice fluffy like my mother’s dosas.
Excellent recipe for north Indians like us to try and easy at that.
gayathri
hi
its very nice.can u give any vegterian dish recipes to me
ujwala
hi, Poha dosa such a nice dish
ujwala
siri
wonderful recipe madhu.i am going to try this definetely thank you
Emily
I don’t quite understand; what is the liquid part of the recipe? Do you drain the ingedients before blending? I am trying to learn to make dosas and they are proving more challenging than crepes.
I really appreciate you trying to make dosa emily! I don’t exactly measure how much water i add.
The procedure is:
First take all the ingredients in a large bowl, and add water to soak the ingredients.
Approximately for 1 cup of ingredients add 1 3/4th cup of water and soak for 4 hrs
Now grind to a smooth paste and add the salt.
If u feel the batter is too thick add some more water. Let it ferment for atleast half a day before making the dosa.
I hope it helped.
Let me know how it turns out.
Madhavi.
bhavani
Hi Madhavi….
If u don mind… i am not sure what actually this sabudan is…..
Can you please let me know where we can get it and some close pictures of how actually it looks like…. Cuz i am very much impressed with this Dosa by seein’ the pic itself 🙂
Hope u can do this favor to me….
Right now i am out of town. Prob i cant put a pic right now.
I think already have the pic of sabudan (sabiyamu in telugu) in the poha dosa recipe.
do check again and let me know.
JYOTSNA
Hi Madhu, your atukula dosa is very delicious, today only i tried for breakfast, it turned out good. my husband praised me for this new reciepe
Madhavi
Hi Meenu,
you can use sonamasoori rice for this dosa. I have never used parboiled rice, so not sure how it turns out. I have also used a combination of basmathi and carolina rice.( 1 cup basmathi and 2 cups carolina rice). It comes out pretty good.
carolina rice is found in any american supermarkets, and also at costco and BJ’s.
Let me know how it turns out.
Madhavi.
Meenu
Hello Madhavi,
The recipe looks very appealing :)Had water in my mouth after seeing it.
Before trying it,I would like to know what kind of rice to use….can we use either sona masoori or ponni parboiled rice and kindly let me know if there is another rice to be used in this recipe.
Thanks…waiting for your reply,
Meenu.
Madhavi
Hi Vaishnavi,
Thankyou for all those sweet compliments. I will definitely get back to active blogging in a month or so. And i hope you will enjoy other recipes as much as this one.
Madhavi.
Madhavi
Hi Vaishnavi,
Thankyou for all those sweet compliments. I will definitely get back to active blogging in a month or so. And i hope you will enjoy other recipes as much as this one.
Madhavi.
Vaishnavi
Hi Madhu,
Excellent!Awesome!I made ur poha dosa with veggie toppings(grated carrot,cilantro,ginger,green chilli,cumin) and served with ginger-tomato chutney and was awesome.
Thanq for ur great recipe!
Looking forward to c more such recipes in ur blog!
Goodluck,
Vaishu
Madhavi
Thanks Sridevi. I am very happy that u r enjoying my recipes.
I am not exactly sure what medu vada is, is it masala vada (with chana dal). If so i have the recipe in my blog –
http://madhusvantalu.wordpress.com/2007/03/21/masala-vada/
Right now i dont have any recipes blogged on cauliflower, but i have recipes which i will be posting in the future. Meanwhile u can checkout this recipe from Indira of Mahanandi. She has some amazing recipes in her site. http://www.nandyala.org/mahanandi/archives/category/vegetables/cauliflower/
Hope this helps.
Madhavi.
Sridevi
Hi Madhu,
It came out real soft….Tastes really good.
Thanks for the Recipe.
Wanted to see if you have posted any recipe of
Medhu vada. and also any recipes with Cauliflower
vegetable.
All the Recipes I have tried of yours have come out really
good.Thanks again.
Sridevi
shaheen
wow.. i have a ton of poha which i did n’t know an alternative use.. lovely recipe.
Madhu
Hi rajani,
I am glad that you liked my poha dosa. This dosa is one of my favourites too.
I visited ur site, its very nice.
Madhu
Rajani
Hi madhu
Mi poha dosa try chesa chala baga vachindi. Thank u for such a nice recipe. served with tomato chutney. yummy. mi blog ekado comments lo chaduvte vachanu.
cheers
rajani.