I have heard about Andhra’s Instant atukula dosa (Atukula Attu in Telugu, Avalakki Dosa in Kannada, Poha Dosa in Hindi, Aval Dosai 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 aval dosai 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/ baking soda. This recipe works great for this summer season. I prepared the dosa batter in the afternoon and made the dosa without adding baking soda for dinner. I gave a resting time of 6 hours for the batter. So I have mentioned it as instant poha dosa as I din't ferment the batter overnight. Also you can make this dosa instantly by adding baking soda.
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 recipe with step by step photos.
Check out my other variants of this dosa
Puffed rice dosa
Sponge Dosa
Set dosa
Also check out my 50 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: 20
Prep time: 3Hours
Cook time: 10 Minutes
Total time: 3Hours 10Minutes
INGREDIENTS
- 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 / baking soda – 1/4 tsp ( optional, I din’t add)
HOW TO MAKE POHA DOSA - 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. So I did not add cooking soda)
- 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. If you want to make it without cooking soda, ferment the batter for few hours. If you rest the batter, it will become sour and rise a bit as well.
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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.
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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.
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Enjoy this soft dosa for breakfast & dinner
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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