Poha dosa or atukula dosa recipe

Poha dosa is a no fermentation required dosa that is made with uncooked rice and rice flakes or poha or atukulu soaked in sour buttermilk which is left overnight. The next morning, you just blend it, add some spices and prepare delicious dosas. I simply love these dosa with peanut chutney. The sour buttermilk does some magic to this recipe and the hit the sourness in every bite of this dosa makes it very yummy.

This has to be eaten hot and is a wonderful breakfast recipe during weekends. Kids will love this too and to make it more kid friendly, you can even add some cheese to this 🙂

Now, to make this dosa you can use any variety of poha or atukulu. You may use either the thin or thick variety, doesn’t really matter as we will be soaking this overnight. I add some fenugreek to the batter to make the dosas crisp.

My mom makes these dosa for dinner actually and she prefers serving this with onion chutney and sambar. You can find several chutney recipes in my blog.

I have a lot of dosa recipes that you may find interesting – ragi dosa, chickpea dosa, oats dosa, whole wheat dosa, masala dosa, spring roll dosa.

Ingredients:

Poha or rice flakes or atukulu – ½ cup

Raw rice or uncooked rice – 1 cup

Menthulu or fenugreek seeds – 1 tsp

Sour buttermilk – 1 cup (beaten well)

Cumin seeds or jeera – 1 tsp

Green chili – 1 (very finely chopped)

Ginger – 1 tsp (very finely chopped)

Coriander leaves – 1 tbsp (very finely chopped)

Water – as required

Salt – to taste

Oil – 1 tbsp

Procedure:

1. Soak the poha, rice and fenugreek in the buttermilk. Add more water so that the rice and poha is soaked well. Do not add too much water or else the batter will be very loose.
2. Leave it overnight.
3. The next morning, blend the rice and poha along with the soaked buttermilk and water. The consistency should be slightly thicker than rava dosa batter, so adjust water as needed.
4. Transfer the batter to a mixing bowl.
5. To this, add the cumin seeds, green chili, ginger, coriander, salt and give a good mix.
6. The batter is now ready to make dosa.
7. Heat a tawa (preferably use either non-stick or a cast iron tawa). Drizzle few drops of oil on the tawa and add a ladle full of batter to it.
8. Spread it well in a circular motion and add more oil on the sides of the dosa. Cook on a medium low heat.
9. Once it is cooked, you will see the edges turning brown. Transfer to a plate.
10. You need not cook these dosa on both sides. They turn crisp when cooked only on one side.
11. Serve these dosa with any lovely chutney.

Note:

1. The buttermilk should be sour for this dosa, the sourness is what gives these dosa a yummy flavor.
2. Make sure you add the right amount of water when you soak the dosa. To be safe add little less so that you can always add more when you make the batter.
3. I tried these dosa by cooking on both sides too, but they were good when cooked only on one side.
4. Try adding carrots, onions to make them wholesome.

If you need more south Indian breakfast recipes — check the link here.

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