Wednesday, August 9, 2017

Aval Dosai-Poha Dosa Recipe

Beaten rice/Aval dosa is easy to prepare, very soft and spongy and tastes great with any spicy chutney, sambar or any spicy gravy. It can be had for breakfast or for dinner. I have not added baking powder or cooking soda as the urad dal and fenugreek seed gives softness to the dosas. Today we will learn how to make poha dosa/atukula dosa/set dosai following this easy recipe with step wise pictures.

Aval Dosai-Poha Dosa

Aval Dosai-Poha Dosa

 Prep Time : 15 mins (excluding soaking time)
 Cook Time : 5 mins (less than 5 mins per dosa) 
 Yieldss: 8 dosas
 Recipe CategoryBreakfast-Dinner-Aval
 Recipe CuisineSouth Indian

   Ingredients needed

   Rice -1 cup (any rice variety)
   Flattened rice/Aval/poha - 1/2 cup
   Urad dal - 3 tbsp
   Fenugreek seeds - 1/2 tsp
   Buttermilk - 1/2 cup (preferably sour)
   Salt as needed

   Oil for making dosas


Wash and soak rice, urad dal and fenugreek seeds together in enough water for 5-6 hours.

Soak beaten rice/aval in buttermilk for 1 hour. Add enough buttermilk to soak/cover the aval. (dilute that 1/2 cup buttermilk with more water if required).

Grind rice, urad dal and fenugreek seeds together to a smooth paste adding water little at a time.

After 1 hour, the aval/poha would have absorbed the buttermilk. Grind aval with a little water to a smooth paste.

Mix both the ground aval and the ground rice mixture. Add needed salt and mix well preferably with your hands.The batter should neither be thick nor too thin.

Leave it to ferment overnight or for 7-8 hours.

Next day or after 8 hours, mix the batter well. If it is too thick, you may add a little water and mix well.


Grease and heat a tawa and pour a ladle of batter in the center of the tawa. The batter will spread itself.  You do not have to spread it.

Drizzle a tsp of oil around the dosa. Cook covered on low heat.

poha dosa/atukula dosa/

Once almost cooked, flip it over it other to the other side. Cook for another few seconds and remove from tawa.

Aval dosai recipe

Repeat the same process for the rest of the batter. Avoid stacking the dosa one on top of another when hot to prevent sticking.

Serve hot aval dosa with sambar or chutney or any spicy gravy of your choice.

Note - The aval dosa will be soft and spongy, only if it is well fermented. Fermentation time will depend on climatic conditions. If you are living in a cold place, it may take more than 8 hours for the batter to ferment.

Storage - You can refrigerate the fermented batter or leftover batter but use it within 2 days.

You will love my Kal dosa or sponge dosa recipe.

Refer more than 40 Dosa Varieties and 15 Delicious Chutney Varieties

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  1. Hi Padhu, I follow your blog and recipes. I am writing not about this recipe..though its tempting. But about chilli powder for making seedais for Krishna Janmashtami. I dont' want to buy chilly powder from store. Its too spicy. We are mostly a bland cuisine household. I wanted to know whether for the chilli powder for seedais, can i just ground some dried red chillies (vatral milagai) and use it instead? I posted this comment on this recipe because it was your most recent recipe and I thought you would see it quickly. I was planning to make the seedais today or tomorrow. Hence a quick reply will help. Warm Regards, Anita

    1. Use homemade chilli powder or skip it totally.

  2. Loved this recipe,never tried aval dosa. Thanks

  3. Can we make idlis with this proportion?


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