Andhra Recipes

Poha Dosa or Avalakki Dosa Recipe, How to make Poha Dosa Recipe

1:07:00 AM

Poha Dosa or Avalakki Dosa recipe with step by step picture recipes - Here's another dosa recipe for you. I tasted this dosa recipe recently when we visit "Tirupati Balaji Temple", this poha dosa recipe is an Andhra speciality and also known as Atukula dosa, they have lots of name. Prepared this dosa on today's breakfast on the eve of "Independence day", so can't control my hands to share with you all.
Happy Independence Day
We wish you all a very Happy Independence Day !
This is one dosa which is amazingly soft, spongy, crispy and stays so even after some hours. It's quick, instant and excellent snack for tiffin boxes with some dry chutney and sambar. 

Although this dosa requires soaking and grinding and fermenting(but not for overnight), in just few hours you can enjoy the dosa, you can make it as soon as you make the batter.

In fact I love dosa's so much that I usually pair them with tea or juice. When I made the dosa's this time, served with peanut chutney. 

I make a lot of recipes with poha for breakfast or evening snacks but only few of them are posted in the blog like veggie poha, poha thepla, poha missi roti and poha chivda.

The method to make poha dosa's is slightly different than the one for regular dosa. Here, poha are soaked in sour curd, then ground with fine sooji (I didn't use any lentils or rice here) and fermented for 4-5 hours.

Let's start making of poha dosa recipe with step by step process with photos. 

Ingredients :

Rice Rawa / Idli Rava - 1.5 cup
Beaten Rice / Poha / Avalakki (Thin variety ) - 1 cup
Sour curd / buttermilk - 1 cup
Baking soda - a pinch (optional)
Salt to taste 

Preparation Method :

1. First, wash the poha and soak in warm water for about 10 minutes. Then squeeze out the extra water and keep aside. Squeezing out the water.

2. Add drained poha in curd for 30 min. Since its thin variety , it will become mushy. Mash nicely. 

3. Add rice rava into the above curd-poha mixture, 
grind to a smooth batter adding. Add a pinch of soda and salt. Mix well. Ferment for 4-5 hours. 

4. Heat a tava or griddle, take a ladle of batter and make a ¼ inch thick dosa.

5. Drizzle oil around the edges. On low flame, cook the dosa for 1-2 minutes till the base is cooked and crisp and the top is soft and spongy.

 6. You can cook the other side if you want. I like both the sides cooked.

7. Serve poha dosa hot with coconut chutney, peanut chutney, coconut tomato chutney !!

If you are looking for more dosa recipes then do check jaggery dosa, semolina dosa, instant maida dosa and pizza dosa.
Happy Cooking & Enjoy !!

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  1. Wow! What an awesome idea of making dosa out of poha! Looks so delish!

  2. Dosa looks so soft, yummy and perfect dear. Beautiful share :-)

  3. Awesomely delicious dear chef n love the chutney...slurp....