Aval Dosai/Poha Dosa, a spongy & tasty dosa made with raw rice and poha. It's a recent addition to our breakfast menu. Few months back, during shopping, i wrongly picked the thin variety of poha, it's so thin & good for having as it only. For cooking, it's not suitable and turns into mushy.
Suddenly i remembered this dosa that i bookmarked from palakkad cooking ,though the recipe calls for thick variety poha, i tried it with thin variety with different proportion of rice and poha in very small quantity. To my surprise,it turns out so spongy and tasty. From that day onwards, i'm making this regularly for our breakfast . The taste of this dosa is kind of in between the dosa and appam. So if you like appam or dosa, then give it a try, surely you will love this dosa.
Procedure
Notes:
Suddenly i remembered this dosa that i bookmarked from palakkad cooking ,though the recipe calls for thick variety poha, i tried it with thin variety with different proportion of rice and poha in very small quantity. To my surprise,it turns out so spongy and tasty. From that day onwards, i'm making this regularly for our breakfast . The taste of this dosa is kind of in between the dosa and appam. So if you like appam or dosa, then give it a try, surely you will love this dosa.
Aval Dosai|Poha Dosai
Preparation Time : 8 hrs for fermenting | Cooking Time : 15 mins | Makes : 10 to 12 dosa
Recipe Category: Breakfast | Recipe Cuisine: Indian
Recipe Category: Breakfast | Recipe Cuisine: Indian
Ingredients
Raw Rice - 1 cup
Thin Aval/Poha - 1/2 cup
Fenugreek seed - 1/2 tsp
Buttermilk - as needed
Salt - to taste
Oil for making dosa
Raw Rice - 1 cup
Thin Aval/Poha - 1/2 cup
Fenugreek seed - 1/2 tsp
Buttermilk - as needed
Salt - to taste
Oil for making dosa
Wash the raw rice well and add fenugreek seed into it and soak it for 2 hrs. Take aval in a bowl and add butter milk just enough to soak the aval for 30 mins.
Drain the water and add rice into mixie jar along with enough water and grind into smooth batter in mixie and pour into large vessel.
Then add the soaked aval into mixie jar and grind into smooth paste and pour into the rice batter.
Add enough salt and mix it with your hands till rice and aval batter throughly mix together.Cover the batter with lid and keep it aside for 8 hrs or overnight. 
Next day, mix the batter with laddle and it should be in pouring consistency, if not , add enough water and make it as pouring consistency. Heat the dosa pan ,pour a laddle full of batter and spread gently like uttapam.Drizzle some oil on the edges.
Cover the dosa pan with lid and cook on medium flame until it's done. Remove it from the pan with spatula,no need to flip the dosa.
Tasty & Spongy Aval Dosa is ready. Serve it with sambar or chutney.We had it with moong dal sambar & ellu podi.
Drain the water and add rice into mixie jar along with enough water and grind into smooth batter in mixie and pour into large vessel.Then add the soaked aval into mixie jar and grind into smooth paste and pour into the rice batter.Add enough salt and mix it with your hands till rice and aval batter throughly mix together.Cover the batter with lid and keep it aside for 8 hrs or overnight. Next day, mix the batter with laddle and it should be in pouring consistency, if not , add enough water and make it as pouring consistency. Heat the dosa pan ,pour a laddle full of batter and spread gently like uttapam.Drizzle some oil on the edges.Cover the dosa pan with lid and cook on medium flame until it's done. Remove it from the pan with spatula,no need to flip the dosa.Tasty & Spongy Aval Dosa is ready. Serve it with sambar or chutney.We had it with moong dal sambar & ellu podi.- If you're using thick aval, 1/3 cup is enough.
- If you don't have buttermilk, then beat curd with enough water and use it.
- This dosa is slightly sweet because of raw rice and aval.
- This batter doesn't rise much as dosa batter after ferment.
- As this dosa have slight sweetness, any spicy chutney or podi really goes well with this.
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