Aval Dosa | Poha Dosa Recipe (Savory Flattened Rice Crepe)
A gluten free South Indian Recipes recipe with rice - raw, white urad dal (whole), poha (flattened rice). Ready in 30 min, serves 8.
Curated byAditi Iyer🇮🇳
Instructions
17 steps- 1
To begin making the Aval/Poha Dosa, rinse raw rice, urad dal in water separately
rice - raw(1 cup)white urad dal (whole)(1/4 cup)poha (flattened rice)(1 cup)water - as requiredsunflower oil - or ghee for cooking the dosa - 2
Soak them in enough water for 4 hours
water - as required - 3
Soak poha in 3/4 cup of yogurt for about 45 minutes
poha (flattened rice)(1 cup) - 4
Once the rice and urad dal are soaked well, grind the rice adding little water and the soaked val/poha with curd to make a smooth and thick batter
rice - raw(1 cup)white urad dal (whole)(1/4 cup)poha (flattened rice)(1 cup)curd (dahi / yogurt)(3/4 cup)water - as required - 5
Pour this batter into a large bowl
- 6
Next grind the urad dal adding just enough water to make a smooth and thick batter
white urad dal (whole)(1/4 cup)water - as required - 7
Pour this batter into the rice and poha mixture
rice - raw(1 cup)poha (flattened rice)(1 cup) - 8
Add 1-1/2 teaspoons of salt and stir well to combine
salt - to taste - 9
Cover the bowl and allow the Aval Dosa batter to ferment in a warm place for about 6 to 8 hours or overnight
sunflower oil - or ghee for cooking the dosa - 10
Once fermented, give the batter a stir as use it to make dosas
sunflower oil - or ghee for cooking the dosa - 11
Refrigerate for 3 to 4 days and use it within that time period
- 12
To begin making the Aval Dosa, preheat a greased skillet over medium heat and pour a ladleful of batter in the center and spread it into either a thick pancake or into a thin crepe
sunflower oil - or ghee for cooking the dosa - 13
If you make this dosa very thin, it could tear apart (as it is very soft)Drizzle a teaspoon of oil around the sides and center of the dosa
sunflower oil - or ghee for cooking the dosa - 14
Cover the skillet with a lid and steam cook the Aval Dosa for about 40 seconds to a minute
sunflower oil - or ghee for cooking the dosa - 15
Once you notice that it is getting cooked and lightly golden brown, you can start lifting the dosa off the pan and remove it carefully and serve
sunflower oil - or ghee for cooking the dosa - 16
Proceed the same way to make the remaining dosas with the batter
sunflower oil - or ghee for cooking the dosa - 17
Serve the Aval Dosa along with a Spicy Onion Tomato Chutney for breakfast or a quick weeknight dinner
sunflower oil - or ghee for cooking the dosa
Rate this recipe
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Aval Dosa | Poha Dosa Recipe (Savory Flattened Rice Crepe)
A gluten free South Indian Recipes recipe with rice - raw, white urad dal (whole), poha (flattened rice). Ready in 30 min, serves 8.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
17 steps- 1
To begin making the Aval/Poha Dosa, rinse raw rice, urad dal in water separately
rice - raw(1 cup)white urad dal (whole)(1/4 cup)poha (flattened rice)(1 cup)water - as requiredsunflower oil - or ghee for cooking the dosa - 2
Soak them in enough water for 4 hours
water - as required - 3
Soak poha in 3/4 cup of yogurt for about 45 minutes
poha (flattened rice)(1 cup) - 4
Once the rice and urad dal are soaked well, grind the rice adding little water and the soaked val/poha with curd to make a smooth and thick batter
rice - raw(1 cup)white urad dal (whole)(1/4 cup)poha (flattened rice)(1 cup)curd (dahi / yogurt)(3/4 cup)water - as required - 5
Pour this batter into a large bowl
- 6
Next grind the urad dal adding just enough water to make a smooth and thick batter
white urad dal (whole)(1/4 cup)water - as required - 7
Pour this batter into the rice and poha mixture
rice - raw(1 cup)poha (flattened rice)(1 cup) - 8
Add 1-1/2 teaspoons of salt and stir well to combine
salt - to taste - 9
Cover the bowl and allow the Aval Dosa batter to ferment in a warm place for about 6 to 8 hours or overnight
sunflower oil - or ghee for cooking the dosa - 10
Once fermented, give the batter a stir as use it to make dosas
sunflower oil - or ghee for cooking the dosa - 11
Refrigerate for 3 to 4 days and use it within that time period
- 12
To begin making the Aval Dosa, preheat a greased skillet over medium heat and pour a ladleful of batter in the center and spread it into either a thick pancake or into a thin crepe
sunflower oil - or ghee for cooking the dosa - 13
If you make this dosa very thin, it could tear apart (as it is very soft)Drizzle a teaspoon of oil around the sides and center of the dosa
sunflower oil - or ghee for cooking the dosa - 14
Cover the skillet with a lid and steam cook the Aval Dosa for about 40 seconds to a minute
sunflower oil - or ghee for cooking the dosa - 15
Once you notice that it is getting cooked and lightly golden brown, you can start lifting the dosa off the pan and remove it carefully and serve
sunflower oil - or ghee for cooking the dosa - 16
Proceed the same way to make the remaining dosas with the batter
sunflower oil - or ghee for cooking the dosa - 17
Serve the Aval Dosa along with a Spicy Onion Tomato Chutney for breakfast or a quick weeknight dinner
sunflower oil - or ghee for cooking the dosa
Rate this recipe
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