Soft & Spongy Poha Dosa (Atukula Dosa)
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Poha dosa, also known as atukula dosa, is a traditional South Indian crepe made with flattened rice (poha), rice, and urad dal. The addition of curd gives it a unique soft, spongy, and porous texture that melts in your mouth. This DietGhar version is simple, wholesome, and perfect for a comforting breakfast or dinner. Serve it hot with coconut chutney or sambar for a delicious meal.
Ingredients
How to Make It
In a bowl, whisk together fresh curd and water until smooth to make buttermilk.
In a separate large bowl, combine idli rice, poha, and urad dal. Rinse them well with water and drain.
Pour the buttermilk into the rice mixture and stir gently. Cover and soak for 2 to 3 hours.
After soaking, drain the mixture, reserving the liquid. Transfer the soaked ingredients to a blender.
Add the reserved liquid gradually and grind to a smooth, pourable batter.
Pour the batter into a bowl, add salt and baking soda, and mix well.
Cover and let the batter ferment in a warm place for 4 to 5 hours, or until it rises and becomes frothy.
Heat a non-stick tawa or cast-iron griddle over medium heat. Lightly grease with oil.
Pour a ladleful of batter onto the center and spread gently in a circular motion to make a slightly thick dosa.
Drizzle a few drops of oil around the edges and on top. Cover with a lid and cook for 1 to 2 minutes, until the base is golden and the top is soft and spongy.
Flip the dosa if desired and cook for another 30 seconds.
Repeat with the remaining batter. Serve hot with coconut chutney or sambar.
Nutrition per serving
* Approximate values per serving
Health Benefits
Poha dosa is a fermented food, which means it contains beneficial probiotics that support gut health. The fermentation process also enhances the bioavailability of nutrients like iron and B vitamins. Poha (flattened rice) is easily digestible and provides instant energy, making it ideal for breakfast. Urad dal adds plant-based protein, while curd contributes calcium and probiotics. This dosa is naturally gluten-free and low in fat, especially when cooked with minimal oil. It's a wholesome choice for all ages.
Pro Tips
- →Use fresh curd, not sour, to avoid a tangy flavor.
- →Fermentation time may vary depending on climate; in colder weather, place the batter in a warm spot or increase fermentation time.
- →For crispier dosa, spread the batter thinner and cook on medium-high heat.
- →If the batter becomes too thick after fermentation, adjust consistency with a little water.
- →A well-seasoned cast-iron pan gives the best results.
Variations
- 1Add grated carrots, finely chopped onions, or green chilies to the batter for extra flavor.
- 2Replace idli rice with brown rice for a healthier twist.
- 3For a vegan version, substitute curd with coconut milk or plant-based yogurt.
- 4Add a pinch of fenugreek seeds (methi) while soaking for enhanced flavor and health benefits.
Frequently Asked Questions
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