I've learned about Andhra’s atukula dosa (Atukula Attu in Telugu,Avalakki Dosa in Kannada, Poha Dosa in Hindi, Aval Dosa in Tamil, Flattened grain in British) however i haven’t attempted in your own home. The very first time, I attempted this soft and spongy poha dosa yesterday in my in-laws and regulations as each of them have tooth problem. It arrived on the scene super soft and everybody loved it aware of tomato chutney as side dish. This dosa batter is created without urad dal the best of this would be that the batter doesn’t need instantly fermentation. It may be made instantly after grinding. This dosa is certain a welcome vary from the aval upma . I adopted the recipe from Sailu’s blog however i altered the amount of ingredients making it without adding cooking soda. This recipe is effective with this summer time season.Do check it out for the breakfast or dinner. You'll like it making it very frequently. Lets see steps to make Andhra special South Indian Aval dosa.
Take a look at my other variants of the dosa
Puffed grain dosa
Sponge Dosa
Set dosa
Also take a look at my 42 chutney recipes collection and select any tomato chutney like a side dish with this dosa.
Poha dosa/Atukula dosa/Aval dosa recipe
Cuisine: South Indian
Prep time: 3Hours
Prepare time: ten minutes
Total time: 3Hours 10Minutes
1 cup = 250ml- Idli Grain - 2 cups
- Thick Poha/Aval - 1 cup
- Methi seeds - 1/2 teaspoon
- Butter milk - 4.5 cups ( use 1 cup sour curd)
- Salt - when needed
- Cooking soda 1/4 teaspoon ( optional, I noise’t add)
- Wash the Poha and grain together for several occasions. Whisk 1 cup of sour curd adding 4 glasses of water. Soak the grain+poha in buttermilk for several-4 hrs. Add 1/2 cup more water if Poha absorbs all of the buttermilk.( I drenched the grain aval at 9am each morning, ground the batter at 1pm within the mid-day making dosa at 7 pm)
- Grind the grain and poha while using drenched buttermilk. Add little water only when necessary during grinding. Add some needed salt making a smooth batter. Make certain you grind the batter thick since the batter will end up watery when creating the dosa.
- Cover the batter and it aside for five-7 hrs. If you want, you may make the dosa immediately adding 1/4 teaspoon of cooking soda.Else result in the dosa after couple of hrs without adding soda. Should you rest the batter, it is sour and rise a little. Look into the image below.
Heat a dosa pan and pour a ladleful of batter. Allow it to be thick like uthappam.Drizzle little oil round the dosa and canopy the dosa pan having a lid.
Prepare in medium flame till the top of the dosa cooks well with small holes every now and then. You don't need to switch the dosa. Take away the dosa inside a plate and revel in with tomato chutney. Personally i think It tastes the very best with tomato chutney greater than coconut chutney.Its your decision finally.
Love this particular soft dosa in the morning dinner
NOTE. If you wish to get this to dosa in the morning, soak the grain+aval in buttermilk overnight. The following morning, grind the batter. Add cooking soda,mix well making dosa immediately.
- Batter will end up sour rapidly because it is Summer time now.During wintertime season, its easier to soak the grain+aval in sour buttermilk overnight after which grind the batter. It will help to obtain soft dosa with mild sour taste.
- Adding cooking soda is optional. When the batter tastes and smells sour, you don’t need to add cooking soda.But holes is going to be less.But If you wish to see more holes within the dosa, you can include soda.
- This dosa batter could be kept in refrigerator and employ it later.But gentleness is going to be slightly reduced.
Love this particular soft, spongy dosa for the breakfast or dinner with tomato chutney. Tastes awesome.