Aval Dosa | Poha Dosa Recipe (Savory Flattened Rice Crepe)
Aval Dosa, also known as Poha Dosa, is a delightful South Indian breakfast dish made from a blend of rice, urad dal (split black gram), and poha (flattened rice), creating a soft, savory crepe thatโs light, nutritious, and utterly delicious. This unique variation of dosa is perfect for those looking to try something different from the traditional rice and lentil-based dosas. Aval Dosa is naturally gluten-free, making it a great choice for those with dietary restrictions. It pairs wonderfully with spicy chutneys or sambar, making it a satisfying meal for any time of day.
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw Rice | 1 cup |
| White Urad Dal (Whole) | 1/4 cup |
| Poha (Flattened Rice) | 1 cup |
| Curd (Dahi / Yogurt) | 3/4 cup |
| Salt | To taste |
| Water | As required |
| Sunflower Oil or Ghee | For cooking the dosa |
Nutritional Information (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 150-200 kcal |
| Protein | 3-4 g |
| Carbohydrates | 30-35 g |
| Fat | 3-4 g |
| Fiber | 2-3 g |
| Calcium | 40-50 mg |
| Iron | 1-2 mg |
Instructions
-
Prep the Ingredients:
- Begin by rinsing the raw rice and urad dal separately in plenty of water.
- Soak both the rice and dal in water for at least 4 hours.
- Soak the poha (flattened rice) in 3/4 cup of yogurt (curd) for about 45 minutes to soften it.
-
Grind the Mixture:
- Once the rice and urad dal are well soaked, drain them and grind the rice mixture first. Add just enough water to help with grinding, ensuring the mixture is smooth yet thick.
- Next, grind the soaked poha with yogurt into a smooth paste.
- Combine the rice batter with the poha-yogurt mixture in a large mixing bowl.
-
Grind the Urad Dal:
- Drain the soaked urad dal and grind it with just enough water to create a smooth and thick batter.
- Add the urad dal batter into the rice and poha mixture, mixing thoroughly.
-
Fermentation:
- Add about 1-1/2 teaspoons of salt to the batter and stir well to combine.
- Cover the bowl and allow the batter to ferment in a warm place for about 6 to 8 hours or overnight. The batter should rise and develop a slightly sour aroma when fermented.
-
Cooking the Aval Dosa:
- Once the batter is fermented, stir it gently before use.
- Heat a non-stick or cast-iron skillet over medium heat and lightly grease it with sunflower oil or ghee.
- Pour a ladleful of the batter into the center of the skillet, then use the back of the ladle to gently spread it into either a thick pancake or a thinner crepe shape.
- If you prefer a very thin dosa, be cautious as it can tear easily due to its delicate texture.
-
Steam Cooking:
- Drizzle a teaspoon of oil around the edges and center of the dosa.
- Cover the skillet with a lid and allow the dosa to cook for about 40 seconds to 1 minute. The batter will firm up, and the dosa will begin to turn golden brown at the edges.
-
Serving the Aval Dosa:
- Once the dosa is cooked and lightly golden, carefully lift it off the pan using a spatula.
- Serve the Aval Dosa hot, alongside a spicy onion-tomato chutney or sambar for a wholesome South Indian breakfast.
-
Storing Leftover Batter:
- The leftover batter can be stored in the refrigerator for up to 3 to 4 days. Simply give it a good stir before using it for your next batch of Aval Dosa.
Tips for Perfect Aval Dosa:
- Fermentation Tip: If you live in a colder climate or have trouble with fermentation, try placing the batter in a warm oven (turned off but with the light on) or near a warm stove to encourage fermentation.
- Consistency: The batter should be thick yet spreadable. If itโs too thick, add a little water to reach the desired consistency.
- Thin vs. Thick Dosa: Aval Dosa can be made either thick like a pancake or thin like a crepe. A thicker dosa is soft and fluffy, while a thinner dosa is crispier and more delicate.
Serving Suggestions:
Aval Dosa is incredibly versatile and can be served with a variety of accompaniments. Here are some popular options:
- Spicy Onion-Tomato Chutney: This tangy and spicy chutney is a classic pairing for dosas. Itโs made from onions, tomatoes, chilies, and tamarind, and brings a vibrant flavor to the dish.
- Coconut Chutney: A mild and creamy coconut chutney made with grated coconut, green chilies, and mustard seeds is another excellent choice for this dosa.
- Sambar: For a more filling meal, pair your Aval Dosa with a bowl of warm sambar. This lentil-based soup with vegetables is packed with flavors from tamarind and spices, making it an ideal side for any dosa.
Why Youโll Love Aval Dosa:
- Quick & Easy: The preparation and cooking time for Aval Dosa is relatively quick, and the fermentation process can be done overnight, making it an easy dish to incorporate into your morning routine.
- Gluten-Free: This dosa is naturally gluten-free, making it a suitable option for those with gluten sensitivities.
- Light & Healthy: Aval Dosa is light yet filling, offering a perfect balance of carbs, protein, and fat. The addition of poha (flattened rice) and urad dal makes it nutrient-rich and easily digestible.
- Customizable: You can make the dosa thicker or thinner depending on your preference, and add various fillings like vegetables, cheese, or even a spicy chutney inside for extra flavor.
Conclusion:
Aval Dosa is a simple, yet incredibly satisfying dish that offers a fresh twist on the classic dosa. Its unique combination of rice, urad dal, and poha creates a soft, savory crepe that’s perfect for breakfast or a light dinner. Whether you enjoy it plain or paired with a spicy chutney, Aval Dosa is a crowd-pleaser that will have everyone asking for more!
