Wondering what to make with some extra aval or poha? I came across this soft Aval Dosa recipe while looking for another way to use flattened rice, and it turned out very well.
Poha gives the dosa a wonderfully soft texture. I had also read a tip from cooking expert Mrs. Mallika Badrinath that adding poha can help make regular dosa batter softer, so it is a useful ingredient to remember when preparing dosa batter.
Aval Dosai / Poha Dosa / Flattened Rice Dosa
Recipe Details
Dosa / Breakfast
South Indian
Sashi
50 minutes
10 minutes
1 hour
2
The original timing does not include the 6-hour rice soaking time, 3-hour aval soaking time, or overnight fermentation.
Ingredients
- Flattened rice / Aval / Poha – 1 cup
- Raw rice – 2 cups
- Curd / Yogurt – 1 cup
- Salt – to taste
- Water – as needed, for soaking and adjusting the batter consistency
Preparation
- Rinse the raw rice well and soak it in enough water for about 6 hours.
- Soak the aval in the curd with a little water for about 3 hours.
- Drain the soaked rice.
- Grind the soaked rice and aval-curd mixture together into a smooth dosa batter, adding only as much water as needed for grinding.
- Add salt and mix well.
- Cover the batter and allow it to ferment overnight.
Cooking Instructions
- After fermentation, gently mix the batter.
- Add a little water as needed to bring it to a pourable dosa-batter consistency.
- Heat a dosa tawa over medium heat.
- Pour a ladleful of batter onto the hot tawa and spread it slightly thicker than a regular dosa.
- Cook until the bottom is set and lightly golden.
- Flip if desired and cook briefly on the other side.
- Remove from the tawa and serve hot. Repeat with the remaining batter.
Tips
Poha for Softness: Aval helps give this dosa a soft and tender texture, which is why the batter is spread slightly thicker than regular dosa batter.
Fermentation: Allow the batter to ferment overnight for the best flavor and texture. Fermentation time may vary depending on room temperature.
Batter Consistency: Add water gradually after fermentation. The batter should be pourable but slightly thicker than regular dosa batter.
Do Not Spread Too Thin: This dosa is meant to stay soft, so avoid spreading the batter very thin on the tawa.
More Batter Tips: See my tips for grinding Idli/Dosa batter.
Serving Suggestion
Serve Aval Dosa hot with Coconut Chutney, Onion Chutney, or Hotel Sambar.
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