Atukula Dosa
Experience the softest, most delicate dosas made with flattened rice. This popular South Indian breakfast crepe is naturally gluten-free and has a wonderfully spongy texture, perfect with coconut chutney. Note: This recipe requires 4-5 hours of soaking and 8-10 hours of fermentation time.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Soak the Grains and Lentils
- b.In a large bowl, combine the Sona Masuri rice, urad dal, and fenugreek seeds. Rinse them under running water 3-4 times until the water runs clear.
- c.Add enough fresh water to cover the mixture by at least 2 inches. Let it soak for 4 to 5 hours.
- d.About 30 minutes before you plan to grind, take the thick poha in a separate bowl. Rinse it once, drain the water completely, and add about 1/4 cup of fresh water. Let it soak to soften.
- 2
Step 2
- a.Grind the Batter
- b.Drain all the water from the soaked rice and dal mixture.
- c.Transfer the mixture to a high-speed blender or a wet grinder. Add the soaked poha along with any remaining water in its bowl.
- d.Start grinding, adding about 1.5 to 2 cups of fresh water gradually. Continue until you achieve a smooth, flowing batter. The consistency should be similar to pancake batter – not too thick and not too watery.
- 3
Step 3
- a.Ferment the Batter
- b.Pour the ground batter into a large, non-reactive container (like stainless steel or glass), ensuring it's only filled halfway to allow room for fermentation.
- c.Cover the container with a lid, but do not seal it tightly. Place it in a warm, draft-free spot for 8 to 10 hours, or overnight.
- d.The batter is perfectly fermented when it has risen, looks airy and bubbly, and has a faint sour aroma.
- 4
Step 4
- a.Prepare and Cook the Dosas
- b.Once fermented, add salt to the batter and stir gently. Do not overmix, as this will deflate the air pockets.
- c.Heat a non-stick tawa or a seasoned cast-iron skillet over medium heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
- d.Lightly grease the tawa with a few drops of oil. Pour a ladleful of batter onto the center and spread it gently in a circular motion to form a dosa about 6-7 inches in diameter. Do not spread it too thin to maintain its soft, spongy texture.
- e.Drizzle about 1/2 teaspoon of oil around the edges and on top of the dosa.
- f.Cook for about 1-2 minutes. You will see small holes appear on the surface. Wait until the bottom turns a light golden brown and the top is cooked through (it will no longer look wet).
- g.This dosa is typically not flipped. Fold it in half and serve immediately. Repeat with the remaining batter.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use thick poha (gatti atukulu) for the best texture. Thin poha can make the batter sticky and difficult to handle.
- 2The batter consistency is key. If it's too thick, the dosa will be dense; if too thin, it won't hold its shape.
- 3For successful fermentation in colder climates, place the batter container in a preheated (and turned off) oven with the light on.
- 4Do not over-mix the fermented batter. A gentle stir to incorporate the salt is all that's needed to maintain its airy texture.
- 5Cook these dosas on a steady medium heat. High heat will make them crispy, while the charm of Atukula Dosa lies in its softness.
- 6Store leftover batter in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before making dosas.
Adapt it for your goals.
Vegetable Atukula Dosa
Add finely chopped onions, grated carrots, or chopped cilantro to the batter just before making the dosas for added flavor and nutrition.
Spiced VersionSpiced Version
Mix in 1/2 teaspoon of crushed black pepper or a finely chopped green chili into the batter for a mild spicy kick.
Brown Rice Poha DosaBrown Rice Poha Dosa
For a healthier, fiber-rich version, substitute the Sona Masuri rice with brown rice and use brown poha. The soaking time for brown rice should be increased to 6-8 hours.
Why this is on our healthy list.
Promotes Gut Health
The fermentation process involved in making the batter introduces beneficial probiotics, which support a healthy digestive system, improve nutrient absorption, and enhance overall gut flora.
Easily Digestible
Made from flattened rice (poha) and rice, this dosa is light on the stomach and easier to digest compared to dosas made solely from heavier lentils, making it suitable for all ages.
Sustained Energy Release
Rich in complex carbohydrates, Atukula Dosa provides a steady and sustained release of energy, making it an excellent breakfast choice to keep you energized throughout the morning.
Naturally Gluten-Free
This recipe uses rice and poha, both of which are naturally free from gluten. This makes it a safe and delicious option for individuals with gluten intolerance or celiac disease.
Frequently asked questions
One serving of two Atukula Dosas contains approximately 450-470 calories, primarily from carbohydrates and a moderate amount of protein. The exact count can vary based on the size of the dosa and the amount of oil used.