Poha Dosa
Crisp, lacy dosas made with rice, poha, and urad dal for a light texture and gentle tang. This easy fermented batter cooks up golden on the tawa and tastes wonderful with coconut chutney or sambar.
For 8 servings
- prep · ~20 min
Soak the rice, dal, and poha.
1.Wash the idli rice and urad dal well in separate bowls.2.Soak the idli rice in enough water with the fenugreek seeds for 6 hours.3.Soak the urad dal in enough water for 6 hours.4.Rinse the poha lightly and soak it in water for 20 minutes before grinding.TIPUse thick poha so the batter stays fluffy and ferments well. - mix · ~15 min
Grind a smooth batter.
1.Drain the urad dal and grind it with a little water to a light, smooth batter.2.Drain the rice and fenugreek seeds and grind them with the soaked poha, adding water as needed.3.Mix both batters well in a large bowl until smooth and slightly thick.4.Make sure the batter is pourable but not watery. - rest · ~480 min
Ferment the batter.
Cover the bowl loosely and leave the batter in a warm place for about 8 hours, or until it looks airy and slightly risen.
TIPLeave enough room in the bowl because the batter expands as it ferments. - mix · ~2 min
Salt the batter and adjust the texture.
Stir the fermented batter gently, add the salt, and mix well. Add a splash of water only if needed so the batter spreads easily on the tawa.
- fry · ~15 min
Cook the dosas.
1.Heat a tawa over medium heat and lightly grease it with a little oil.2.Pour a ladle of batter in the center and spread it outward in a thin circle.3.Drizzle a little oil around the edges and cook until the bottom turns golden and crisp.4.Flip if you like and cook the other side briefly, then remove.TIPIf the tawa is too hot, the batter will not spread well. Lower the heat for a minute before the next dosa. - serve
Serve the poha dosa hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Grind the urad dal extra light and fluffy; that trapped air helps the poha dosa turn lacy and crisp on the tawa.
- 2Add salt only after fermentation, since early salting can slow the rise and leave the batter flatter.
- 3Keep the batter slightly thicker than regular plain dosa batter; poha loosens it as it rests.
- 4If the batter sticks while spreading, the tawa is either too cool or over-greased; wipe it lightly and try again.
- 5For extra-crisp edges, drizzle oil around the rim and cook on medium heat until the surface looks dry before removing.
- 6Refrigerate leftover batter as soon as it is fermented; over-fermented poha batter can turn overly sour quickly.
Adapt it for your goals.
Low-oil
Cook on a well-seasoned cast-iron or nonstick tawa with minimal oil; good if you want the same crisp dosa with less grease.
instant styleInstant-style
Use slightly sour leftover fermented batter and make thicker uttapam-style pancakes if you do not want to spread very thin dosas.
milletMillet
Replace part of the idli rice with little millet or foxtail millet for a nuttier taste and a more whole-grain style dosa.
masala dosaMasala dosa
Fill the cooked poha dosa with lightly spiced potato masala to turn it into a more filling breakfast or brunch.
Why this is on our healthy list.
Fermented and Easier to Digest
The fermented batter made from rice, urad dal, and fenugreek is often gentler on digestion than an unfermented batter.
Balanced Grain-and-Lentil Base
Rice, poha, and urad dal together provide energy with some plant protein, making the dosa more balanced than a rice-only crepe.
Naturally Light Texture
Because poha and fermentation create softness and lift, the dosa can feel light while still being satisfying.
Frequently asked questions
The batter may be too thin, under-fermented, or the tawa may be too cool. Keep the batter pourable but not watery and cook on a properly heated tawa.
