Loading...
Experience the ultimate comfort breakfast with Poha Dosa, a South Indian specialty known for its incredibly soft, spongy, and porous texture. Made from a fermented batter of rice, urad dal, and flattened rice (poha), these dosas are light, airy, and melt in your mouth. They are naturally gluten-free and pair perfectly with coconut chutney and sambar for a wholesome meal.
For 4 servings
Soak the Grains and Lentils (Active: 10 mins, Passive: 4-5 hours)
Grind the Batter (Active: 20 mins)
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
Experience the ultimate comfort breakfast with Poha Dosa, a South Indian specialty known for its incredibly soft, spongy, and porous texture. Made from a fermented batter of rice, urad dal, and flattened rice (poha), these dosas are light, airy, and melt in your mouth. They are naturally gluten-free and pair perfectly with coconut chutney and sambar for a wholesome meal.
This south_indian recipe takes 55 minutes to prepare and yields 4 servings. At 455.47 calories per serving with 12.78g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
Ferment the Batter (Active: 5 mins, Passive: 8-12 hours)
Cook the Poha Dosas (Active: 25 mins)
Add finely chopped onions, carrots, coriander, and green chilies to the batter just before making the dosas for added flavor and nutrition.
Substitute Sona Masuri rice with red rice for a healthier, fiber-rich version. Note that the soaking time for red rice might be longer (6-8 hours).
For an instant version, skip the fermentation. Add 1/2 cup of sour curd or yogurt to the ground batter and mix. Just before cooking, add 1/2 teaspoon of Eno fruit salt or baking soda and mix gently until frothy.
The fermentation process introduces beneficial probiotics, which support a healthy gut microbiome, improve digestion, and enhance nutrient absorption.
Poha is very light on the stomach, and the fermentation process breaks down complex nutrients, making these dosas easy to digest, perfect for breakfast or a light meal.
Rich in complex carbohydrates from rice and poha, this dosa provides a steady release of energy, keeping you full and active for longer without a sugar crash.
Yes, Poha Dosa is a relatively healthy breakfast option. It's light, easy to digest, and provides carbohydrates for energy. The fermentation process enhances its nutritional value by increasing B vitamins and making it gut-friendly. To keep it healthy, use minimal oil for cooking.
One Poha Dosa (approximately 102g) contains around 150-170 calories. This can vary based on the size of the dosa and the amount of oil used for cooking.
The most common reason is temperature. The batter needs a warm environment (around 25-30°C or 77-86°F) to ferment properly. If your kitchen is cold, try placing the batter in a turned-off oven with the light on or in an Instant Pot on the 'Yogurt' setting.
Poha Dosa is naturally soft and spongy due to the poha. It is not meant to be crispy like a traditional Rava Dosa or Paper Dosa. Trying to make it thin and crispy will likely cause it to break.
Store leftover fermented batter in an airtight container in the refrigerator for up to 3 days. The batter will continue to ferment slowly and may become more sour over time. Bring it to room temperature for 15-20 minutes before making dosas.