Dosas have been a long-standing breakfast or brunch option in Indian cuisine. Pairing options for dosas are abundant with a variety of chutney recipes and sambar recipes to choose from. I agree to be sent email.
Aval dosas are not uncommon either, but the traditional version involves adding curd to the batter and my variations today show the non-dairy version. This vegan version is sure to become your top choice to make fluffy and tender dosas. The procedure for preparing the batter is very similar to that of a regular plain dosa and the difference lies in the ratio of poha to other grains. The lightness of aval makes them a lighter breakfast affair and a delightful experience.
How to ferment dosa batter
Getting down to the basics, the most important step in making the perfect dosa is preparing the batter and how well it is fermented. Fermenting is largely dependent on ambient temperatures and for that reason, it can be a challenge during cold winters or even in early spring. As a workaround option, I use a conventional oven to ferment the batter. I found that this is one way to get consistent fermentation results. Just set the oven to preheat to 400F, but turn it off within 5 minutes. This creates the perfect stage for fermentation over the next 10 hours. In a warm climate place, you could ferment the batter right on a countertop. There is yet another way to ferment and that is using an Instant Pot using the ‘Yogurt’ setting. Just use a glass or steel lid to close the pot just enough to leave some room for airflow. Do not use the lid that comes with the Instant Pot, as it can cut off all air exchange. Ferment the aval dosa batter for 9 to 10 hours. For this recipe, I had used the Instant Pot to ferment the batter. The unique aspect of the Poha Dosa batter is that it does not rise as much as the plain dosa batter during the fermenting process. However, the dosa still turns out soft, fluffy, and tender. This works very well if you prefer them soft and tender instead of thin and crispy.
How to make aval recipe
Unlike the conventional recipe for poha or aval dosa, I skipped the yogurt or curd part. I soaked the rice, aval, urad dal, and methi seeds in cold water for 5 hours before blending just the grains with just enough water.
Separate the grains from water and blend them to a smooth consistency, pouring water just as needed to get a flowy consistency. Check my video for reference. The next step would be to ferment the batter that I had just elaborated on. With the fermented batter ready, the last step would be to spread them on a hot pan. Grease a dosa pan or tawa with a few drops of oil. If using a non-stick pan, you do not need any oil. Heat the pan on a medium flame for about 2- 3 minutes(until it is hot) and pour a ladle full of batter in the center of the Tawa. Spread and swirl the batter quickly to cover the base of the pan. Drizzle a teaspoon of oil and allow it to cook on medium-high heat with a cover on top. Cook until the top appears cooked. Poha Dosa is ready! Pair it with your favorite chutney or sambar!
Expert tips
Use white rice like Sona Masoori and Idli rice for this recipe.I used thick poha, but you could also use the thin version of aval.Ferment the dosa batter for at least 8 hours. Use a cast iron griddle for making the dosa. It gives a nice texture and flavor to the dish.
If this Poha dosa recipe interests you, look for similar recipes in my blog such as the
Vegetable Poha - Spiced Flattened RiceHow To Make Dosa Batter - Dosa RecipeIdli Recipe - How To Make Idli Batter And Idli In Instant PotBrown Rice Idli - Instant PotInstant Pot Potato Onion Sambar
Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox.
📖 Recipe
Save this recipe for later use
