Sponge Dosa/ Poha Dosa/ Avalakki Dosa

I am a goner for Soft and Fluffy Dosas. More than I would like to accept amidst the crowd of my folks who keeps asking for roast and crisp dosas, I would hope to have a softer dosa 😝. There is something exhilarating about dipping those spongy dosas in your chutneys or sambhar!

So I had to make this Poha Dosa for breakfast one day. I kept pushing it as it required fermentation, but finally gave in an tried it last week. Popular in the malnad cuisine of Karnataka, it was a great way to start the day!

Sponge/Aval/Poka Dosa:

What You Will Need:

1 Cup Idli Rice
1/4 Cup Urad Dal
1 Tsp Methi Seeds
1 Cup Flattened Rice/ Thin Or Thick Poha
3/4 Cup Curd
Salt As Needed

What You Do:

• Soak the Idli Rice, Urad Dal and Methi Seeds in water for 2 to 3 hours. 
• When the rice has soaked and is ready to be ground, soak the flattened rice or poha in the curd. (If using thick poha, soak it with the rice, keeping the curd to be mixed later)
• Grind the soaked idli, urad dal and methi seeds in a mixer till smooth.
• Grind the poha and curd together till smooth.
• Mix both the batters with salt and let it ferment for 8-10 hours. Preferably overnight.
• Once fermented, heat a tawa and pour a ladle of the batter like oothappam or set dosa, drizzle oil and close it with dosa lid to cook.
• Don't flip the dosa and serve as it is with a side dish of choice.

The Dosas are so soft, fluffy and super spongy and does take time to cook!