How to make Poha Dosa Recipe - Dosa with a twist of rice flakes.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Pressed rice (poha) ( पोहा ) , Parboiled rice ( उकड़ा चावल )

Cuisine : Fusion

Course : Snack

Poha Dosa

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Poha Dosa checkout Kanda Poha , Poha Balls , Poha Cutlets , Khatta Meetha Chiwda . You can also find more Snack recipes like Cornflakes French Toast, Rice Rawa Upit, Batatya Cha Kees, Pav Bhaji. Or try out these recipes from Fusion Cuisine like Grilled Chicken Sandwich, Caramel Banana, Penne And Vegetables In Makhni Sauce, Wheat Cookies.

Poha Dosa Recipe Card

Poha Dosa
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Prep Time : 8-10 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Poha Dosa

  • Pressed rice (poha) 1 cup

  • Parboiled rice 6 cups

  • Split black gram skinless (dhuli urad dal) 1/2 cups

  • Baking soda a pinch

  • Sugar 2 teaspoons

  • Salt to taste

  • Oil as required

Method

Step 1

Wash and soak the rice for at least four hours. Wash and soak the dal for 2 hours. Wash and soak the poha for one hour. Drain rice, dal and poha. Grind each one separately to a fine consistency.

Step 2

Mix all the three well and add water as required to make a batter of desired consistency. Transfer the batter into a deep vessel, cover with a tight fitting lid and keep it in a dark and warm place overnight to ferment.

Step 3

Just before making the dosas, add baking soda, sugar and salt and mix lightly. Heat a non stick tawa. Drizzle a little oil and wipe with a wet cloth so that the tawa is tempered.

Step 4

Drop a ladle full of batter on the tawa and spread it in a circular motion as thinly as possible. Drizzle a little oil all around and let the dosa cook on medium heat.

Step 5

When ready the edges will begin to separate from the tawa. Gently roll up and serve hot with chutney and sambhar.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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