Sanjeev Kapoor

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Poha Dosa

Dosa with a twist of rice flakes.

This is an exclusive website recipe.

Preparation Time : 8-10 hour

Cooking time : 11-15 minutes

Servings : 4

Poha Dosa

Main Ingredients

Pressed rice (poha), Parboiled rice





Level Of Cooking


Try something new


  • 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


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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