Poha Dosa

Dosa with a twist of rice flakes. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Pressed Rice, Parboiled Rice
Cuisine Fusion
Course Snacks and Starters
Prep Time 8-10 hour
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Poha Dosa

  • 1 cup Pressed Rice
  • 6 cups Parboiled Rice
  • 1/2 cups Split black gram skinless (dhuli urad dal)


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

Nutrition Info

Calories 2325
Carbohydrates 469.9
Protein 65.8
Fat 20.2
Other Fiber Iron- 38.8mg