Cook's Hideout: Challa Ponganalu (Poha Dosa)

July 14, 2007

Challa Ponganalu (Poha Dosa)

These dosas are fluffy, slightly tangy and extremely easy to make. I had this recipe for a while now (courtesy of our neighbor in India) and when I saw Asha’s Avalakkai dosa, I had to give it a try.

Rice – 1 cup
Poha (Atukulu) – ¾ cup
Buttermilk - for grinding
Salt – to taste

  • Soak rice overnight. Soak poha for ½ hour.
  • Grind rice and poha with buttermilk and salt to make a thin batter similar to dosa batter consistency.Cover and allow to ferment overnight or for atleast 8-10 hours.
  • Make dosas on a non-stick skillet with little oil.
  • Serve them hot with chutney or podi of your choice.


  1. Pavani,

    Looks nice, we call it set dosa . I love the texture very soft and spongy

  2. Hi Pavani! This is my favourite dosa. Looks lovely and great. Thanks for sharing.

  3. I have heard abt the texture of this dosa. Will try it out sometime..

  4. I Love this dosas and its my favourite and i love to have with sesame seeds chutney. they go very well together right???

  5. Perfect looking dosas Pavani.Thanks for trying my recipe,told ya it's good!:)) Enjoy.

  6. Hi Pavani,
    Dosas looks delicious.I havent tried this recipe.Wd try this next time.
    Thanks for sharing

  7. Very interesting poha version is quite different


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