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.

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.

Challa Ponganalu (Poha Dosa)

Summary

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  • Coursebreakfast
  • Cuisinesouth indian
  • Yield6~8 Serving s 6~8 Serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time20 minutesPT0H20M
  • Total Time50 minutesPT0H50M
  • Passive Time

Ingredients

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

Steps

  1. Soak rice overnight. Soak poha for ½ hour.
  2. 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.
  3. Make dosas on a non-stick skillet with little oil.
  4. Serve them hot with chutney or podi of your choice.
Challa Ponganalu (Poha Dosa)
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