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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.

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Challa Ponganalu (Poha Dosa) Yum
Challa Ponganalu (Poha Dosa)
Course breakfast
Cuisine south indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Rice
  • ¾ cup Poha (Atukulu)
  • Buttermilk - for grinding
  • to taste Salt
Course breakfast
Cuisine south indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Rice
  • ¾ cup Poha (Atukulu)
  • Buttermilk - for grinding
  • to taste Salt
Challa Ponganalu (Poha Dosa)
Instructions
  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.
Recipe Notes

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7 thoughts on “Challa Ponganalu (Poha Dosa)”

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

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