Poha Dosa

Poha means Riceflakes or flattened rice. Among the numerous dosa varieties , Poha dosa is amazingly soft , with lovely porous on top. It has a beautiful spongy texture and stays soft for some hours even if not hot. The batter should be well fermented.
Unlike other dosas which are spread into thin large circles, this dosa is made thick like uttappams where the batter is poured on a hot tava to spread on its own and is covered with a lid and cooked. It can be cooked on both sides too.


  • Dosa rice/idly rice : 2 cups
  • Poha : 1/2 cup if using dosa rice (or) 1/4 cup if you use idli rice
  • Sour buttermilk : 3-4 cups
  • Methi seeds : 1 tsp
  • Cooking soda : 1/4 tsp
  • Salt: as per taste
  • Oil – to drizzle


  1. Soak washed Rice, Poha and Methi seeds together in buttermilk overnight.
  2. Next morning grind to a smooth batter a bit watery than our idly batter. It should be of pouring consistency. Add salt and cooking soda and mix well.
  3. Leave this for a couple of hours (optional).Can prepare immediately also.
  4. Heat a dosa tava and pour a ladle full of batter. Do not spread,allow it to spread by itself. Drizzle oil on sides of the batter. Cook covered on medium flame for a minute.
  5. If you want to cook the other side. Just flip it and turn the dosa and cook the other side too for 1/2 a minute.
  6. Now the soft and fluffy dosa is ready to serve with sambar or chutney.
Another way to  make this dosa  is – Soak rice with methi for 3- 4 hrs and Poha with buttermilk  for an hour. Then grind them separately and mix well. Add salt and soda. Keep under fermentation overnight and prepare dosa in the morning as mentioned above.

3 replies to “Poha Dosa

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