Atukula Attu (Atukulu = Poha or Aval and Attu = Dosa in Telugu) is a super soft dosa that tastes great even when it is cold. Its spongy soft texture is the reason why it is called Sponge Dosa as well. 🙂 Called Aval Dosai in Tamil, it is the base for Set Dosa.
I made this dosa for my father this past weekend because he had a couple of teeth extracted and needed something soft to chew on.
I have cooked both sides of the dosa and have not used any soda. You can choose to cook just one side of the dosa as well.
Do try my recipes for Pesarattu, MLA Pesarattu, Parippu Adai, Davangere Benne Dosa, Mumbai Mysore Masala Dosa, and Mysore Masala Dosa.
How to Make Atukula Attu, Aval Dosai, Poha Dosa, Sponge Dosa
Soaking Time: 6 Hours
Fermentation Time: 8 to 12 Hours
Cooking Time: 5 to 7 Minutes Per Dosa
- Biyyam, Chawal, or Rice – 1 Cup
- Atukulu, Poha, Aval or Beaten Rice – 1/4 Cup
- Minapa Pappu, Udad Dal or Husked Black Gram – 1 tbsp
- Menthulu, Methi Dana, or Fenugreek Seeds – 8 to 10
- Perugu, Dahi, Curd or Yogurt – 1/4 Cup (Preferably Sour)
- Soda – 2 Large Pinches (Optional, I did not use it)
- Salt to Taste
- Oil for Making Dosas
Method to Make the Batter
- Wash and soak the rice, black gram, and fenugreek seeds in 2 Cups water for 6 Hours.
- Mix 1/4 water in the yogurt and mix well to form a smooth, lumpless liquid.
- Soak the poha or beaten rice in the diluted yogurt for at least 1 hour or till all the liquid is absorbed.
- Drain and save the water from the rice+gram mix.
- Grind the soaked poha along with all the liquid to a smooth paste.
- Set aside.
- Grind the rice + gram to a smooth paste. Add a little of the saved soaking water, if required. The batter should be thick and just fall off a spoon.
- Mix the ground poha and rice + gram mix.
- Cover and set aside to ferment for 8 to 12 hours.
Method to Make the Atukula Attu, Aval Dosai, Poha Dosa
- Add salt to the batter and mix well.
- Add a little water to the batter and mix well. The batter should be thick but of pouring consistency.
- If required, add the soda to the batter and mix well. Set aside for 5 minutes.
- Heat a tava.
- Grease the surface of tava with a few drops of oil.
- Add a ladle full of batter in the centre of the tava and let the batter spread on its own.
- Cover and cook for a couple of minutes.
- If required, flip over and cook the other side. I did.
- Serve hot with Milagai Podi or Kharam Podi, Tomato Chutney or Coconut Chutney.
- Repeat to make more dosas.
- Adding soda will make the dosa more fluffy. However, I have found that the dosa is very fluffy on its own and so did not add the soda.
- Udad dal makes this dosa a bit more dense. You can omit it, if required.
- You need not cook the flip side. My father likes it so and hence I cook my Atukula Attu on both sides. 🙂
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