Instant Aval Dosa | Poha Dosa | Easy Aval Dosai Recipe

Easy, quick and instant Aval Dosa Recipe with detailed step by step pictures. Instant Poha Dosa Rice, make Aval Dosai without rice or urad dal. Perfect for breakfast or light dinner with chutney & sambar!

Instant Aval Dosa is a quick and delicious dosa made without rice or urad dal. It is instant with less than half an hour of preparation time and there is no fermentation needed for the dosa batter. It works out perfectly well for those busy mornings and evenings for a quick fix of filling meal, with chutneys and sambar. Poha Dosa is quite soft and fluffy, the batter stores well for over a day in fridge too. As there is no dal or rice used for soaking & grinding, it is very easy to make this instant dosai.

Jump to:

• Key Ingredients
• Tips & Important Notes for Making Instant Aval Dosa
• Substitutions & Variations
• Serving Suggestions
• Similar Recipes
• Instant Aval Dosa Recipe with Step by Step Pictures
• Recipe Notes
• 📖 Recipe
• 💬 Comments

Key Ingredients

Aval, also known as Poha or flattened rice is one of the main ingredients for making this soft & fluffy instant dosai.

Sooji, also known as Semolina is the other key ingredient for making the dosa batter.

Fresh Thick Curd is used in the batter to enhance the flavor & to give a mild fermented taste to the instant dosa.

Just a pinch of Baking Soda yields softer and fluffier dosa, but is totally optional.

For full list of ingredients and exact measurements, check the recipe below.

Tips & Important Notes for Making Instant Aval Dosa

This recipe for instant poha dosa is very simple, easy and absolutely beginner—friendly. Follow the below notes and tips if you are giving this recipe a try!

Using thin flattened rice or poha makes it easier to soak in lesser time. If you are using thick poha, adjust the soaking time accordingly.

The instant dosa requires some binding ingredient to make the batter and I have used sooji (unroasted) to be soaked along with poha. Check out the substitutions & variations section for more options.

This instant aval dosa requires literally a pinch of baking soda, especially if you want to make dosa immediately after grinding the batter. I made a few without the use of the soda and while there was no difference texturally or with taste, it does feel fluffy with soda.

Do not be tempted to spread the dosa batter too thin. Just pour a ladle of batter and spread it gently, just to make it flatter. This dosa tastes better when the dosa is thicker & fluffier.

Using a hot cast iron tawa to make dosa yields soft & fluffy dosa. Always cook the dosa on medium flame and sprinkle some water in between making dosas to maintain the same temperature.

Substitutions & Variations

Sooji can be replaced with maida/rice flour although the texture of the dosa can be slightly different.

You can also add grated carrots, finely chopped onions, coriander leaves to the batter for a colorful dosa.

If you do not want to use baking soda, let the batter ferment in a warm place for 4-6hrs.

This dosa is typically cooked on one side only, by cooking it covered with a lid. But it can also be cooked on both sides.

Serving Suggestions

Instant Aval Dosai is best served hot or warm with the side of coconut chutney or tiffin sambar. The dosa stays fluffy and soft even after cooling down, however it can stick to the other dosa because of the use of poha. So it is better to make the dosa when they are ready to be served than make them ahead. The batter can be stored in fridge for upto a day to make soft & fluffy dosas.

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Instant Aval Dosa Recipe with Step by Step Pictures

In a bowl add 1 cup Aval/Poha and ½ cup unroasted Sooji. Add water enough to immerse both the ingredients.

Soak for 10-15mins. When pressed between fingers, aval should be mashable.

Add the soaked ingredients to a blender and grind into a smooth paste adding water as needed.

Next add ¼ cup thick fresh curd and salt as needed.

Let the batter rest for 10 mins. Adjust the consistency by adding water as needed. It should not be too thick. Mix a pinch of baking soda (if using) just before making the dosa.

Meanwhile heat a cast iron tawa and once hot, set the flame on medium. Pour a ladle of batter at the center of the tawa. Don’t spread it too much and gently flatten it out. Drizzle oil around the edges.

Cook on medium flame covered for 1-2 mins until the dosa is cooked & the bottom is golden.

Gently remove the dosa. It is optional to flip it and cook the other side. Repeat this with rest of the dosa batter.

Serve hot or warm with coconut chutney and tiffin sambar.

Recipe Notes

• It is optional to use baking soda. Alternatively the batter can be left to ferment for a few hours in a warm place before making dosa.

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

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