Instant Aval Dosa Recipe
`Aval dosa` is one of the classic recipes from the South India which is made from rice batter mixed with `aval` that is flattened rice.
Aval Dosa is slightly different from the regular dosa in taste and texture, though it is similar in size and shape. Its pearly white colour and spongy texture makes it irresistible and delicious.
People who like to try different type of dosa can opt for this aval dosa recipe. It strikes a chord with both kids and adults alike. It is a much suited breakfast for elderly persons too as it is soft and spongy and as well as bland and soothing.
It is famous in the southern states of India like Tamil Nadu, Andhra Pradesh, Karnataka and Kerala. The ingredients and the method of preparation may vary slightly from one region to the other. It is one of the common snack prepared in any south Indian kitchen.
Aval is very good for health as it is easily digestible and it also contains iron. It is always recommended for diabetic patients as it controls blood sugar levels. In the North it is taken in the form of `aaloo poha` and `chievda`. It is a good source of probiotic and has healthy carbohydrates in it. People who are interested in weight loss can choose this Aval dosa for breakfast or dinner.
Ingredients Required To Make Aval Dosa Recipe
How To Prepare Aval Dosa Recipe
To make aval dosa recipe, Soak the measured quantities of rice, dhal, poha, methi seeds all together in a vessel filled with water for about 3-4 hours approximately.
After a few hours, rinse the soaked lentils with clean water and drain the water fully.
Then add a quarter cup of curd and the soaked lentils in a mixer jar and grind it into a fine batter.
Add a little water now and then while grinding.
Pour it into a bowl and add the required salt, a pinch of baking soda and mix thoroughly and keep it aside.
Let it ferment for a few hours. (4-5 hours approximately)
Heat a `cast Iron tava` in the stove and keep it in medium flame.
Once the `tava` is heated just smear a few drops of gingelly oil over it and smear with a sliced onion to prepare the surface smooth.
Now take a ladle full of batter and apply it on the `tava’ in a circular motion in the clockwise direction.
Make it slightly thick so that it would be fluffy.
Take half a tea spoon of gingelly oil and spread it around the dosa fully.
Simmer the flame and close it with a lid.
Let it cook for a minute and after that just open the lid to see the fluffy poha dosa with pores all over. Aval dosa is almost ready.
At this stage, just flip the dosa to the other side if you need it and switch off the stove.
Otherwise, you can serve it right way with south Indian special shallots sambhar and coconut chutney.
Ingredients
Directions
To make aval dosa recipe, Soak the measured quantities of rice, dhal, poha, methi seeds all together in a vessel filled with water for about 3-4 hours approximately.
After a few hours, rinse the soaked lentils with clean water and drain the water fully.
Then add a quarter cup of curd and the soaked lentils in a mixer jar and grind it into a fine batter.
Add a little water now and then while grinding.
Pour it into a bowl and add the required salt, a pinch of baking soda and mix thoroughly and keep it aside.
Let it ferment for a few hours. (4-5 hours approximately)
Heat a `cast Iron tava` in the stove and keep it in medium flame.
Once the `tava` is heated just smear a few drops of gingelly oil over it and smear with a sliced onion to prepare the surface smooth.
Now take a ladle full of batter and apply it on the `tava’ in a circular motion in the clockwise direction.
Make it slightly thick so that it would be fluffy.
Take half a tea spoon of gingelly oil and spread it around the dosa fully.
Simmer the flame and close it with a lid.
Let it cook for a minute and after that just open the lid to see the fluffy poha dosa with pores all over. Aval dosa is almost ready.
At this stage, just flip the dosa to the other side if you need it and switch off the stove.
Otherwise, you can serve it right way with south Indian special shallots sambhar and coconut chutney.
