Authentic Poha & Idli Dosa Recipe – South Indian Breakfast

Last Updated on 2 months by Neha Deshmukh

Authentic Poha & Idli Dosa Recipe – South Indian Breakfast

Okay, let’s be real. Is there anything better than a crispy, golden dosa for breakfast? Especially when it’s made with a little extra love (and a secret ingredient!). This Poha & Idli Dosa is a family favorite, and I’m so excited to finally share it with you. It’s a little different from your standard dosa, thanks to the addition of poha, which gives it an incredible lightness and fluffiness. Trust me, once you try it, you’ll be hooked!

Why You’ll Love This Recipe

This isn’t just another dosa recipe. The poha adds a subtle sweetness and a wonderfully airy texture. It’s surprisingly easy to make, even if you’re new to South Indian cooking. Plus, it’s incredibly versatile – perfect for a quick weekday breakfast, a lazy weekend brunch, or even a festive meal. You’ll be making about 20 dosas with this batch, so it’s great for families or for freezing extras!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 cups idli rice
• 1 cup urad dal (split black lentils)
• 1 tsp methi (fenugreek seeds)
• 1 cup poha (flattened rice)
• 2 tsp salt
• Ghee (for roasting) – amount as needed

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Idli Rice: Type and Quality

Using good quality idli rice is key. It’s specifically designed for making soft, fluffy idlis and dosas. Don’t substitute with regular rice – it just won’t give you the same result. Look for a brand that’s known for its consistent quality.

Urad Dal: Choosing the Right Split Black Lentils

Urad dal is what gives the dosa its crispness. Make sure you’re using split urad dal (also called split black lentils) and not whole urad dal. It should be fresh and have a creamy white color.

Methi (Fenugreek Seeds): The Flavor Booster

Don’t skip the methi! Just a teaspoon adds a lovely subtle flavor and aids in fermentation. It also gives the dosa a beautiful color.

Poha (Flattened Rice): Varieties and Their Impact

There are different types of poha – thick, thin, and medium. I prefer medium-sized poha for this recipe, as it blends well and doesn’t make the batter too grainy. If you only have thick poha, you can pulse it a few times in a blender to break it down a bit.

Ghee: Clarified Butter – Traditional vs. Store-Bought

Ghee is essential for that authentic flavor and golden crispness. Traditionally, it’s made at home, but good quality store-bought ghee works perfectly fine too. Don’t skimp – it really makes a difference!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the idli rice, urad dal, and methi seeds in a large bowl. Give it a good rinse, then soak everything in plenty of water for at least 5 hours, or even overnight. This is super important for softening the grains.
2. Once soaked, drain the rice and dal. Add it to a blender with enough fresh water to create a smooth batter. You want it to be fairly fine, but not watery.
3. Now, rinse the poha separately. Blend the rinsed poha into a slightly coarse paste with a little water. Add this poha paste to the rice-dal batter and mix well.
4. Cover the batter and let it ferment in a warm place for about 8 hours. The warmer the environment, the faster it will ferment. I usually leave it near the oven (turned off, of course!) or in a slightly warmed oven.
5. After fermentation, the batter will have almost doubled in size and will be light and airy. Add the salt and gently mix it in. Don’t overmix!
6. Heat a flat griddle or tawa over medium heat. Once hot, lightly grease it with ghee.
7. Pour a ladleful of batter onto the hot griddle and spread it into a thick circle.
8. Drizzle a little melted ghee around the edges of the dosa. Cover it with a lid and cook for about 2-3 minutes, or until the bottom is golden brown and crispy.
9. Remove from the griddle and serve immediately with your favorite chutney!

Expert Tips

• Batter Consistency: The batter should be flowing but not too runny. If it’s too thick, add a little water. If it’s too thin, add a tablespoon of rice flour.
• Griddle Temperature: The griddle needs to be hot enough to create a crispy dosa, but not so hot that it burns. Experiment to find the sweet spot!
• Ghee is Your Friend: Don’t be shy with the ghee! It adds flavor and helps the dosa get that beautiful golden color.

Variations

• Masala Dosa: Add a spiced potato filling for a classic Masala Dosa. My kids love this!
• Rava Dosa: Substitute some of the idli rice with semolina (rava) for a slightly different texture.
• Set Dosa: For a softer, fluffier dosa, don’t spread the batter as thinly.

Vegan Adaptation

Easily make this recipe vegan by substituting the ghee with a neutral-flavored oil like coconut oil or sunflower oil.

Gluten-Free Confirmation

This recipe is naturally gluten-free, making it a great option for those with gluten sensitivities.

Spice Level Adjustment (Optional)

Add a pinch of red chili powder to the batter for a little kick!

Festival Adaptations (e.g., Makar Sankranti)

During Makar Sankranti, we often make a slightly sweeter version of this dosa with a touch of jaggery in the batter. It’s a delicious way to celebrate the harvest festival!

Serving Suggestions

Serve your Poha & Idli Dosa with:

• Coconut Chutney
• Tomato Chutney
• Sambar
• A sprinkle of podi (gunpowder)

Storage Instructions

You can store the fermented batter in the refrigerator for up to 3 days. It might lose a little of its fluffiness, but it will still taste great. You can also freeze leftover dosas for later!

FAQs

What is the ideal consistency of the dosa batter?

The batter should be similar to pancake batter – flowing but not too runny.

Can I use a different type of rice instead of idli rice?

While you can experiment, idli rice really is the best for achieving the right texture.

How do I adjust the fermentation time based on the weather?

In warmer weather, the batter will ferment faster. In colder weather, it might take longer. Check the batter after 6-8 hours and adjust accordingly.

What chutneys pair best with Poha & Idli Dosa?

Coconut chutney and tomato chutney are classic pairings. Sambar is also a delicious accompaniment.

Can I make the batter ahead of time and store it?

Yes, you can! Just make sure to store it in an airtight container in the refrigerator.