Poha Rava Dosa Recipe – Easy South Indian Breakfast Idea

Last Updated on 2 months by Neha Deshmukh

Poha Rava Dosa Recipe – Easy South Indian Breakfast Idea

Hey everyone! If you’re anything like me, you love a good dosa for breakfast. But sometimes, you want something a little different, a little quicker, and maybe even a little easier than the traditional fermented batter. That’s where this Poha Rava Dosa comes in! It’s a fantastic way to enjoy that crispy, savory goodness without the overnight soaking and grinding. I first stumbled upon this recipe when I was craving dosa but realized I hadn’t planned ahead. It’s been a breakfast staple ever since!

Why You’ll Love This Recipe

This Poha Rava Dosa is a total winner for a few reasons. It’s incredibly quick – ready in under 30 minutes! You don’t need to worry about fermentation, making it perfect for busy mornings. Plus, the combination of poha and rava gives it a lovely texture – crispy edges and a soft, fluffy center. Honestly, it’s a delightful twist on a classic.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious dosas:

• 1 cup poha (thin beaten rice)
• 1 cup rava (coarse semolina)
• 1 cup curd (yogurt)
• ½ – ¾ tsp salt (adjust to taste)
• 1 cup water
• ½ tsp baking powder

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference!

Poha (Thin Beaten Rice): Varieties & Selection

Poha comes in different thicknesses. For this recipe, the thin, flattened variety works best. It blends more easily and gives a lighter texture. You can usually find it in Indian grocery stores.

Rava (Coarse Semolina): Types and Toasting

I prefer using regular coarse semolina (rava/sooji). Some people like to lightly toast the rava before using it – this adds a nutty flavor and extra crispness. To toast, dry roast in a pan for 2-3 minutes on medium heat, stirring constantly, until fragrant. Be careful not to burn it!

Curd (Yogurt): Using Sour vs. Fresh

You can use either fresh or slightly sour curd. Sour curd will give a bit more tang to the dosa, which I personally love. If using fresh curd, you might want to add a squeeze of lemon juice for that extra zing. About 200g of curd is equivalent to 1 cup.

Regional Variations in Dosa Batter

Traditionally, dosa batter is made with rice and lentils. This recipe is a delightful shortcut, but you’ll find variations even within South India! Some families add a little bit of urad dal (split black lentils) to the batter for extra softness. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a bowl, combine the poha, rava, curd, and salt. Mix everything really well, making sure the poha and rava are evenly coated with the curd.
2. Now, cover the mixture and let it rest for about 20 minutes. This allows the poha and rava to soak up the moisture and soften.
3. Time to blend! Transfer the soaked mixture to a blender, add the water, and grind until you have a smooth batter. It should be similar in consistency to a regular dosa batter.
4. Pour the batter into a large bowl. Add the baking powder and gently mix it in. You’ll notice the batter becoming a little frothy – that’s exactly what we want!
5. Heat a non-stick dosa pan (tawa) over medium heat. Once hot, lightly grease it with a little oil.
6. Pour a ladleful of batter onto the pan and gently spread it in a circular motion. Don’t worry about making it perfect – a little rustic charm is totally fine!
7. Cook for a few minutes, until the edges start to lift and the top looks fully cooked. No flipping needed!
8. Serve immediately with your favorite chutney and sambar.

Expert Tips

Here are a few things I’ve learned over the years to make this dosa even better:

• Achieving the Perfect Crispy Texture: Make sure your pan is hot enough before pouring the batter. A well-heated pan is key to getting those crispy edges.
• Batter Consistency – Troubleshooting: If the batter is too thick, add a tablespoon or two of water. If it’s too thin, add a tablespoon of rava.
• Fermentation (Optional) & Its Impact: While not essential, letting the batter ferment for a few hours (or even overnight) will give it a slightly tangy flavor and a softer texture. Just cover it loosely and leave it in a warm place.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Poha Rava Dosa: Substitute the curd with plant-based yogurt. Coconut yogurt works particularly well!
• Gluten-Free Adaptations: This recipe is naturally gluten-free, as long as your rava is certified gluten-free.
• Spice Level Adjustments (Adding Chilies): Add a finely chopped green chili or a pinch of red chili powder to the batter for a spicy kick. My friend, Priya, loves adding a dash of asafoetida (hing) too!
• Festival Adaptations (Ganesh Chaturthi, etc.): These dosas are a great option for festivals. You can make them in mini sizes for offering during pooja.

Serving Suggestions

These dosas are fantastic with:

• Coconut-jaggery chutney (my absolute favorite!)
• Sambar
• Mint-coriander chutney
• A simple tomato chutney

Storage Instructions

• Storing Dosa Batter: You can store the leftover batter in the refrigerator for up to 2 days. It might thicken slightly, so add a little water before using.
• Storing Cooked Dosas (Reheating Tips): Cooked dosas are best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator. Reheat them on a hot tawa or in a microwave.

FAQs

Let’s answer some common questions:

What is the best type of poha to use for this dosa?

The thin, flattened variety of poha works best. It blends easily and gives a lighter texture.

Can I make the batter ahead of time? If so, how long will it keep?

Yes, you can! The batter will keep in the refrigerator for up to 2 days.

My dosa is sticking to the pan. What am I doing wrong?

Make sure your pan is hot enough and well-greased. Also, the batter shouldn’t be too thick.

Can I use rice flour instead of rava?

While you can experiment with rice flour, it will change the texture. Rava gives a unique crispiness that rice flour doesn’t quite replicate.

What is the ideal consistency of the dosa batter?

It should be similar to a regular dosa batter – pourable but not too runny.

Is this dosa naturally gluten-free?

Yes, it is! As long as you use certified gluten-free rava.