AVAlakki Mosaru Dose – Poha Curd Dosa

Avalakki Mosaru Dose or the Poha Curd Dosa made using Avalakki and mosaru is one of the easiest dosas to make. Avalakki Mosaru Dose is one of my favourite dosa as it is crisp, soft and is totally yum. Fried with ghee and butter makes it heavenly. The only important thing to remember in this recipe is that the curd has to be extremely sour. It has to be acidic sour.

Learnt this from my friend’s father and ever since this is the only dosa I make. During this tiring times, making a huge batch of dosa batter is a good idea. I have varieties of chutneys in the refrigerator and mostly all of them go so well with this dosa. Along with the three basic chutneys, I also love having  Garlic chutney pudi, Sun-dried tomato pickle, capsicum rusk chutney, Kadale chutney.

*Avalakki – Poha / Beaten Rice

Mosaru – Curd

Dose – Dosa

Ingredients

1 cup – Rice

1/2 cup – Thick beaten rice

1 cup – Sour curd ( very important)

Salt to taste

1 Tbsp – Sugar

Method

Place the curd out on the platform for 4 to 6 hours or more. It is very important that the curd is in room temperature and extremely sour. Placing it out of the refrigerator for hours helps it get back to room temperature, as well as turn more sour. The curd has to be acidic  almost. You should be able to smell the sourness. The sourer the better. This point is key to getting this Dose right. 

To make the Avalakki Mosaru Dose, wash the rice well and soak it in water

Rinse the poha and mix it with the sour curd and set it aside.

Soak the rice in water and poha in curd separately.

Let the rice and poha soak at least for 4 hours.

Grind  both poha and rice together to a smooth paste with minimum water. Grind it till is is super smooth. (Tip is to touch the ground batter and see if it is slightly warm to touch, warm batter ferments well and when you open the lid of the grinder you should see air bubbles in the batter. * like in the image below)

Pour it into a huge bowl , mix 1 tsp of salt and cover the bowl with a lid and keep it out to ferment.

The batter will ferment in a couple of hours if the temperature outside is high, if not it may take longer, up to 4 hours.

You can cover the bowl with a plate and  leave it out overnight on your kitchen platform as  well and keep a plate under it to collect any over flowing batter. You can refrigerate once the batter is done and use it for a week.

This batter ferments very well and quickly (see image below 🙂 )

Do not add too much water while grinding as the sour curd will release water and the batter tends to get watery.

Add sugar and remaining salt to taste to the batter before you make the dosas. Sugar helps caramelise and give a gold colour to the dosas.

Fry them with ghee or butter and it tastes yum.