Tuesday, September 23, 2008

Bread Dosa | Avalakki Dose

                    (Dosa served with ginger chutney, guacamole & sauteed broccoli)

Don't get carried away by the name. You do not need bread to prepare this dosa..

It is named "bread dosa" because of the texture of the dosas. It is surprisingly soft & melt in the mouth. I learnt this recipe from my mother-in-law who is a stupendous cook. I must say she is an expert in preparing different varieties of dosas. Being born in a South Canara family, she has imbibed cooking & does it so fast & yummy, that you'll have to just keep licking your fingers :)))

Ok, now that we had her introduction, let us move on to the recipe:

2 cups raw rice, refer notes
1 cup poha/beaten rice/avalakki
1 tablespoon fenugreek seeds(menthya)
3/4th cup sour curd(yogurt)/buttermilk
salt according to taste.

  • Soak the rice & fenugreek seeds for atleast 3-4 hours
  • Soak the poha in sour curd for about 30 mins to 1 hour.
  • Grind the rice, fenugreek seeds & poha along with the curd to form a smooth batter.
  • Ferment the batter for 8 hours.
  • Add salt just before preparing the dosas.
  • Prepare the dosas & have it with a chutney of your choice!


  • Dosa will not become crisp with this batter. It will become unusually soft & tastes different. Prepare the dosa a little thicker than the normal dosa (similar to set dosas).
  • You could use sona masoori rice, ponni rice, idli/dosai rice or raw rice for this dosa. It tastes great with all the above mentioned rice varieties. I haven't tried it with basmati rice or jasmine rice. 

Update: Some pictures are updated on 11/24/2013

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