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7/11/2012 10:58 AM by Nishat Anjum coconut chutni always tastes best with dosas.
12/29/2011 1:40 PM by sherin This is a wonderful recipe. Would like to comment on a previous query. The skillet used for making dosa’s ideally should not be used for any other cooking purpose. This will help the dosa’s come out prefect every time and prevent sticking. Also, poha is flat beaten rice called in my language malayalam as 'aval'. Any south indian shop would have it. I think in Hindi its called pauwa. Ciao
7/28/2011 12:24 PM by jean chaurasia Hi Bharvi, if you want a crisp dosa try this method. Peel and cut an onion in half. Stick a fork in it and dip in oil and rub this on the tava before ladling the dosa batter. Let me know how this turns out. my email ID:jmc_margherita@yahoo.com
5/30/2011 9:40 AM by Mayask Hi ! Your dosa recipe is gud . Thank U .
8/9/2010 9:14 AM by BHARVI KHATRI i use the same recipe for dosa. i just add cooked rice instead of poha n add a tsp of chana dal it tastes gd. but i ve a problem my dosas r not crispy enough. the batter sticks to ladle n even if i manage to make a thin dosa it sticks to tava. any idea y? (i use non stick tava n move onion over it b4 pouring the batter. plz guide. thanx
8/28/2009 9:01 AM by saima zafaR 4 5 times with hand or an electronic beater
8/18/2009 12:00 PM by salma Many years ago i ate a dosa in a restuarent there is mash potatoes inside the dosa and serve with a peanuts sauce, the taste was amazing, now problem is that in karachi pplz dont know how 2 cook dosa infact they dont know what is dosa thats why i want u guys plz share the recipe of dosa with potatoes and peanut suace. thx
8/18/2009 1:24 AM by shubha i as a north indian face alot of problem in making dosa. but this recipe seems to be the simplest and i will try tomorrow. yes instead of poha we can try sabudana coz it will make it more crispy.
6/7/2009 11:16 PM by Anita Kanwar Thanks for recipe.My children will love to eat dosa at home.
3/14/2009 8:45 AM by Priyanka Poha is nothing but flat rice.If u still do not understand this ,go 2 google & make a search on images over there. You will be able to see poha or cheoora.
3/14/2009 4:30 AM by r mohajir Poha is flat beaten rice or what is used to make chivda( not sure about the spelling though) . Maharastrians use a lot of poha . it is white & available in all supermarkets .However cooked white rice a small bowl full added while grinding the dosa batter gives you crisp & golden brown dosas .
3/14/2009 2:57 AM by rajeswari for Ms.Sushmitha,instead of poha u can soak 2 tsp sabudhana (marati) or jevarusi (tamil) or sago in english .soak with rice itself. for Ms.Renu,Poha makes soft.for idlis poha makes puffy.for dosas sabudhana works out crispier and comes like hotel dosa. for Ms.Sarita, Poha means beaten rice.
3/14/2009 12:12 AM by Annapurna Add 1/4 cup of chana daal, the dosas becomes more crispy and tasty. As per me poha makes dosa litlle soft better to go for cooked rice.
2/19/2009 12:53 AM by Sushila Acharjya Sir I liked your recipe. But I could not understand the meaning of the word "POHA'
2/7/2009 5:20 AM by hussaina what is poha
1/27/2009 8:19 AM by Rainuka Dutta Thanks for, such an easy and tasty recipe. My family, definitely, will enjoy your Dosa recipe.
10/17/2008 6:08 AM by Neeta Rabara I have tried toor dal, channa dal, and masoor dal it works great. But i don't know the poha.
10/6/2008 11:18 AM by haritha instead of poha we can use cooked left over rice.it gives nice colour to the dosa (golden).
8/19/2008 9:32 PM by Sushma Hey i normally make dosa's it come out good, but this time i tried to make dosa ur way and it really turned out great very crispy, when the batter rises up properly i feel very happy as i know then that the dosa's are gona be perpect, thnks for sharing ur recipe.
6/1/2008 12:48 AM by keerti.s.kapoor Instead of Poha we can add little cooked rice while grinding the urad dal and rice mixture. It makes the dosas brown and crisp.
5/26/2008 4:54 AM by renu hi mrs. soujanya, i prepared dosa with your recipe..but dosa has been cooked very soft...i want crispier.actually i cooked first time n also didn't know how thick the batter should be.........can u explain...also i didn't add too much water.dosa prepared was quite thick......plz help
5/24/2008 3:41 AM by Shail I prepared the batter as was written by you but unfortunately they were sticking on the nonstickTava and were not coming out smoothly.I even poured little oil on the sides as mentioned and the dosas were not thin too.They tasted good and the whole family enjoyed it but their not coming out smoothly bothered me.Pls correct me if I was wrong somewhere so that I can make it again without hassel.
1/4/2008 11:06 AM by Soujanya Hariprasad Hi Munira...poha is called as Beaten Rice in English. Sometimes its also called as Aval. I dont knw in other languages. It can be easily found in Grocery stores.
1/3/2008 7:44 AM by munira mazhar i also want to know what is poha?
12/28/2007 2:40 AM by shilpa hi.. bfoure grinding dosa ATTA, add 2 onion ,& this time add poha (soaked 5mits only) . & in this ATTA we can make dosa very crispy & colour ful dosa.( GOLDEN BROWN)
12/26/2007 5:04 AM by Shafalia Instead of poha can use sago 2-3 tsps. Soak seperately in a bowl for 4-5 hrs then grind with rice and dal . We can make crispy dosas. It also gives colour to the dosa when cooked . (golden brown)
12/12/2007 3:24 PM by Soujanya Hariprasad Poha is Beaten Rice in English, Avalakki in Kannada. It is also called as Aval. No it cannot be substituted with anythg else to get that taste.
12/5/2007 10:19 PM by Susmitha Can poha be replaced with anything??
12/5/2007 11:31 AM by saritha wats poha?
11/12/2007 10:16 AM by Soujanya Hariprasad Thanks poornima. I'll try with toor, channa & masoor dal. Of course, poha should not be soaked overnite & this what my receipe says.
11/10/2007 2:06 PM by Soujanya Hariprasad Thank u Poornima. I'll definitely try with Toor, masoor & channa dal. Of course, poha should not be soaked for overnite & the recipe also says the same.
11/9/2007 6:11 AM by Babita suvarana Recipe is good.To get crispier dosas, After smearing the hot griddle with oil,if u just sprinkle little water to the griddle, u get crisper dosas
11/7/2007 10:51 AM by poornima mendes hi...with urad dal u can also add little channa dal, little toor dal, and masoor dal..gives a good taste and thick poha should not be soaked overnight but just a hour before u grind the rice.

7/11/2012 10:58 AM by Nishat Anjum

coconut chutni always tastes best with dosas.

12/29/2011 1:40 PM by sherin

This is a wonderful recipe. Would like to comment on a previous query. The skillet used for making dosa’s ideally should not be used for any other cooking purpose. This will help the dosa’s come out prefect every time and prevent sticking. Also, poha is flat beaten rice called in my language malayalam as 'aval'. Any south indian shop would have it. I think in Hindi its called pauwa. Ciao

7/28/2011 12:24 PM by jean chaurasia

Hi Bharvi, if you want a crisp dosa try this method. Peel and cut an onion in half. Stick a fork in it and dip in oil and rub this on the tava before ladling the dosa batter. Let me know how this turns out. my email ID:jmc_margherita@yahoo.com

5/30/2011 9:40 AM by Mayask

Hi ! Your dosa recipe is gud . Thank U .

8/9/2010 9:14 AM by BHARVI KHATRI

i use the same recipe for dosa. i just add cooked rice instead of poha n add a tsp of chana dal it tastes gd. but i ve a problem my dosas r not crispy enough. the batter sticks to ladle n even if i manage to make a thin dosa it sticks to tava. any idea y? (i use non stick tava n move onion over it b4 pouring the batter. plz guide. thanx

8/28/2009 9:01 AM by saima zafaR

4 5 times with hand or an electronic beater

8/18/2009 12:00 PM by salma

Many years ago i ate a dosa in a restuarent there is mash potatoes inside the dosa and serve with a peanuts sauce, the taste was amazing, now problem is that in karachi pplz dont know how 2 cook dosa infact they dont know what is dosa thats why i want u guys plz share the recipe of dosa with potatoes and peanut suace. thx

8/18/2009 1:24 AM by shubha

i as a north indian face alot of problem in making dosa. but this recipe seems to be the simplest and i will try tomorrow. yes instead of poha we can try sabudana coz it will make it more crispy.

6/7/2009 11:16 PM by Anita Kanwar

Thanks for recipe.My children will love to eat dosa at home.

3/14/2009 8:45 AM by Priyanka

Poha is nothing but flat rice.If u still do not understand this ,go 2 google & make a search on images over there. You will be able to see poha or cheoora.

3/14/2009 4:30 AM by r mohajir

Poha is flat beaten rice or what is used to make chivda( not sure about the spelling though) . Maharastrians use a lot of poha . it is white & available in all supermarkets .However cooked white rice a small bowl full added while grinding the dosa batter gives you crisp & golden brown dosas .

3/14/2009 2:57 AM by rajeswari

for Ms.Sushmitha,instead of poha u can soak 2 tsp sabudhana (marati) or jevarusi (tamil) or sago in english .soak with rice itself. for Ms.Renu,Poha makes soft.for idlis poha makes puffy.for dosas sabudhana works out crispier and comes like hotel dosa. for Ms.Sarita, Poha means beaten rice.

3/14/2009 12:12 AM by Annapurna

Add 1/4 cup of chana daal, the dosas becomes more crispy and tasty. As per me poha makes dosa litlle soft better to go for cooked rice.

2/19/2009 12:53 AM by Sushila Acharjya

Sir I liked your recipe. But I could not understand the meaning of the word "POHA'

2/7/2009 5:20 AM by hussaina

what is poha

1/27/2009 8:19 AM by Rainuka Dutta

Thanks for, such an easy and tasty recipe. My family, definitely, will enjoy your Dosa recipe.

10/17/2008 6:08 AM by Neeta Rabara

I have tried toor dal, channa dal, and masoor dal it works great. But i don't know the poha.

10/6/2008 11:18 AM by haritha

instead of poha we can use cooked left over rice.it gives nice colour to the dosa (golden).

8/19/2008 9:32 PM by Sushma

Hey i normally make dosa's it come out good, but this time i tried to make dosa ur way and it really turned out great very crispy, when the batter rises up properly i feel very happy as i know then that the dosa's are gona be perpect, thnks for sharing ur recipe.

6/1/2008 12:48 AM by keerti.s.kapoor

Instead of Poha we can add little cooked rice while grinding the urad dal and rice mixture. It makes the dosas brown and crisp.

5/26/2008 4:54 AM by renu

hi mrs. soujanya, i prepared dosa with your recipe..but dosa has been cooked very soft...i want crispier.actually i cooked first time n also didn't know how thick the batter should be.........can u explain...also i didn't add too much water.dosa prepared was quite thick......plz help

5/24/2008 3:41 AM by Shail

I prepared the batter as was written by you but unfortunately they were sticking on the nonstickTava and were not coming out smoothly.I even poured little oil on the sides as mentioned and the dosas were not thin too.They tasted good and the whole family enjoyed it but their not coming out smoothly bothered me.Pls correct me if I was wrong somewhere so that I can make it again without hassel.

1/4/2008 11:06 AM by Soujanya Hariprasad

Hi Munira...poha is called as Beaten Rice in English. Sometimes its also called as Aval. I dont knw in other languages. It can be easily found in Grocery stores.

1/3/2008 7:44 AM by munira mazhar

i also want to know what is poha?

12/28/2007 2:40 AM by shilpa

hi.. bfoure grinding dosa ATTA, add 2 onion ,& this time add poha (soaked 5mits only) . & in this ATTA we can make dosa very crispy & colour ful dosa.( GOLDEN BROWN)

12/26/2007 5:04 AM by Shafalia

Instead of poha can use sago 2-3 tsps. Soak seperately in a bowl for 4-5 hrs then grind with rice and dal . We can make crispy dosas. It also gives colour to the dosa when cooked . (golden brown)

12/12/2007 3:24 PM by Soujanya Hariprasad

Poha is Beaten Rice in English, Avalakki in Kannada. It is also called as Aval. No it cannot be substituted with anythg else to get that taste.

12/5/2007 10:19 PM by Susmitha

Can poha be replaced with anything??

12/5/2007 11:31 AM by saritha

wats poha?

11/12/2007 10:16 AM by Soujanya Hariprasad

Thanks poornima. I'll try with toor, channa & masoor dal. Of course, poha should not be soaked overnite & this what my receipe says.

11/10/2007 2:06 PM by Soujanya Hariprasad

Thank u Poornima. I'll definitely try with Toor, masoor & channa dal. Of course, poha should not be soaked for overnite & the recipe also says the same.

11/9/2007 6:11 AM by Babita suvarana

Recipe is good.To get crispier dosas, After smearing the hot griddle with oil,if u just sprinkle little water to the griddle, u get crisper dosas

11/7/2007 10:51 AM by poornima mendes

hi...with urad dal u can also add little channa dal, little toor dal, and masoor dal..gives a good taste and thick poha should not be soaked overnight but just a hour before u grind the rice.

Dosa Batter

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