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Poha dosa recipe | Instant poha dosa | crispy hotel style poha dosa

Poha dosa is a variation of the traditional dosa made with a combination of raw rice, poha (flattened rice), and buttermilk. Typically, dosa is prepared from fermented batter, but poha dosa is an instant version that doesn’t require complex ingredients. It is thin, crispy, and easy to prepare, making it a healthy option for breakfast or a snack in a kid’s lunchbox. I also recommend pairing it with spicy red chilli-coconut chutney, as it complements the dosa perfectly. Give this recipe a try, and you won’t be disappointed!

The key to making instant poha dosa at home are
  • Firstly, I prepared the dosa batter using raw rice, urad dal, and poha. Adding rice to the batter gives it an extra crispiness. I also soaked the rice-poha mixture in buttermilk to expedite the fermentation process.
  • The dosa batter should have a medium-thick and ribbon-like consistency to allow easy spreading onto the pan. If your batter is slightly thinner, you can add some rava to adjust its consistency.
  • To make the dosa crispy and flavorful, it should be roasted on a low-medium flame with a generous amount of oil.
  • Lastly, poha dosa is best enjoyed when served hot and accompanied by spicy chutney.
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Recipe video

Poha dosa recipe | Instant poha dosa | crispy hotel style poha dosa

Author Nehas Cook Book
3 from 5 votes
Prep Time 5 minutes
Cook Time 20 minutes
Soaking time 3 hours
Total Time 3 hours 25 minutes
Course Breakfast
Cuisine Indian
Servings 10 Medium size dosa


For poha dosa

  • ½ cup poha
  • 1 cup raw rice
  • 1 tbsp urad dal
  • 2 cup buttermilk
  • Salt to taste
  • 1 tsp sugar - optional
  • ¼ tsp baking soda
  • Oil or butter for roasting
  • For red chilli-coconut chutney
  • 1 cup grated coconut
  • 2 tbsp roasted chana dal
  • ½ tsp ginger pieces
  • 3 garlic cloves
  • 6 soaked kashemiri red chilli
  • Pinch of hing
  • Salt to taste
  • 1 piece tamarind
  • ½ cup water or as required

For chutney tadka

  • 1 tbsp oil
  • ½ tsp mustard seeds
  • 1 tsp urad dal
  • Some curry leaves
  • 2 dry red chilli


Making poha dosa:

  • In a mixing bowl, wash poha, rice, and urad dal. Then add buttermilk and mix well. Soak the mixture for 3 hours.
  • After soaking, transfer the mixture to a blender jar without adding any water. Grind it into a smooth and medium-thick batter.
  • Pour the batter back into the mixing bowl.
  • Add salt, sugar, and baking soda to the batter. Mix well and whisk for 2 minutes.
  • Heat a tawa (griddle) and sprinkle water on it. Wipe off the water with a cloth to cool down the temperature of the tawa.
  • Take 2 small ladlefuls of batter and spread it evenly on the tawa.
  • Apply oil or butter on the dosa and roast it on medium flame until crispy.
  • Serve the crispy dosa with spicy red chutney.

Making red chilli-garlic chutney:

  • In a blender jar, add grated coconut, roasted chana dal, ginger pieces, garlic cloves, soaked Kashmiri red chillies, hing, salt, tamarind pieces, and water. Grind it into a smooth paste.
  • Transfer the ground paste into a mixing bowl.
  • In a tadka pan, heat oil and add mustard seeds, urad dal, curry leaves, and red chilli. Sauté them.
  • Pour the sautéed mixture into the mixing bowl with the ground paste.
  • Spicy red chilli-coconut chutney is ready to serve.


  1. Raw rice gives crispiness to dosa.
  2. Do not add water while grinding the batter.
  3. The consistency of the batter should be medium-thick and pouring.
  4. Decrease the tawa temperature and lower the flame while spreading dosa.
  5. Cook the dosa on medium flame until it becomes crispy from both sides.
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3 from 5 votes (5 ratings without comment)


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