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Atukula Attu (Poha Dosa)

Mar 18th, 2010 | By | Category: All Recipes, Breakfast Recipes, Chutneys & Pachadis, Veg - Recipes

Atukula Attu ~ Poha Dosa/Kothimeera pachadi

Atukula Attu/Poha Dosa ~ Coriander Chutney

On hurried weekdays, we end up finishing our breakfast with cereals, bagels, or fruit with a cup of coffee. Weekends however are more relaxing. Waking up at 10 am, which is too late for breakfast and too early for lunch I mostly settle down for a brunch like dosas. Me and hubby dear are big fans of dosas and would be ready for them anytime of the day. One of the delicious recipes I picked and learnt from my mom-in-law is atukula attu aka poha dosa. Fluffy inside and crispy on the edges this recipe is a killer when accompanied with coconut or coriander chutney. The interesting part is, it does not require much fermentation after grinding the batter unlike regular dosas/minapattu. Try this, and believe me! You are gonna love it for sure. Here’s how….


2 Cups raw rice (I used sona masoori)

1 cup poha/atukulu/rice flakes/aval

3 ½ cups buttermilk/majjiga (preferably sour) + 1 cup additionally to use as required when grinding the batter.

1 tsp menthulu/methi seeds

½ tsp cooking soda

Salt to taste

Cooking Oil – as required for smearing on top of the dosas.

Atukula Attu on Pan

How To:

  • In a bowl, soak rice, atukulu, methi seeds in buttermilk. Cover and leave it overnight (about 8 – 10 hours). Next morning, grind to smooth batter adding more buttermilk if required while grinding so the batter is of pouring consistency (Slightly thicker than dosa batter). Add salt, cooking soda, give it a good stir and set aside covered for 2 hours.
  • Now the batter is ready for making dosas. Heat a dosa pan/skillet on high. Do the sprinkle test to check if the pan is ready for making dosas. Sprinkle few drops of water on the pan. If the pan sizzles and the water evaporates quickly then its ready.
  • Turn the flame to medium. Pour a large ladleful of batter in the center of the dosa pan/skillet and gently with the back of the ladle spread the dosa in a circular motion (as shown in the picture above) or just let the batter spread on its own. Pour about half to one tsp oil on the edges of the dosa. Cover with a lid and let it cook for a minute. Now when you remove the lid, you should see holes forming on top as shown in the picture. Flip the dosa gently on to the other side and let it cook for another half a minute (optional).
  • Remove and serve hot with coconut chutney/kobbari pachadi or coriander chutney/kothimeera pachadi.

For Kothimeera Pachadi/Coriander Chutney:


2 big bunches of fresh coriander leaves (Washed and chopped)

½ tsp cumin seeds/jeera/jeelakarra

2 tbsps split urad dal/minapappu/black gram lentil

½  tbsp dhaniyalu/coriander seeds

6-8 Green chillies – split into two halves (Adjust to suit your spice levels)

½ lemon sized tamarind

1 ½ tbsp jaggery or 1 tbsp sugar (Optional. Adjust to suit your sweet tooth)

Salt to taste

1 + 1 tbsps Cooking Oil

For the Seasoning/Popu

1 tsp mustard seeds/avalu/rai

1 tsp split urad dal/minapappu/black gram lentil

2 twigs of fresh curry leaves

1 tsp cooking oil

How To:

  • In a pan/skillet, heat 1 tbsp oil and on low flame add cumin seeds and let them splutter. Add urad dal and fry till golden brown (around 2 – 3 mts), Add coriander seeds toast them for 10-15 seconds.
  • Remove from the pan to a plate and allow to cool off while you cook the coriander leaves. In the same pan, heat another 1 tbsp oil. Add chopped coriander leaves and green chillies and fry on medium flame for 3-4 mts stirring continuously. The coriander leaves shrink in size as they are fried. Just before turning off the flame, add tamarind, jaggery and switch off.
  • Allow to cool then grind into a smooth paste adding salt and little water.
  • For the popu/tempering, heat 1 tsp oil in a pan. On low flame add mustard seeds, let them splutter then add urad dal and fry till golden brown. Then add fresh curry leaves and fry for 10-15 seconds and turn off the heat. Add this to the ground chutney and mix.
  • Serve with dosa, vada, idly, sponge dosa, rava dosa or any other breakfast of your choice. Left over chutney can be stored in an air-tight container for upto a week.

kothimira pachadi ~ Coriander Chutney

Kothimeera Pachadi ~ Coriander Chutney

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  1. Have heard that poha dosa is spongy soft, ur looks tempting….am going to surely try this!

  2. Thanks sharmilee. I’m sure you’ll love this dosa.

  3. Hello,

    I was wanting to make coriander chutney and this recipie comes along.. I cant wait to try it out. Thanks for sharing the recipie.


  4. Thanks Indrani, Let me know how you liked it if you happen to try.

  5. Lovely dosa!

  6. i tried to prepare this dosa but one problem was there while spearding the dosa batter on the pan, it was not spreading smoothly……………please give me ur suggestion

  7. Hi lakshmi,

    If the batter is too thick add some more buttermilk to spread the dosa easily. poha dosa is usually slightly thick than the regular dosa. Also, when spreading the batter keep the flame on low so it does’nt get burnt before you spread. Once you finish spreading the batter you may increase the flame to medium and let it cook. Hope that helps.

  8. thanks sowjanya, will try again

  9. cooking is my passion and a hobby for me, besides, i love to eat lots of foods `-:

  10. Hi sowjanya,

    poha dosa sounds very good.I want to try this today.I have 1 doubt that we have to use only buttermilk for grinding and for adding additional buttermilk for spreading dosa?and what type of poha we have to use?is it thick or thin poha?try answer me.

  11. Hi Sowji,

    yes we use butter milk for making poha dosa. If the batter seems to be too thick at the time of pouring on the pan, add little more as needed. Do not use water!

    I use the thin poha. We call it atukulu. Not the thick one that you use to make bhel puri.

  12. Hi Sowjanya,

    I tried dosas this night.They came very well.Taste is very good.My husband liked them a lot.Thanks for the delicious receipe.

  13. I’m glad your family loved it. Thanks for dropping by sowji. Its so nice to hear from you everytime.

  14. Can i grind it in night and ferment the batter? is it ok…..

  15. Hi Ayesha,

    I assume you are soaking in the morning and grinding in the night. If thats the case, keep the batter out for about an hour and then refrigerate the batter till next morning. If you are not making the dosas till next morning, do not mix salt and baking soda. Hope that helps. This batter does’nt need more fermenting. However if you leave it out the whole night after grinding, the buttermilk in the batter might turn sour based on your room temparature and as a result the dosa taste changes a bit like what we call “pulla attu” which means “sour dosa”.

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