How to make Aval Dosai
Prep Time : 15 mins (excluding soaking time)
Cook Time : 5 mins (less than 5 mins per dosa)
Yieldss: 8 dosas
Recipe Category: Breakfast-Dinner-Aval
Recipe Cuisine: South Indian
Rice -1 cup (any rice variety)
Flattened rice/Aval/poha – 1/2 cup
Urad dal – 3 tbsp
Fenugreek seeds – 1/2 tbsp
Buttermilk – 1/2 cup (preferably sour)
Salt as needed
Oil for making dosas
Wash and soak rice, urad dal and fenugreek seeds all together in water for about 5 to 6 hours.
Soak beaten rice or aval in buttermilk for about one hour. Add enough buttermilk and soak or cover the aval
Wash and soak rice, urad dal and fenugreek seeds together in enough water for 5-6 hours.
Grind rice, fenugreek seeds, urad dal together to form a smooth paste adding water little in regular time intervals.
After an hour, aval or poha is well absorbed the buttermilk. Grind aval with little water to form smooth paste.
Combine both ground rice mixture and ground aval well. Add needed salt and combine well with your hands. Batter must be neither thick nor too thin.
Allow it to ferment overnight for about 7 to 8 hours.
Next day or after 8 hours, combine the batter well. If it is too thick just add a little water and combine well.
In a heated tawa grease it with little oil and pour a ladle of batter at the center of the tawa. The batter must spread itself. You do not want to spread it.
Drizzle them with a tbsp of oil around the dosa. Cook it covered on low heat.
Once almost cooked, flip them over it other to the other side. Cook for another few seconds and remove from tawa.
Repeat the same process for the rest of the batter. Avoid stacking the dosa one on top of another inorder to prevent sticking.
Serve hot aval dosa with sambar or chutney or any spicy gravy of your choice.