Attukula Attu (Poha Dosa) - Tomato Chutney
Among the myriad varieties of dosas, a special mention must be made of Attukula dosa which also goes by the name of ‘Sponge Dosa’ because of its soft and spongy character. Friends who have tasted this dosa for the first time at our home have asked for the recipe. Sponge dosas are light and soft in the center with a slight crisp along the edges, simple yet delicious.
Rice, rice flakes (poha/attukulu) and fenugreek seeds are soaked in sour buttermilk overnight and ground to a smooth paste, the next morning. Unlike the masala dosa, here the dosa batter is not made into a large concentric circle on the tava. Ladleful of batter is poured on a hot tava to spread on its own, covered with lid and cooked to a soft and spongy texture.
For Attukula Dosa:
1/2 cup attukulu/poha/aval/rice flakes
3 1/2 cups thick buttermilk (sour)
1 tsp methi seeds
1/4 tsp cooking soda
1/2 tsp salt
oil as required
Soak rice, poha, methi seeds in thick buttermilk overnight (8-10 hrs). Next morning, grind to a smooth paste. The batter should be of pouring consistency. Add salt and cooking soda and combine well. Leave aside for 2 hours.
Pre-heat an iron tawa on high for half a minute. Do the water test (sprinkle few drops of water over the hot tawa such that it sizzles) and reduce heat. Pour a large ladle full of dosa batter in the center of the tawa and gently with the back of the ladle make a very slight circular motion (as shown in the picture below) or just let the batter spread on its own naturally. Pour a half a tsp of oil like drops along the edge of the dosa. Cover with a lid and on medium heat let the dosa cook for a minute till the rawness disappears and the dosa browns. Flip the dosa and let it cook for a less than half a minute (need not cover with lid). Flipping the dosa and cooking on the other side is optional.
For Tomato Chutney:
1 tsp cumin seeds
2-3 green chillis
pinch of asafoetida
1/2 tsp salt
3 1/2 tsps oil
Heat three tsps oil in a pan, add a tsp of cumin seeds and 3 green chillis and saute for a minute. Add 2 large sliced tomatoes and saute till they turn soft. Turn off heat and cool. Grind the sauteed tomatoes along with salt to a smooth paste (no water). For tempering, heat half a tsp of oil in a pan, add a half a tsp of mustard seeds and let them splutter. Add a dry red chilli, few curry leaves and pinch of asafoetida and turn off heat. Pour this seasoning over the chutney and serve with sponge dosas.
By sailu • May 20th, 2008 • Category: All Recipes, Andhra Recipes, Breakfast Recipes, Chutneys & Pachadis, Savories, Snacks & Tiffins
thanks for the recipe…we call this challa(buttermilk) pongaralu(another name for atlu),although much smaller in size,which is made in a deep karahi rather than a tawa…thanks once again for the proportions…do we need to add more atukulu for crispier atlu?
These are meant to be soft and fluffy. Usually poha gives a crisper dosa including a nice brown shade. The proportions I have given for attukulu are fine, though you could increase by another 1/4th cup.
Sailu, the dosa is really looking very spongy and i am sure that it’ll melt in my mouth…:) thanks for the recipe:)
Wonderful idea! Dosa and chutney look perfect.
I’ve been looking for recipes that use aval. Thanks.
The dosa is very spongy and bright too
Perfect with tomato chutney! Love the first set of dosa sitting in banana leaf
thanks for ur prompt reply..:),will try n let you know how it goes…
Looks too good. Chutney looks perfect. We make similar dosas minus the soda and buttermilk. I ferment the batter overnight.
Lovely dosas, Sailu! So soft and porous. Looks great. And the tomato chutney! What a great combo!
Looks too good. We make similar dosas minus the buttermilk and soda. I ferment the batter overnight.
Hi Sailu,
I am regular visitor to ur site. I can say am a big fan of ur recipes.
We call these dosas ‘bread dosa’ may be because of the texture and the taste that resembles regular bread.
I had them couple of times at my aunt’s place but never knew the recipe. Thanks for the recipe. Will try it.
-Suma
Hi Sailu
My ammamma used to add 3 to 4 spoons of urad daal along with rice as it makes the dosas very soft . It really makes a difference as I started adding it since my last two attempts and it worked out well. And do you know the tomato chutney in which methi seeds are also added and tomatoes are not actually grinded ?
Yes, I’m aware of tomato chutney with methi seeds, Anu.
I’ve bookmarked the dosa - sounds and looks amazing! thanks for sharing!
Sailu, Can we use par-boiled rice here?
No, Suganya. You can use any variety of raw rice.
sailu garu
We make the same dosa with smae proportions as yours,but we put sauted oninons and green chillies and also grated carrots.we add these both just before making dosas.
Sailu,
This is going to be tried over the weekend.
A quick question… the rice you mention, it’s raw rice, right?
I’ve never made this before…
Yes, TBC, its raw rice.
love the texture of the dosas..Love the tomato chutney too..looks perfect
Those dosas look really very soft & spongy. Loved the chutney too. Gorgeous pictures!
Hi Sailu,
Dosa looks awesome ! must taste terrific with the chutney. Thanks for sharing:)
Dose and chutney looks yumm. Will try this, new recipe to me.
Sailu, thks for sharing aval dosa and chutney recipe. Would try it out and return a fb.
Dear Sailu,
Wonderful recipe. Great Photos. I am going to try it surely. One doubt: Do you make this buttermilk from homemade curds? and could you also explain sour? Thank you somuch ..
Yes, buttermilk is from homemade curd, Reena. Ferment in a stainless steel container and add a little more curd than usual to the warm milk, you will have slightly sour curds. Set aside curd (not in the refrigerator) and it will turn sour in a few hours.
Hi Sailu,
You have a great website, lovely pictures. We call this majjigattu in konaseema.. My ammamma is an expert in this dosa.. Looks very nice.
Cheers,
Subhadra
Can you please post the recipe for tomato chutney with methi seeds as whenever I tried its kind of flop.
Sailu, this is my fav dosa.. we call it majjige (buttermilk) dosa. i dont add soda to it..add lil bit of jaggery for that nice twist.
Please tell me how to make the buttermilk. These dosas appear heavenly and I want to try them. But I wish to know how to make the buttermilk before trying. We simply beat curds with plenty of water and call it buttermilk. Is it the same way?
That’s right. Just make a thick buttermilk with less water.
Hi Sailu,
I just saw this recipe and was too tempted by the photos, so i tried it today itself.. unfortunately.. i did not get such a spongy dosa with lots of holes.. it was tasting good tho’.. Esp the chutney was so simple and yummy.
I am not sure if the problem is with butter milk or quantity of poha. I followed the same procedure. We really dont have sour curd. I added water to the usual tin of curd that we get and soaked it. Give me some alternatives to make curd sour. I really cant make home made curd here..i fail miserably in that. Pls suggest. But over all yummy. Planning to try this again after ur suggestions.
I hope you soaked the rice for a couple of hours, atleast 8 hours. After grinding of batter, it needs to sit for a few hours, atleast 2 hours. Regarding curd, I can only suggest, try keeping the tinned curd (opened) at room temperature for a few hours and maybe add juice of a lemon to sour it. In India, we have no problem is preparing sour curd.
Sailu wonderful recipe again! Quick question - is cooking soda same as baking soda? And is it mandatory? Also can the batter be made in a regular blender or do you need a wet grinder?
Thanks!
Yes, Purnima, cooking soda is the same as baking soda and is necessary for this recipe. Well, since its rice we are grinding, a wet grinder works best.
hey sailu
can you tell me how to prepare sour buttermilk.we live in us and i buy the yogurt from stores….it doesnt turn sour very easily..any tips..
thanks
sandhya
Ha hA! we just made this last weekend! Took some pics too.
will share over the weekend.
Thanks to your blog, I enjoy great dinner!
:-))
Hey Sailu,
I’ve been an ardent fan of your blog, regularly following your interesting recipes and enjoying the pictures as much as the recipes. I felt you deserved a cute award. Check my blog: http://chefnme.blogspot.com.
Pass on the joy!
Cheers!
This looks great! thanks for sharing. Can I use baking powder instead of soda?
No. Only baking soda.
Hi Sailaja, I am excited about this dosa…somehow it has never turned out as good looking as yours. They look so spongy and fluffy that I can almost feel them tangibly. Incredible. My breakfast tomorrow morning. Recipe looks like a sure success.
Love your site. Its quite well done. This is a great way to teach people how to cook indian food.
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yes, indeed simple but exotic reciepe. but does not it look like uttapam?
can u not do without the baking / cooking soda???? let me know please, wud like to try it out without the soda… thanks marina
You can do it without soda also though I have never tried without cooking soda.
Hey Sailu..
your website has helped me realise my love for cooking..
thnk u so muchh..
it is so nice ti eat it is very smmoth i like so much thanx for giveing this receipe