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.

Attukulu (Poha) Dosa  Tomato Chutney

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:

2 cups rice
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:

2 large tomatoes
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.

Dosa batter  Dosa roasting

Poha dosa with tomato chutney
Sponge dosa with tomato chutney ~ Breakfast today

Attukula Attu (Poha Dosa) – Tomato Chutney

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  beaten rice


  • padma

    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.

  • sangeeth

    Sailu, the dosa is really looking very spongy and i am sure that it’ll melt in my mouth…:) thanks for the recipe:)

  • RP

    Wonderful idea! Dosa and chutney look perfect.
    I’ve been looking for recipes that use aval. Thanks.

  • Cham

    The dosa is very spongy and bright too ๐Ÿ™‚ Perfect with tomato chutney! Love the first set of dosa sitting in banana leaf

  • padma

    thanks for ur prompt reply..:),will try n let you know how it goes…

  • Cilantro

    Looks too good. Chutney looks perfect. We make similar dosas minus the soda and buttermilk. I ferment the batter overnight.

  • Uma

    Lovely dosas, Sailu! So soft and porous. Looks great. And the tomato chutney! What a great combo!

  • Sarada

    Looks too good. We make similar dosas minus the buttermilk and soda. I ferment the batter overnight.

  • Suma

    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.

  • Anu

    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.

  • arundathi

    I’ve bookmarked the dosa – sounds and looks amazing! thanks for sharing!

  • Suganya

    Sailu, Can we use par-boiled rice here?

    No, Suganya. You can use any variety of raw rice.

  • siri

    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.

  • TBC

    This is going to be tried over the weekend.
    A quick question… the rice you mention, it’s raw rice, right? ๐Ÿ™‚
    I’ve never made this before…

    Yes, TBC, its raw rice.

  • Divya Vikram

    love the texture of the dosas..Love the tomato chutney too..looks perfect

  • Meera

    Those dosas look really very soft & spongy. Loved the chutney too. Gorgeous pictures!

  • Rashmi

    Hi Sailu,

    Dosa looks awesome ! must taste terrific with the chutney. Thanks for sharing:)

  • Lakshmi

    Dose and chutney looks yumm. Will try this, new recipe to me.

  • Purnima

    Sailu, thks for sharing aval dosa and chutney recipe. Would try it out and return a fb.

  • Reena

    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.

  • subhadra

    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.

  • Anu

    Can you please post the recipe for tomato chutney with methi seeds as whenever I tried its kind of flop.

  • sushma

    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.

  • shalini

    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.

  • Meera

    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.

  • Poornima

    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?


    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.

  • sandhya

    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..


  • Arun Shanbhag

    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!

  • Amrutha

    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:
    Pass on the joy!

  • Vidya

    This looks great! thanks for sharing. Can I use baking powder instead of soda?

    No. Only baking soda.

  • pritya

    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.

  • cookingsimplified

    Love your site. Its quite well done. This is a great way to teach people how to cook indian food.

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  • shaikhmohammed

    yes, indeed simple but exotic reciepe. but does not it look like uttapam?

  • marina

    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.

  • kashishhh

    Hey Sailu..
    your website has helped me realise my love for cooking..
    thnk u so muchh..

  • vandu

    it is so nice ti eat it is very smmoth i like so much thanx for giveing this receipe

  • shobha patil

    Hi madam,i’ve tried this dosa and came very well…this is a regular recipe now at our house..thanks for this wonderful recipe..

  • diyaa

    hi sailu

    visiting ur site after for a long time.
    planning to make poha doubt regarding the measurements. r u using the regular measuring cups which is 1 cup is 8oz the one we use in usa.

    waiting for ur reply

    You can use US measuring cup, Diyaa.

  • Sujatha

    Hi Sailu, i m sure u have heard it before but all the recipes you have on the website are awesome!!! Great going…

  • swathi

    hey above u have mentioned rice….i didnt understand whether is it cooked (or) uncooked rice????

    Raw rice

  • susheela

    Hi sailu garu
    Nice recipe.Am going to try it today.Just wanted to ask.Till how many days the batter can be good to use?

    If refrigerated, 5-7 days is fine. Beyond that, the batter will turn very sour.

  • Eashwari

    Hi sailu garu
    Today I saw your website for a recipe of your’s through Eenadu news paper. I was surprised by seeing my favorite item, dosa. Often I make Dosa but not like this. First time I found a nice recipe. I am going to try it today. But every day I am unable to surf the Internet. So can you please arrange a cook book for each and every item in this website.

  • maha lakshmi

    hai sailu i have a doubt what is poha,and cumin seed.i dont under stand please send reply i want to try this.really it’s looking awesome

  • varshik

    hi sailu
    this dosa is gr8. fine to c ur pics. how to get them more crisy?

  • susheela

    Hi sailu garu
    I tired ur poha dosa and tomato chutney it came out excellent.
    Thanks for ur recipe

  • kiran

    Hi sailu.

    We just tried the tamato chutney,its too good and was very tasty.
    But I think its time if you can add the video version:)

  • neha

    i tried this recipe. it was really soft n yummy but dosa was little sour to taste n became little watery. but thanks a ton for this wonderful recipe.

  • Chrystal

    Hi Sailu… will try this in a couple of days. Can you tell me whick rice did u use.. d boiled variety of the raw rice (basmati).
    I love ur site… have tried a few of the recipes n my family loved them.

    Raw rice.

  • Shubha

    Hi Sailu…
    Luv all your recipes especially the attractive presentation and excellent photos…tried many of them… all of them turn out to be gud…..
    I m a mangalorean married to an andhrite… hence u r truly my angel guide for Andhra food…
    m planning to try your fennel flavoured egg curry tomorrow…
    I am very keen on trying to this attukula dosa… just wanted to check with you whether to use thin or thick poha for this…
    Please do respond… m really confused..

    Thanks for the positive feedback and kind words, Shubha. Happy to learn you are enjoying Andhra food. You can use any kind of poha.

  • swapna

    Very good recipe Sailu, loved the pacchadi with poha dosa, as you said it is an excellent combo. Thanks a lot and give us more great recipes.

  • Dee

    Hi Sailu, I’m planning to try out your recipe and have never made dosas before! What type of rice did you use? Was it white basmati rice? I’m thinking of trying it with brown basmati rice but I’m not sure if that would affect the taste much?

    I used regular ‘sunnalu’ rice. You can use ‘sona masuri’ also. I have not tried with brown basmati rice. It might differ in taste.

  • Dee

    Thanks Sailu, I managed to find sona masuri rice so will be using that ๐Ÿ™‚
    Just one last question, does the rice/poha/buttermilk mixture need to be left to soak in the fridge? Or is it safe to leave it out overnight?

  • Sneha


    For how many days can we keep the tomato chutney?

    Thanks a lot for your recipes they are awesome.

    Your welcom. You store in the fridge for 2-3 days.

  • kranthi

    hi sailu, ur recipes r very nice. i tried ur poha dosa and got very tasty poha dosa. thanks for ur recipes. i want green dal recipe. can u pls post it?

  • kranthi

    how many days can we store this batter in fridge?

    2-3 days, after that it will turn very sour.

  • sowjanya

    Hi sailu

    can we soak them in water and make because i hate buttermilk and moreover we stay in abroad so we dont like yoghurt here can we make the same atlu by soaking them in water .. please reply me…

    great job

    thank you..

    You have to use buttermilk or yogurt. Do try it and you will love the flavor.

  • Latha

    Dear Sailu,

    I too have trouble getting sour curd or buttermilk where i live. If after soaking in normal buttermilk the batter is not sour enough can i leave it to ferment a bit (like regular dosa batter)? i suppose we get good dosas with holes only if the batter is sour enough.

    You could try leaving it for a few hours to ferment. Trial and error. ๐Ÿ™‚

  • Latha

    thanks very much for the prompt reply, Sailu. I ground for set dosa the day i asked you this query. will soak for this next:) set dosa is a family favourite now. it gives such spongy dosas. thank you so much.

  • meeso

    This sounds so good, and easier, too ๐Ÿ™‚

  • swetha

    hii sailu
    can u pls post measurments for crispy plain dosa just like in restuarants..

  • riya

    sailu i tried ur receipe it worked out very well thank u

  • Aruna

    Hello Sailu,

    Thanks for wonderful recipe. Worked out well. Though I would like to point out one thing that the first time dosa didn’t come out well. My mistake, buttermilk was not sour enough, I was concerned that it might get way too much sour so I kept soaked mixture in fridge overnight and made paste in the morning with plan to keep aside for 2 hours. During morning rush forgot about this and made dosa, all the while wondering why it was not spongy. It was tasty anyway so thought of trying next time and kept rest of the batter in fridge in 2-3 hours. In the evening when i made dosas it came out exactly like in your pictures. Wrote about this hoping this might help others who have posted comments here. Thanks a lot for a simple tasty recipe.

  • Bujji

    hi sailu,
    i like ur dosas…so tried for the first time but dint come out well..i dint get the bubbly nature like urs..i dont know why…taste is good but the dosas are little hard…what mistake did i do..kindly tell me..i am very discouraged now ๐Ÿ™ ..please reply me..thankyou

  • Sailu

    Hello Sailu garu,
    I’ve tried many versions of this amazing dosa but but could never get the real taste..At last i found your recipe and looking at the picture itself i felt this is the right one. till now i made it three times and got the perfect result..thanks a ton..

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  • DT

    Do you by any chance have the recipe of the chutney they serve with Guntur Idli in Chutneys Restaurant?The one with the pappu stuff?

  • Sandhya(wife of a dosa fanatic hubby)

    Does the batter have to ferment,in the sense does it have to double in volume or does it just have to sit around. I live in philadelphia and the first time I made it,it was perfect. The next two times tho,not so great. I let the batter sit but it didnt rise. Does it have to?

    • Sailu

      It will rise but not too much like normal masala dosa batter will.

      • Sandhya

        Thank u so much Sailu

  • Bindumolleti

    Nice recipe…will surely do

  • Prasadmmr

    what acollection and innovative ideas incooking world,great, very helpfull to all the sngles in US

  • Prasadmmr

    what acollection and innovative ideas incooking world,great, very helpfull to all the sngles in US

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  • Vasundharamayuram

    Hi sailu, can u please send the recipes of eggless cake and biscuits which can be make without oven……i like all ur receipes and i am trying them….. thank u

  • Chitra

    Hi Sailu…the recipe looks yum!! Can I use rice flour instead of raw rice? Also, if I am using rice flour, how many cups should I use? Thanks!

    • Sailu | Indian Food

      I would suggest going with raw rice.

  • anvesha

    Your recipe worked out the best for me. Thanks a tonnn!!!

  • anvesha

    hi sailu

    just a quick question. as i mentioned in my earlier post, the dosas came out wonderful. but after i kept the batter in the fridge and tried making the dosa the next day evening, they kinda came out flat and not spongy. do i need to add a tad bit of soda everytime i take the batter out of the fridge? because the initial two times, i did just that and it came out great. but the last time i dint add any more soda, and it came out flat. so is that the mistake i did? please enlighten me.

  • docwilu

    Keep 2 hrs in the morn is tough for me breakfast needs to b ready by 6 . . So can i make it the previous day

  • Supriya Ghate-Kher

    I’ve tried this recipe down to it’s measurements and all, but recently my dosas turn yellowish and smell of soda. May I know what I’m doing wrong? And how should I improve?

    • Sailu | Indian Food

      Reduce methi seeds to 1/2 tsp. Add a pinch of cooking soda just before making the dosas.

    • Sailu | Indian Food

      You need to wash the urad dal very very well. Before soaking the dal, you need to wash the dal. After soaking the dal and before grinding, you need to wash the dal. Also while soaking the urad dal in water, do not place lid.

      • Neela

        How much Urad dal do we need to soak? Didn’t mention it in the recipe.

        • Sailu | Indian Food

          Neela, my comment regarding urad dal was for the regular dosa making query. For Attukula dosa, you do not need urad dal.

  • bindu

    Hi Shailu,
    Thanks for the wonderful recipe. This is a hit recipe at my home and office.

  • jagadish

    In the ingredients list there is no mention of urad dhal , please mention that also else people will start with rice only

  • Mak Idum

    Well you could use Plain Yogurt any of the brands at the grocery store. It adds flavor. Of course do not buy flavored just plain.

  • Food

    For this quantity in the recipe makes how many dosas?