Sunday, April 5, 2015

Avalakki Dosa (Flattened Rice Dosa).

  Ready to Serve Avalakki Dosa
Avalakki is a Kannada word for flatten or beaten rice. There are 2 to 3 varieties of Avalakki. Thick, thin and medium sizes. In those days people used to prepare this Avalakki at home. It is a long process and now a days no one has patience and confidence also. Beaten rice is used in our cooking. Different varieties of food items can be cooked using beaten rice as main ingredient. LIke, Avalakki Upma, puliyogre (tangy spicy dish), tomato baat, uppugari, (with salt and sugar mixture), oggarane avalakki, with aloo and onions, even bisibele baat. Sweet preparations are like, unde, panchakajjaya, huggi, payasam and even halva etc.
Avalakki is known as Chuda in Oria, Atukulu in Telugu, Aval - Tamil and Malayalam. Chiura in Bihar and Jarkhand, Chira in Bengal and Assamese. Chiura in Marathi, Bhojpuri and Chandigarhi. Poha or Pauwa - Hindi, Phovu in Konkani Avalakki in Kannada and Pauua/Paunva in Gujarati.
Lets see some benefits of using Flattened Rice in our diet.
Flattened rice is good source of carbohydrates. It contain very low amount of gluten and it is very good for diabetics.They do not contain cholesterol and fat. They contain Iron, Vitamin A, Vitamin C and calcium. They contain very less amount of sodium.
Here is a recipe of  "Avalakki Dosa ", it is easy to prepare. Raw rice, Avalakki, fresh coconut and curd is used for dosa. The ground dough needs to be ferment to get the good fluffy dosa.
You can also prepare Guli Appa ( Paddu, Kuli Appam , Kuli Paniyaram. Gundponglu) with the same dough. Using other ingredients and different creative ideas are according to your wish. (Using veggies on the top of Guli appa ).

Here is a recipe of Avalakki Dosa and I am sure all the members of the whole family will love to eat and enjoy this Dosa.

Things Needed :

Raw Rice : 2 Cup
Avalakki : 1 Cup ( I used thin sized Avalakki)
Coconut : 1 Cup
Curd : 1/2 Cup
Urid dal : 1 handful.
Salt : required
Oil : 2 to 3 Table spoons
Ghee : optional

Method :

1. Wash and soak raw rice, urid dal (together) for 3 to 4 hours. Soak flattened rice separately.
2. Grate coconut and keep it aside.
3. Now grind soaked rice, urid dal, flattened rice and coconut using little curd and little water. ( Grind it thick)
4. Remove from the mixi jar and put it in a bowl. Let the dough be like idli dough. (do not add much water).
5.  Add salt and mix it well. Leave it for ferment. ( over night ).
6. Keep a tava on the fire and heat. Sprinkle oil on the tava and spread the oil around the tava.
7. Mix the ferment dough and take a spoon of dough and put it on the hot tava. Spread it slightly.
8. Cover and cook on medium heat for a minute. Remove the cover and sprinkle little more oil
 9. Turn the other side and cook for 20 seconds.
10. Remove from the pan and serve hot dosa with any side dish you prepared or pickle , chutney pudi and jaggery.
Note :
Do not add much water. If the dough becomes thin the dosa won't taste good and it is hard to prepare.
Adding ghee or oil while preparing dosa is optional. You can use non stick pan instead of normal tava.
Time : 20 minutes. (Soaking, grinding and ferment time is separate.)
Serves : 5 to 6
You can also prepare Paddu or Guli appa with same dough. (Adding spices or onion to the dough is optional).
Keep a paddu pan and heat. Apply each dip with oil or ghee. Put a small quantity of dough and sprinkle oil again on the top of the guli appa. Cover and cook for 1 to 2 minutes. Remove the cover and turn the other side of guli appa and cook for  30 seconds and remove from the pan. Repeat the same with remaining dough. Serve with the side dish you have prepared..


  1. Hi Madam, thanks for the recipe. Please help me understand if you have taken nylon avalakki or the usual avalakki that we use on daily baisis. And is the rice dose akki or sona masoori?

    1. Hello Shushma Bharath....yes I have used the thin avalakki which is using for avalakki uppugari ( udupi style), or panchakajjaya...You can use thick avalakki also..I have tried it and it came out nice too...
      Raw dosa rice is used not sona masorri..remember that the dough should ferment well ..grind it bit thick then next day if you feel the dough is thick add required water..

  2. love soft dosa and crispy panniyaram....lovely

  3. Very tempting and yummy dosa. Love it :)

  4. Replies
    1. Yes You can prepare with out coconut..but the aroma of coconut will be added to taste..Mr. Balu..

  5. Will the curd not make dosa sour?

    1. Yes exactly curd make dosa sour...but you need to ferment the dough at least for 5 to 6 hours or over night...

  6. I think curd is not necessary here, anyway we are leaving overnight for fermentation that takes care of fluffiness...

    1. This is one of the traditional dosa preparation done from long years...It has not much of urid dal . You can try it with curd and with out curd too...see the difference .Ravichandran Natesan..

  7. Mr. Unknown you have askded some thing..that msg got deleted by mistake. Sorry for that ..


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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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