Curd dosa recipe | Soft dosa without urad dal | Set dose with curd | Mosaru avalakki dose
By Latha on April 6th, 2016
Mosaru avalakki dose recipe explained with step by step pictures and a video. Curd dosa or mosaru-avalakki dose is prepared using rice, curd and flattened rice (poha or avalakki). Curd translates to "mosaru" and flattened rice translates to "avalakki" in Kannada language. Curd dosa or mosaru-avalakki dose is a soft and spongy dosa prepared without urad dal. You can also use this batter for set dosa because these dosas will be very soft like set dosa and is prepared like set dosa. I have also posted authentic Karnataka style set dosa recipe, which is prepared using urad dal.
This is a very easy dosa recipe. Soaking time also less. Just soak the rice for 2 - 3 hours and then grind it with flattened rice (poha or avalakki) and curd. Ferment it overnight, add salt and sugar next day morning and thats it!! Soft and tasty curd dosa batter is ready.
I have used 1 cup of thin flattened rice (poha or avalakki) in this recipe. If you are using thick one then reduce the quantity to 3/4 cup.
If you are looking for more dosa recipes then do check our masale dose, neer dose, cabbage dose, onion dose, menthe soppina dose, davangere benne dose, mixed dal dose, set dose, whole wheat dosa and ragi dosa recipes.
I have made a quick video on this avarekalu bath recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 8 hours
Cooking time: 15 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 2 cup dosa rice
- 1 cup flattened rice / beaten rice / Poha / Avalakki
- 1 cup curd (not sour)
- 1 tsp sugar
- Salt as per your taste
- oil or ghee for making dosa
Instructions for making curd dosa or Mosaru avalakki dose:
- Rinse and soak the rice for 2 - 3 hours.
- Just before grinding rinse the flattened rice (poha or avalakki) and set it aside. If using thick flattened rice then soak it for 10 minutes.
- Grind half portion of the soaked rice using required water.
- Pour the batter into a large vessel.
- Grind remaining half portion of soaked rice and flattened rice (poha or avalakki) using required water.
- When it is done add curd and grind it for few seconds.
- Pour the second batch of batter in to the same vessel. Give a quick stir. Close the lid and ferment it for 5 - 6 hours or overnight.
- Next day or after fermenting add salt, sugar and mix well. If required add some water. The dosa batter should be thinner than regular urad dosa batter.
- Heat the pan, grease it and pour a laddle full of batter. Do not spread it or spread it a bit. Just like set dosa it shall spread on its own.
- Close the lid for few seconds. Open the lid, drizzle some ghee or oil over the dosa and take it out. Serve it with butter and chutney or sambar or vegetable saagu.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
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