Poha Dosa with Fenugreek Stew ~ From Sita Kolluru’s Kitchen

by on June 15, 2016

Known as Atukulu Pongaraalu in Andhra, this poha dosa is delicious. Made with flattened rice, known as Poha in North India and Atukulu in Telugu, it is a specialty of Andhra Pradesh. Follow the recipe and you will get very spongy and soft dosas. Ideal for winter season since it does not require much fermentation time.
Poha Dosa and Fenugreek Stew


  • 1 cup atukulu (poha)
  • 1 cup rice (or idli rice)
  • 1 cup oats, powdered
  • 1/2 cup buttermilk or curd
  • 1/2 tsp fenugreek seeds
  • 1 tsp baking soda
  • Salt to taste
  • Grated carrot and finely chopped coriander leaves – for garnish


  1. Wash and soak rice along with fenugreek seeds in water for about 4 to 5 hours. In another container, soak the atukulu (after rinsing it) in curd/buttermilk for the same duration.
  2. Grind rice and soaked flat rice together. Do not add much water while grinding. The consistency should be a little thicker than dosa batter.
  3. Add the powdered oats, salt and baking soda. Mix together and allow to ferment for 4-5 hours (or overnight in cold weather). When fermented, the batter turns bubbly, but it may not necessarily rise.
  4. On a hot griddle, drizzle very little oil and pour a ladle of batter in the center. Do not spread it out with the ladle as done while making dosas. Instead allow it to spread by itself.
  5. Drizzle a spoon of oil around the edge of the dosa. Garnish with carrot and cilantro.
  6. Cover with lid and allow to cook for 2-3 minutes. Flip and let it cook uncovered for 2 to 3 minutes.
  7. Serve hot with chutney and sambar. It tastes delicious with Menthulu Pulusu.

Fenugreek Stew (Menthulu Pulusu)

With its health benefits, fenugreek is used as seeds and leaves in many recipes. It helps reduce cholesterol, reduces risk of heart disease, controls blood sugar levels in diabetics, aids digestion, and reduces acid reflux and heartburn. It is a remedy for fever and sore throat. In South Indian cooking, the basic seasoning consists of methi seeds for chutneys, dals and subzis.


  • 2-3 tablespoons fenugreek seeds
  • 2 cups onion; finely chopped
  • 1/4 teaspoon turmeric powder
  • 3 tablespoons tamarind paste
  • 3-4 tablespoons jaggery
  • 2 tablespoons rice flour
  • Salt to taste

For the tempering:

  • 2 teaspoon oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 2 red chillies
  • A few curry leaves
  • A pinch of asafoetida powder


  1. Soak the fenugreek seeds overnight. Strain them and set aside. You may sprout them if you like.
  2. For the tempering, heat the oil in a pressure cooker. Add mustard, cumin seeds and red chillies. When the mustard begins to splutter, add curry leaves and asafoetida powder.
  3. Add the strained fenugreek seeds and stir for a minute.
  4. Add onion pieces and continue to stir for 2-3 minutes.
  5. Add the turmeric powder, tamarind paste, jaggery and salt. Mix well.
  6. Add the lid and pressure cook for up to three whistles. Once the pressure has reduced, open the lid and switch on the flame again.
  7. Add some water to the rice flour to make a paste. Add this paste to the cooking mixture, reduce the heat, stir gently and allow to cook for 4-5 minutes. The consistency would be like a stew.
  8. Switch off the flame and serve either hot or at room temperature. A delicious side dish with steamed rice, chapattis or dosas.

Photo Courtesy: Harmony Magazine

Part-1 of this post is the interview with Mrs. Sita Kolluru, a woman of many talents and interests from Hyderabad.
First published in ‘Heart to Hearth’ – a column in Harmony Celebrate Age, a magazine about silvers.


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