To begin making the Aval/Poha Dosa, rinse raw rice, urad dal in water separately.

Soak them in enough water for 4 hours. Soak poha in 3/4 cup of yogurt for about 45 minutes.

Once the rice and urad dal are soaked well, grind the rice adding little water and the soaked val/poha with curd to make a smooth and thick batter. Pour this batter into a large bowl. 

Next grind the urad dal adding just enough water to make a smooth and thick batter. Pour this batter into the rice and poha mixture. Add 1-1/2 teaspoons of salt and stir well to combine.

Cover the bowl and allow the Aval Dosa batter to ferment in a warm place for about 6 to 8 hours or overnight.

Once fermented, give the batter a stir as use it to make dosas. Refrigerate for 3 to 4 days and use it within that time period. 

To begin making the Aval Dosa, preheat a greased skillet over medium heat and pour a ladleful of batter in the center and spread it into either a thick pancake or into a thin crepe. If you make this dosa very thin, it could tear apart (as it is very soft)

Drizzle a teaspoon of oil around the sides and center of the dosa. Cover the skillet with a lid and steam cook the Aval Dosa for about 40 seconds to a minute. 

Once you notice that it is getting cooked and lightly golden brown, you can start lifting the dosa off the pan and remove it carefully and serve. Proceed the same way to make the remaining dosas with the batter.

Serve the Aval Dosa along with a Spicy Onion Tomato Chutney for breakfast or a quick weeknight dinner.