Wednesday, February 4, 2015

Sponge Dosa - Soft Sponge Dosai Recipe

Bored of preparing the regular dosa varieties? Try this sponge dosa, it is very soft and spongy and stays like that even after 4-5 hours of preparation. It tastes great with any chutney varieties. You don't have to add any cooking soda/baking powder for this recipe.


Idly rice - 1 cup
Poha - 1/2 cup
Urad dal - 1/4 cup
Fenugreek seeds - 1 tsp
Salt as needed


Wash and soak rice, urad dal and fenugreek seeds for a minimum of 3 hours. After 3 hours, wash poha and add it in the mixer. Then add the soaked ingredients, grind to a smooth batter adding required amount of water. Transfer to a wide vessel, add salt, mix well and allow to sit overnight to get fermented.

In the morning, you can use this batter for preparing soft and spongy dosas. Heat a tawa, pour a ladle of this batter, add few drops of oil and cover with a lid. Cook until u hear a SSS sound or until one side of the dosa turns golden brown in color.  Now, take out the dosa from the tawa. You don't have to cook the other side as we are cooking this keeping covered.  Just make sure you keep the flame on medium throughout the process. These dosas are crispy outside and super soft inside. Yumm!

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