Sponge dosa recipe || Super soft set dosa
Different types of dosas are made in South India such as Masala Dosa, Rava Dosa, Plain Dosa, Coconut Dosa. I have prepare one of the favorite dosa recipes in South India called Set (Sponge) Dosa. This dosa is as soft as spongy.
This dosa is made with a mixture of rice, urad dal and flatten rice (poha). If you make this dosa by following given tips then your dosa will be perfect and it will be very soft and tasty . It can be served with coconut chutney, potato white peas curry or sambar.
Nowadays this recipe of South India "Dosa" is becoming famous not only in South India but all over India and all over the world. Because I also live in South India, that's why I too have started liking South Indian food. Although I am from West India but I have been living in South India for few years. Right now me and my family are getting interested in South Indian food and I keep making some South Indian recipes for breakfast or lunch. I hope you will make very good dosa too. So let's see how to make it
PREPARATION - METHOD
- First of all, put two cups of sona masuri / idli rice and half a cup of urad dal and a spoonful of fenugreek seeds in a vessel and clean it thoroughly in water two to three times.
- Now add clean water and keep it to soak for 4 hours
- After 4 hours, put all the things in a grinder jar and add half a cup of water and grind it smooth.
- Put a cup of poha (flatten rice)a vessel and keep it to soak for 10 minutes
- Now put poha in a chutney jar, add half a cup of water and grind it smooth.
- If you want, you can mix everything and grind it again .
- Make sure that everything should be smooth
- Keep this batter to fermentation for 8 hours
- Do not keep for more than 8 hours
- After 8 hours, add salt to this batter as per taste and mix it well.
- Now heat a non stick pan and pour few drops of oil on it
- Take a ladleful of batter and spread thick
- Don't spread too thin, keep it thick
- No need to flip the dosa
- Cover the lid on dosa ,Cook on medium flame for 1 minute
- After 1 minute open the lid and take out the dosa in a plate
- Serve with coconut chutney or potato white peas curry
INGREDIENTS
- Sona Masoori/Idli Rice - 2 Cups
- Urad dal - ½ Cup
- Fenugreek seeds - 1 teasp
- Poha - ½ Cup
- Salt to taste
- Oil - 2 tbsp
- 𐂷AUTHOR :- BHUMI'S KITCHEN
- 🍲CUISINE :- SOUTH INDIAN
- 🕠PREP-TIME :- 12 HOURS
- 🕡COOK-TIME :- 1 MIN/DOSA
- ⏳TOTAL-TIME :-12 HOURS 30 MINS
- 🍽SERVING :- 2 DOSA/PERSON
- NOTES -:
- Do not keep the solution for more than 8 hours.
- Keeping the solution for a long time can turn sour.
- Can be kept in the fridge after 8 hours.
- Do not spread too thin, keep it thick
