Friday, November 2, 2012

Sponge Dosa-Soft Sponge Dosai Recipe

Dosa is one of my favourite breakfast and I love making different varieties of dosas. This dosa will be very soft and spongy and stays like that even after 4-5 hours of preparation. It tastes great with coconut chutney.I had noted down this recipe long time back from a TV show and since we all loved it, it became a regular feature in our kitchen. This dosa is very good for health as it has fenugreek and urad dal which also gives the dosa its sponginess.The good thing is I have not added cooking soda or baking powder to prepare this dosa.

sponge dosa

How to make Sponge dosa

Ingredients needed 

Par boiled rice/ Idly rice/ Idli Pulungal arisi - 1 1/2 cup
Raw rice/pachaarisi -1/4 cup
Whole urad dal (without skin)- 1/4 cup + 1 1/2 tbsp
Fenugreek seeds - 1 tsp
Salt needed
Oil for making dosa

How to make sponge dosa

Preparation 

Soak both rice, urad dal and fenugreek seeds together for 5-6 hours and grind it to a smooth paste.

Add required salt and mix well with your hands. Let it ferment for another 7-8 hours or overnight.

Method 

Add needed water to the dosa batter as the consistency of the batter should be thinner than the regular dosa batter. Mix well. (see pic 1)

Heat a tawa or dosai kal on high flame, once it is heated, pour a ladle of batter. Do not spread much as the batter will spread itself.

When you find holes appearing on the surface (see pic 2) reduce the flame to low and cover it with a lid.

Once the top gets cooked, remove from flame. You do not have to flip over the dosa. Repeat the process for the rest of the batter.

Serve it with coconut chutney and arachu vitta sambar or any chutney of your choice.

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22 comments:

  1. Yummy.....mouthwatering hereeeee

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  2. Super spongy dosas, usually i use poha for spongy dosas,without poha yours came out fabulous spongy,will try out later.

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  3. Missing dosa so much...only after my low carb diet over I can try this...

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  4. Super spongy dosai...Looks so tempting...

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  5. OMG!!! Looks soooo....good!!!

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  6. but how different is it from the normal dosa? only thick?

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  7. Tempting breakfast,soft and yummy

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  8. Super soft and tasty dosa !!!!

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  9. I always make this kind of dos for me as the other prefer crispy ones. Perfectly done !!

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  10. can this batter inthick consistency used to make idlis also?

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  11. mouth watering spongy dosa looks yummy.we need not add lot of oil.I used to add one table spoon poha also.

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  12. Dear shanthi - you cannot make idli with this batter.
    This has a different taste and is totally different from normal dosa.

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  13. Hi Padhu,

    I enjoy trying out your recipes. I have a small doubt.
    Whole urad dal (without skin)- 1/4 cup + 1 1/2 tbsp
    Why this 1 1/2 tbsp separately mentioned?
    Regards,
    Aparna

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  14. Aparna, it is same urad dal only. That is just to be perfect with measurements. You must add 1/4 Cup and another 1 1/2 tbsp of urad dal. That's all

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  15. thank u for recipe & its working

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  16. we @ Mysore make the same combination with 1/2 cup poha soaked in water for 1/2 an hour before grinding everything. Now, this time we make it without poha.

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  17. I love to have this type of dosa but never knew the recipe.Thanks for sharing. Can pl give the measurements in grams instead of cups ,that would greatly help me.

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  18. I have tried this. This is perhaps a variant of the set dosa. It actually tastes better with more fermentation. If you are living in 20 degrees C of temp to say 30, then best had on day two. Nice recipe but not the newest in the world. I have got back to eating fermented foods to build up the biotics in the body which can diminish living in OECD countries.There is a logic and rationale behind Brahmin food. The world is yet to understand, experiment and benefit from it. Some did it eons ago! Dosas were temple food. Idlis being steamed came from perhaps the influence of Chinese scholars traveling through Indonesia then to India in the age of Buddhism.

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  19. All these days , I used to flip the dosas both sides, how foolish of me!!!!!!!!!! Thanks Padhu, I got it now

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