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
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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Roshu
November 2, 2012 at 8:04 amYummy…..mouthwatering hereeeee
Roha
November 2, 2012 at 9:47 amlovely 🙂
Tamilarasi Sasikumar
November 2, 2012 at 10:04 amlooks soft and yum…
Priya
November 2, 2012 at 12:09 pmSuper spongy dosas, usually i use poha for spongy dosas,without poha yours came out fabulous spongy,will try out later.
Suman Arthy
November 2, 2012 at 1:11 pmMissing dosa so much…only after my low carb diet over I can try this…
GEETHA ACHAL
November 2, 2012 at 1:30 pmSuper spongy dosai…Looks so tempting…
divya
November 2, 2012 at 1:53 pmOMG!!! Looks soooo….good!!!
సిరి
November 2, 2012 at 2:30 pmbut how different is it from the normal dosa? only thick?
Suja Manoj
November 2, 2012 at 7:06 pmTempting breakfast,soft and yummy
Sravs
November 2, 2012 at 7:16 pmSuper soft and tasty dosa !!!!
Shabitha Karthikeyan
November 2, 2012 at 11:14 pmI always make this kind of dos for me as the other prefer crispy ones. Perfectly done !!
சாருஸ்ரீராஜ்
November 3, 2012 at 8:08 amsuper doda
shanthi dinesh
November 3, 2012 at 9:31 amcan this batter inthick consistency used to make idlis also?
gomathi
November 3, 2012 at 2:47 pmmouth watering spongy dosa looks yummy.we need not add lot of oil.I used to add one table spoon poha also.
PadhuSankar
November 3, 2012 at 4:05 pmDear shanthi – you cannot make idli with this batter.
This has a different taste and is totally different from normal dosa.
aparna paibhale
March 11, 2013 at 2:57 amHi 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
PadhuSankar
March 11, 2013 at 6:32 amAparna, 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
lechu
July 14, 2013 at 7:57 pmthank u for recipe & its working
Srinivasan Sampathkumar
September 23, 2013 at 7:45 amwe @ 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.
arja P
September 25, 2013 at 5:18 amI 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.
Pradeep Kanthan
October 30, 2013 at 11:38 pmI 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.
namrata
April 2, 2014 at 6:38 amAll these days , I used to flip the dosas both sides, how foolish of me!!!!!!!!!! Thanks Padhu, I got it now
Subashini N
September 23, 2015 at 11:17 amHi padhu..I have prepared this dosa few times and it comes out very soft with a nice flavour because of the fenugreek seeds..Thanks for sharing such a wonderful recipe,
Unknown
December 4, 2015 at 4:28 pmI cant understand per boiled rice means which type of rice
Padhu Sankar
December 6, 2015 at 7:00 amIt is a variety of rice in which rice is partially boiled with husk and then dried. Check https://en.wikipedia.org/wiki/Parboiled_rice for more details.
Ketaki Bhosale
July 22, 2016 at 5:54 amshould the para boiled rice added to soaking with urad dal or should be used directly while grinding
Unknown
September 30, 2016 at 1:33 pmCan we try this variation with any of the millets instead of rice. would the dosa still be spongy with the variation?
Padhu Sankar
October 1, 2016 at 8:20 amI doubt. Check my millet page for many millet dosas and adais.
Naagu 369
February 17, 2017 at 1:30 pmHello padhu thankyou for your recipe. i tried many recipes in home posted by you.
from many years im trying to make chutney which taste like hotel chutney. but i dont know how to make it…..?
can you post this recipe….?
not only me but many people has this doubt…
thankyou………
R.VENKATARAMAN
May 23, 2017 at 11:19 amwhen should we add oil to tawa and how much?
Padhu Sankar
May 24, 2017 at 9:23 amAfter spreading the dosa, you can drizzle 3/4-1 tsp of oil around the dosa.