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.
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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Yummy.....mouthwatering hereeeee
ReplyDeletelovely :)
ReplyDeletelooks soft and yum...
ReplyDeleteSuper spongy dosas, usually i use poha for spongy dosas,without poha yours came out fabulous spongy,will try out later.
ReplyDeleteMissing dosa so much...only after my low carb diet over I can try this...
ReplyDeleteSuper spongy dosai...Looks so tempting...
ReplyDeleteOMG!!! Looks soooo....good!!!
ReplyDeletebut how different is it from the normal dosa? only thick?
ReplyDeleteTempting breakfast,soft and yummy
ReplyDeleteSuper soft and tasty dosa !!!!
ReplyDeleteI always make this kind of dos for me as the other prefer crispy ones. Perfectly done !!
ReplyDeletesuper doda
ReplyDeletecan this batter inthick consistency used to make idlis also?
ReplyDeletemouth watering spongy dosa looks yummy.we need not add lot of oil.I used to add one table spoon poha also.
ReplyDeleteDear shanthi - you cannot make idli with this batter.
ReplyDeleteThis has a different taste and is totally different from normal dosa.
Hi Padhu,
ReplyDeleteI 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
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
ReplyDeletethank u for recipe & its working
ReplyDeletewe @ 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.
ReplyDeleteI 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.
ReplyDeleteI 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.
ReplyDeleteAll these days , I used to flip the dosas both sides, how foolish of me!!!!!!!!!! Thanks Padhu, I got it now
ReplyDeleteHi 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,
ReplyDeleteI cant understand per boiled rice means which type of rice
ReplyDeleteIt 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.
Deleteshould the para boiled rice added to soaking with urad dal or should be used directly while grinding
ReplyDeleteCan we try this variation with any of the millets instead of rice. would the dosa still be spongy with the variation?
ReplyDeleteI doubt. Check my millet page for many millet dosas and adais.
DeleteHello padhu thankyou for your recipe. i tried many recipes in home posted by you.
ReplyDeletefrom 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.........
when should we add oil to tawa and how much?
ReplyDeleteAfter spreading the dosa, you can drizzle 3/4-1 tsp of oil around the dosa.
Delete