I learnt this sponge dosa recipe from my neighbor.Whenever I run short of idli rice / Puzhungal arisi or urad dal , I make this sponge dosa without urad dal. The ingredients and the method are a bit different from the usual poha dosa aval dosai. Usually sponge dosa batter is made using buttermilk and no fermentation is needed. You may also use cooked rice and prepare. But I ferment the batter at least for 8 hours.So you can prepare this dosa only by the next day. Try this soft sponge dosa recipe , Iam sure u will like it.
Ingredients :
1 cup – 200ml
- Raw rice – 1 cup (Sona masoori or dosa rice)
- Poha / Aval – 1/2 cup(heaped)
- Fenugreek seeds – 1/2 tsp
- Salt & water – As needed.
- Cooking soda/ baking soda – 2 pinch (optional)
Method :
- Wash and soak the rice , poha and methi seeds together for 2 hrs.
- Grind it to make a smooth batter by adding salt & water.
- U can grind it using mixie too.Use ice cold water if using mixie
- Keep the batter for 8 – 10 hrs to ferment.
- The next day , add baking soda if you are using and mix the batter well. Rest for 10 minutes and make dosas.
- U all know , this dosa is small in size .So do not spread the batter on the tawa. Make it a small circle.
- Apply oil around the dosa if desired.
- Then cover cook in medium flame and don’t flip the dosa.
Serve hot with Coconut or Tomato chutney !!
I served with tomato–mint chutney ..
NOTE : Addition of cooking soda is optional.But it helps to make the dosa more porous and soft. If you add cookings soda, rest the batter for 10 minutes before making the dosa. Do not forget.
For variations, you can soak 2 tbsp urad dal along with poha and grind the batter.
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