Sponge dosa is a really a wonder ful option in instant
dosa types. Nowadays there are variety of dosas we can make instantly using
puffed rice, bread poha etc., this dosa uses poha. We can also call this dosa
as curd dosa, because we have used curd/buttermilk in large quantity.
It is a no fermentation dosa. I got this recipe from a ebook having variety of
dosas. The actual recipe used green chillies for little spiciness. But I didn’t
tried of adding green chillies and served this dosa with spicy chutney. We can
serve with spicy garlic chutney or mmilagaai(red chilli) chutney.
Mildly spiced chutney will not be that much good with
this dosa as it is a non fermented type.
The simple formula for this sponge dosa is 3:1.yeah., for 3 cups of rice, 1 cup of poha is the ratio.
The simple formula for this sponge dosa is 3:1.yeah., for 3 cups of rice, 1 cup of poha is the ratio.
Please check the below links for the related recipes
OK, now let’s move on to the recipe.
- Vendaya dosa(Fenugreek Dosa)
- Idly/Dosa Batter
- Mudakathan keerai(Balloon vine leaves Dosa)
- SpringRoll Dosa
- Kambu Idly/Dosa Recipe
- Adai dhosai
- Easy appam recipe
OK, now let’s move on to the recipe.
SPONGE DOSA/DHOSAI
(Buttermilk dosa/poha dosa)
SOAKING TIME: 8 HRS | PREPARATION TIME: 15 MINS | COOKING TIME: 10 MINS
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: MAIN
CUISINE: SOUTH INDIAN
SERVES: 3 PERSONS (APPROX.)
INGREDIENTS:
1
cup idly rice
¼
cup +2 tablespoon poha(flattened rice/aval)
2
cups buttermilk
Salt
to taste
Water
as needed
¼
teaspoon baking soda(optional)
PREPARATION:
Wash and Soak the rice and aval(poha)in
buttermilk overnight or minimum 8 hours.
METHOD:
Grind the rice and poha into smooth
paste with the buttermilk along with salt.
Add water if required.
Take the required batter in a bowl and
add water to get right consistency.
Finally add the baking soda(if used)
and mix well.
Heat dosa tawa and spread little oil.
Pour a ladle ful of batter as little
thick dosa. No need to spread with the ladle.
Close it with a lid and let it cook in
medium flame.
With in 3 to 5 minutes, dosa will be
cooked.
Remove the dosa from the tawa gently
and serve hot with any spicy chutney.
No need to flip this dosa, while
closing with the lid itself the upper side will be cooked.
Soft sponcy dosa with beautiful
pores is ready…
NOTES:
- Don’t add more water while grinding the rice, use necessary water only.
- If the dosa batter is too thin, then the dosa may stick in the tawa.
- If it too thick then the pores will not produced and dosa texture will be changed. So use mix water accordingly to get right consistency.
- Using baking soda is optional,but it gives nice texture and pores to the dosa.
- If the dosa is still sticky add a little baking soda and try.
- This dosa doesn’t needs fermentation.
- If you wants you can add one or two green chillies as per the original recipe. But in our family we prefer to have this dosa with out green chillies and paired with spicy chutney.
VIDEO RECIPE:
STEP BY STEP
PHOTOS:
Wash and Soak the rice and aval(poha)in buttermilk overnight or minimum 8 hours.
Grind the rice and poha into smooth paste with the buttermilk along with salt.
Add water if required.
Take the required batter in a bowl and add water to get right consistency. Finally add the baking soda(if used) and mix well.
Heat dosa tawa and spread little oil.
Pour a ladle ful of batter as little thick dosa. No need to spread with the ladle.
Close it with a lid and let it cook in medium flame.
With in 3 to 5 minutes, dosa will be cooked.
Remove the dosa from the tawa gently and serve hot with any spicy chutney.
No need to flip this dosa, while closing with the lid itself the upper side will be cooked.
Do try this recipe and please don’t forget to
give your feedback in comments.
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Thanks for the recipe...one suggestion.."I will add..is using rice flour.."Urad dal flour...mixing with one cup rice flour...half a cup of poha in one cup of buttermilk
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