Sponge dosa or curd dosa is a soft, spongy and fluffy dosa prepared with rice, curd and poha. It is similar to set dosa, but here urad dal is not used. These dosas are very delicious and can be served with coconut chutney or sagu.
Poha makes the dosa soft and fluffy and it also helps in fermentation along with curd. You can use either curd or butter milk to make these dosa. The ground batter needs to be slightly thinner than our regular dosa batter. The batter can be used to prepare set dosa and uthappam too.
2 cup raw rice
1 tsp fenugreek seeds
1 cup thin poha or 3/4th cup thick poha
1 cup curd
Water, as needed
½ tsp sugar
Pinch baking soda (opt)
- Wash rice and soak it in enough water for 4-5 hours. Also add methi/fenugreek seeds along with rice.
- Soak poha in water for 30 minutes. If using thin poha, soak it for 10 minutes or add directly to grind with rice.
- In a wet grinder or mixer, add soaked rice, fenugreek and poha. Grind it to smooth paste adding little water. Now add curd and grind again for a minute. Grind in two batches if using a mixer.
- Transfer the ground batter into a large bowl. Cover the bowl with a lid and allow it to ferment overnight or for 6-8 hours.
- Next morning after fermentation, add salt and sugar. You can add little water if required. The batter has to be thinner than our regular dosa batter.
- You can add a pinch of baking soda if required. It is optional.
- Heat a dosa tawa and grease it with little oil or ghee. Pour a ladle full of batter on to the hot tawa. Spread lightly only. Do not spread more and make it thin. Sponge dosa needs to be thick.
- Close the tawa with a lid and cook on a medium flame. Open the lid and drizzle little ghee/oil all over the dosa. Do not flip it.
- The batter has to be thinner than the regular dosa batter.
- Keep the batter bowl in a warm place for fermenting. Depending on the climate conditions, it may take more or less time to ferment.
- Close the dosa and cook. no need to flip the other side.
- Adding sugar gives a golden brown color to the dosa.
- Adding baking soda is optional.
- Do not add sugar, salt and soda (if using) to the entire batter. Add only to the batter which you use at a time.
- Refrigerate the remaining batter for later use.
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