Sponge dosa

Sponge dosa is thick and soft unlike the regular thin, crisp dosa. I came across this recipe from padhuskitchen blog. It is very easy to prepare and the addition of fenugreek seeds gives the softness and a nice flavour to the dosa. This is ideal for lunch boxes and travel as it stays soft even after 4 to 5 hours of preparation.

Sponge Dosa Recipe

Makes  :  Around 10 - 12 dosas

Ingredients

• Idly rice  -  1.5 cups
• Raw rice  -  1/4 cup
• Urad dal  -  1/4 cup +  1.5 tbsp
• Fenugreek seeds  -  1 tsp
• Salt  -  as required

Method

1. Wash and soak both rice and urad dal together and fenugreek seeds separately for 5 to 6 hours.
2. Put fenugreek seeds at the bottom of the grinder and then the rice/dal mixture and grind it to a smooth batter using required water.
3. Add water little at a time and grind to a smooth paste like the idli batter.
4. Add needed salt and allow to ferment for 7 to 8 hours or overnight.
5. Before preparing the dosa, mix the batter well and add water if required.
6. To prepare dosas, heat a tawa and once heated, pour 2 ladles of the batter. Do not spread it much like the regular dosa. Drizzle oil and keep the flame in medium.
7. Once you see holes appearing on the dosa, keep the flame to low and cook covered with a lid. There is no need to flip over.
8. Serve hot with chutney or sambar.
9. This dosa stays soft even after 5 hours of preparation and hence it can be packed for lunch box and travel.

Notes

• I always soak fenugreek seeds separately. You can also soak it along with rice and urad dal.