set dosa recipe | sponge dosa recipe

Author: dassana
Recipe type: breakfast Cuisine: south indian, karnataka
Prep time: 9 hours

Cook time: 30 mins

Total time: 9 hours 30 mins Serves:

3-4 set

dosa recipe - very soft, light and spongy dosa.

Ingredients (measuring cup used, 1 cup = 250 ml)

1 cup idli dosa rice or parboiled rice, 200 grams

cup thick poha/flattened rice, 50 grams

2 tbsp urad dal

7 to 8 methi seeds
1.5 cups water for soaking
cup of the strained water for grinding
tsp sugar
tsp rock salt or regular salt or add as per taste
tsp
baking
soda oil or
butter or
ghee as
required

Instructions
soaking:
1. in a bowl or pan, take the following ingredients - rice, urad dal, 7 to 8 fenugreek seeds. i

used idli rice. you can also use short grained regular rice like sona masuri rice.
2. rinse all the ingredients for a couple of times. drain and keep aside.
3. next, in a separate bowl or pan or cup, take the thick poha (50 grams). rinse the poha

once or twice with water.

4. strain and add the poha to the bowl containing rice, urad dal, methi seeds.
5. add 1.5 cups water and soak all the ingredients for 5 to 6 hours.
6. later, drain very well. reserve the strained water. we will use this strained water for
grinding.
grinding and fermentation:

1. now add half of the soaked ingredients in a wet grinder jar. depending on the size of the

jar, you can add half or full.

2. add cup water and grind very well. the rice grains can have a consistency of that like

idli rawa.
3. pour this batter in a large bowl or pan. i ground in two batches. first round, i added

cup water and for the next batch i added cup water. overall i added cup water while
grinding. if the grinder becomes hot, then wait for it to cool down and then continue
with the grinding.
4. then add tsp sugar.
5. mix very well. cover with a lid and let the batter ferment for 8 to 9 hours or more
depending on the temperature conditions in your city.
6. the day i made this batter, the temperature in the night fell to 16 degrees celsius. i kept
the batter in a warm place in the kitchen for 13 hours.
7. add tsp salt and tsp baking soda. you can add the salt as per your taste.
8. mix very well. the soda should be evenly distributed in the dosa batter.
9. in case if the batter looks thick, you can add some more water. i did add cup water
before preparing the dosas. mix very well after you add water.
preparing dosa:
1. heat an iron tawa or griddle. in the center, spread some oil. for non stick pan, you need
not grease the pan. the tawa has to be medium hot and not very hot. if very hot, the
dosa gets too browned or can get burnt with uneven cooking. if the tawa is warm, then
the dosa does not become soft and the bubbles or holes do not get formed on the dosa.
while making these dosas, you can regulate the flame from low to medium.
2. take a ladle of the batter and gently pour it on the tawa. just spread the batter very lightly
to make a small dosa.
3. drizzle some oil on the sides as well as on the top. you can also top the dosa with some
grated carrots, beetroots, chopped onions and green chilies.
4. when the base become golden and crisp, flip the dosa.
5. when the second side also gets golden and crisp, lift the dosa with a spatula and serve.
you can also place them in a warm casserole.
6. the usual method of cooking these dosas - first spread the batter and drizzle some oil on
the sides and top.
7. lower the flame and cover the dosa with a lid.
8. remove the lid when the top is firm and done. use any method that suits you to make
these set dosas. prepare the dosas this way. if you have a large tawa, then you can make
2 to 3 dosas at the same time.
9. serve set dosa with coconut chutney, vegetable korma, sambar. i served with a spicy
coconut chutney and potato sagu.