Dosa is our favorite breakfast/dinner item and most of our days start with crispy golden brown dosas – we are a family who heavily depend on our idlis and dosas for breakfast every morning. I have never ever had cereal for breakfast and even if I try, I would be chided by both mom and MIL. My refrigerator may or may not contain vegetables/fruits but is sure to have one dabba full of idli/dosa batter. On tired weekdays, dosa would be my savior which can be prepared in a jiffy.
Over the weekend, I tried Sponge Dosa that is more similar to Appam in texture but is completely different. I usually use cooked sago (saggu-biyyam/sabhu-dhana/javvarisi) in my appam batter to get fool proof spongy appams. Instead of following the same approach, I used flattened rice/poha while soaking the rice for the batter. As I planned on using the batter instantly, I used buttermilk to soak the rice which meant the ground batter had a tinge of tanginess even without fermentation. Also, I used the batter in less than an hour from grinding it, so used a pinch of cooking soda. If the batter is let to ferment, one can skip the soda I guess. The dosas turned out to be super soft and I served them with spicy coconut chutney but vegetable kurma would have been apt. Well, there is always a next time! 🙂
What I used –
- Raw Rice, 2 cups
- Flattened Rice, 1 cup
- Urad Dal, ¼ cup
- Fenugreek Seeds, 1 tsp
- Buttermilk, 2 cups
- Cooking Soda, ½ tsp (optional)
- Salt, as required
- Water, as required
- Oil, as required
How I made –
- Soak raw rice, urad dal, flattened rice and fenugreek seeds in buttermilk for atleast 6 hrs.
- Grind the soaked mixture into a smooth paste. Add salt and mix well. The batter should be of pourable consistency. Set aside for an hour.
- If using immediately, add cooking soda and mix well.
- Heat dosa tawa and pour a ladle of the dosa batter. Do not spread too thin like ordinary dosa. The dosa should be atleast 1 cm in thickness after spreading. Srpinkle oil along the sides and cover with a lid. Cook on medium flame for about a minute.
- On removing the lid, the dosa would have a number of holes all over and the bottom should be golden brown.
- Remove dosa from the tawa and serve hot with chutney or sambar or kurma of your choice. Note: There is no need to cook this dosa on the other side.