Sponge dosa

We south Indians love Dosa. With so many varieties of dosa around you would never get bored all the week. With the same dosa batter we can prepare different dosa dishes, but have you tried different Dosa recipes.. with different batters. Sponge dosa or steamed dosa is a healthy and spongy alternative.

Ingredients:

urad dal / black gram without outershell – 1/4 cup
plain raw rice - 1/4 cup
par boiled rice - 1 1/2 cup
fenugreek seeds - 1 tbspn
salt - 1tbspn to taste
water

Procedure:

Soak urud dal, raw rice, par boiled rice and fenugreek seeds together for 4-5 hours.
Grind it to a smooth paste and add salt as required.
Keep it for 4-5 hours to ferment. The no of hours to ferment depends on the climate. If the climate is quite hot it will ferment in 4 hours , in cold climates it might take 8 hours to ferment.
To know if the batter is fermented the quantity of the batter increases and you see bubbles .

Once the batter is ready with fermentation. Add water to make it a watery mixture.for the quantity above add 1/4 cup of water assuming the current batter is thick. It should be thin than a normal pancake/dosa batter.

Place the flat pan/tawa on the stove. Once heated take a ladle of batter . As the consistency is watery it will spread nicely or just spread it lightly to form a circle.

It will start forming bubbles. pour 1/2 spoon oil around the dosa and cover it with a lid for 1-2 mins.
No need to flip the dosa . But you can flip it to roast the other side of dosa too.

Serve it with chutney or Sambar.

This dosa is used as part of Set dosa recipe and used as steamed dosa without pouring any oil.