Wednesday, May 21, 2014

Set Dosa (Sponge Dosa)

This is a popular dish of Karnataka. This dosa comes out so soft like a sponge that it is also called sponge dosa and it tastes great even when it is not hot.

  • 4 Raw rice
  • 1 cup Avil (Poha or beaten rice)
  • 1/2 cup Urad dal
  • 2 tsp Methi seeds
  • 1 tsp Salt (Adjust to taste)

  1. Soak the Rice, Urad dal and Methi seeds for around 3-4 hours.
  2. Soak the Avil for 1/2 hour separately
  3. Grind the soaked rice, urad dal and methi in a blender until smooth and and pour the batter into a big vessel. Then grind the soaked poha and mix it with the above batter.
  4. Add salt and mix well and keep it in a warm dry place to allow it to ferment which may take around 8-10 hrs depending on the warmth of the place where you live. When the batter rises up, it is ready to make dosas.
  5. The batter should not be too thick. it should have the dosa / uttapam consistency.
  6. Heat the tawa and pour a laddle of the batter in the center (Dont spread the batter) and close the dosa with a lid and cook it on low-medium flame.
  7. Once the dosa gets cooked, remove it from the tawa and serve. Here we should not turn the dosa. Since we cover the dosa, the top part gets cooked nicely and becomes soft and spongy.
  8. Repeat the above process to make the set dosas with the remaining batter and serve hot with saagu / korma/ chutney

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