Petitchef

SPONGE DOSA

SPONGE DOSA (3)
As the name suggests, these are very spongy and fluffy. Also called as poha dosa or atukula dosalu. This would be the special breakfast recipe made by my Grand Mother in my childhood. No much dal is used in these dosas. Sour butter milk is used, so these dosas fluff-up very well like the idlies, be porous textured,  the taste will be ultimate. Unlike the set dosa or regular dosa, the fermentation time is less. So you can make these dosas on the same day i.e start the preparation in the morning and make dosas in the evening.  Give it a try.
INGREDIENTS
Urad dal                1/4 cup Rice                        2 cups Poha/ atukulu      1+1/4 cups(1 cup packed) Sour butter milk   2 cups Salt                          to taste Baking soda           a pinch PROCEDURE
Soak the dal and rice in water and poha in the butter milk for at least 3 hours.
Grind the rice, dal and poha. The consistency should be thicker than the regular dosas.
Add enough salt and a pinch of baking soda.
Cover and set the batter aside for another 3 hours.
Now you are ready to make the dosas.
Heat the tawa and pour a laddle full of batter. Let the batter spread by itself.
When you see the holes appearing on the dosa, pour a spoon full of oil on the dosa. Now cover and cook for one minute on a medium flame.SPONGE DOSA
Flip and cook for another half minute and serve hot with any chutney. You can also skip this step and cook on only one side.
SPONGE DOSA (2)








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