Sponge Dosa Recipe / Curd Dosa Recipe / Make Dosa without Urad Dal with recipe Photos. A soft and spongy dosa prepared with rice and curd mixed with water which helps in fermentation. Note that there is no urad dal in this dosa compared to the traditional recipe.
For proper and even cooking, I cook them on both sides. I have shown two methods to cook these sponge dosa in the stepwise pics.
These sponge dosa also make for an excellent tiffin snack as they remain soft even after cooling down and remain soft even after 4 to 5 hours.
You can even pack set dosa for a picnic snack with an Idli Podi or a dry peanut or sesame chutney. Serve Set Dosa with your favourite Chutney or veg sagu or Sambar.
INGREDIENTS
- 1 cup Rice
- 1 cup curd
- 1 tsp salt
- water, as required
- ¼ tsp baking soda
- 1 pinch fenugreek
INSTRUCTIONS
- Firstly, in a bowl rinse 1 cup of Rice with water.
- Soak the rice in curd for 6 to 7 hours.
- Squeeze off the water and transfer the rinsed Rice into a large bowl.
- Grind the rice add Curd into a smooth paste and pour into a bowl, add 1 cup of water.
- Add 1 cup curd and 1 tsp salt. mix well.
- Now add ½ cup water, cover, and rest for 1 hour.
- Add ½ cup water and grind to smooth batter.
- Transfer the batter to the large bowl.
- Add ¼ tsp baking soda and mix well.
- Pour the dosa batter into the hot pan and spread gently. Heat a cast iron tawa or a flat skillet. In the centre, spread some oil.
- Cook on medium flame until the dosa is cooked well.
- Finally, enjoy a super soft curd dosa recipe with chutney and sambar.
