Wednesday, 14 May 2014

Soft- Sponge Dosa Recipe

Among the myriad varieties of dosas, a special mention must be made of Attukula dosa which also goes by the name of ‘Sponge Dosa’ because of its soft and spongy character. Friends who have tasted this dosa for the first time at our home have asked for the recipe. Sponge dosas are light and soft in the center with a slight crisp along the edges, simple yet delicious. Rice, rice flakes (poha/attukulu) and fenugreek seeds are soaked in sour buttermilk overnight and ground to a smooth paste, the next morning. Unlike the masala dosa, here the dosa batter is not made into a large concentric circle on the tava. Ladleful of batter is poured on a hot tava to spread on its own, covered with lid and cooked to a soft and spongy texture. I simply followed the recipe from a cookbook. Its a long time wish for me to try this and today I tried and was satisfied with the results. There are so many sponge dosa recipes out there in the blog world,and here is another simple version! It was too spongy and was good enough even when cooled down! Dosa is one of my favourite breakfast and I love making different varieties of dosas. This dosa will be very soft and spongy and stays like that even after 4-5 hours of preparation. It tastes great with tomato chutney.
  • Rice – 2 cup
  • Aval / Poha – ¼ cup
  • Buttermilk / More – 4 cups
  • Baking Soda – ½ tsp
  • Salt to taste
  • Oil for frying
  • fenugreek seeds
  • Soak rice, poha in buttermilk overnight. In the morning add it to the blender, (if there is lots of buttermilk left please drain it, a little amount is not a problem).
  • Blend it into a smooth paste. Add enough water to make into smooth batter. The batter should be little bit thinner than the dosa batter.
  • Now add in salt and baking soda and mix well.
  • Heat a pan. Try to use non stick. Pour a ladleful of the batter in it, don’t spread the batter..It will spread automatically.
  • Drizzle some oil around the sides. Cover it with a tight fitting lid and let it cook for a min.
  • Now there will be small holes formed over the top. Remove and Serve.
  • Tomatoes - 3 large chopped
  • Garlic - 10 cloves
  • Dry Red Chilli - 4
  • Salt to taste
  • Sugar to taste
  • For Seasoning:
  • Oil - 1 tablespoon
  • Mustard Seeds / Kaduku - 1/2 tsp
  • Urad dal / Ulundu Paruppu - 1/2 tsp
  • Cumin Seeds / Jeerakam - 1/2 tsp
  • Curry Leaves - a sprig
  • Take tomatoes, garlic and chillies in a blender and puree them.
  • Heat oil in a kadai. Add in the seasoning ingredients and let them sizzle.
  • Now add in the pureed tomato mix and add in salt and sugar. Cook till oil separates from it
  • Now add in some water and bring it to a boil.
  • Serve with idly or dosa.

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  1. Wow, this is new to me. I'm amazed at the variations of dosas. It looks so delicious!

  2. This is different ya I want to try this soon

  3. wow...super tempting:)
    Looks yummy

  4. This is in my to do list....... Looks yummy!

  5. its like paratha with butter on top of it, only this is dosa. looks yum

  6. So inviting and with butter? mmmm!!! awesomely tempting. Can I use the same recipe without the poha. I have issues finding it over here. My other half will love this soft and spongy dosa. Just a concern about the poha.

  7. thanks for kind comments Jaspinder. I agree with Linsy.

  8. Wow, seriously am in love with this spongy dosas, serve me with some spicy chutney, i can have it happily.

  9. I am a dosa lover, and make different types of dosas in my home. Yours rice and poha dosa looks so spongy!