This dosa is so soft and that's why its called as sponge dosa and this is my brothers favourite dish. Try this and enjoy the taste....
My father doesn't like too much sourness , so my mom makes them as in method one for him coz after adding curd it will become sour..... but as of me , i like sourness so i make it as in method 2 :)
Both of them tastes good.
Preparation time : 15 mins + 18 hours + 10 hours (or) 15 mins + 6 hours + 6 hours
Ingredients :
Makes : 15 Serves : 2 to 3
Method 1 : Method 2 :
Atukulu (or) Rice flakes : 1cup Atukulu (or) Rice flakes : 1/2 cup
Rice : 3 cups Rice : 1/2 cup
Curd : 1 cup Curd : 3 cups (or curd 2 &water 1 cup)
Salt : to taste Salt : to taste
Baking soda : 1 tsp Baking soda : 1/2 tsp
Method :
Method 1 :
Soak rice for 18 hours.Soak rice flakes for 6 hours.
Grind them separately with very little water and make thick batter.
Mix both of them.
Mix with curd very well.
Now add soda and little salt(Not whole salt that is needed) and mix it good.
Leave it for 10 hours.
Now add salt that is needed.
Make it like idly batter consistency. (Little thick)
Method : 2
Soak rice and rice flakes in curd together for 6 hours
Grind them by adding around 1/2 cup of water and make a thick batter.
Leave to ferment for 6 hours.
Now add baking soda and salt.
Now take a laddle full of batter , pour it on tawa ( you should not spread it).
Generally we make sponge dosa as little dosa (around 2inch circle)
Cover and let it cook on slow flame till you get golden color.
When you open the lid you can see small hole on dosa,if you got then holes then your dosa is too good.
Then turn it, cook it with out cover, wait till golden color.
You can make paniyaram (Or punukulu ) with same batter using paniyaaram pan (or gunta pongalalu penam)
Add little oil to each hole, add batter, cover and cook for 10 mins then turn in take off the lid , cook for 5 mins, and your dish is ready to serve ....
Serve it hot with coconut chutney (Kobbari kaya pulla pachadi) or Onion chutney (Vulli kaaram)
Enjoy your dish :)
Thank you, do post your comments !!!
My father doesn't like too much sourness , so my mom makes them as in method one for him coz after adding curd it will become sour..... but as of me , i like sourness so i make it as in method 2 :)
Both of them tastes good.
Preparation time : 15 mins + 18 hours + 10 hours (or) 15 mins + 6 hours + 6 hours
Ingredients :
Makes : 15 Serves : 2 to 3
Method 1 : Method 2 :
Atukulu (or) Rice flakes : 1cup Atukulu (or) Rice flakes : 1/2 cup
Rice : 3 cups Rice : 1/2 cup
Curd : 1 cup Curd : 3 cups (or curd 2 &water 1 cup)
Salt : to taste Salt : to taste
Baking soda : 1 tsp Baking soda : 1/2 tsp
Method :
Method 1 :
Soak rice for 18 hours.Soak rice flakes for 6 hours.
Grind them separately with very little water and make thick batter.
Mix both of them.
Mix with curd very well.
Now add soda and little salt(Not whole salt that is needed) and mix it good.
Leave it for 10 hours.
Now add salt that is needed.
Make it like idly batter consistency. (Little thick)
Method : 2
Soak rice and rice flakes in curd together for 6 hours
Grind them by adding around 1/2 cup of water and make a thick batter.
Leave to ferment for 6 hours.
Now add baking soda and salt.
Now take a laddle full of batter , pour it on tawa ( you should not spread it).
Generally we make sponge dosa as little dosa (around 2inch circle)
Cover and let it cook on slow flame till you get golden color.
When you open the lid you can see small hole on dosa,if you got then holes then your dosa is too good.
Then turn it, cook it with out cover, wait till golden color.
You can make paniyaram (Or punukulu ) with same batter using paniyaaram pan (or gunta pongalalu penam)
Add little oil to each hole, add batter, cover and cook for 10 mins then turn in take off the lid , cook for 5 mins, and your dish is ready to serve ....
Serve it hot with coconut chutney (Kobbari kaya pulla pachadi) or Onion chutney (Vulli kaaram)
Enjoy your dish :)
Thank you, do post your comments !!!
No comments:
Post a Comment