finally, ido recommenc to visit my other dosa recipes collection and idli recipe collection. particularly, set dosa,
masala dosa, mysore masala dosa, neer dosa, plain dosa, rava dosa, instant dosa recipe. in addition i request you
to visit my other ss callection like,
reakfast recig ‘ion
sweets recipes collection
instant recipes collection
sponge dosa or curd dosa video recipe:
sponge dosa recipe | curd dosa recipe | set dosa without ura.
recipe card for sponge dosa or curd dosa recipe:
sponge dosa recipe | curd dosa recipe | set dosa without urad dal
easy sponge dosa recipe | curd dosa recipe | set dosa without urad dal
Author: Hebbar's Kitchen
Recipe type: dass
Ccusine; south indian
Serves: 7 Servings
Ingredients
+ Lcup dosa rice / sona masuri rice
| 4 Yatsp methi seeds / fenugreek seeds+ water as required to soak and blend
+ salt to taste
+ oll for roasting
Instructions
firstly, in a large bowl, soak 1 cup of rice and methi seeds for atleast § hours
further, blend the soaked rice along with poha adding water as required.
blend to slightly coarse paste. this helps to give nice texture to dosa,
transfer the batter to a large bow!
further add curd.
‘mic well making sure the batter has combined completely.
also clean the sides with the spatula.
cover and ferment in a warm place for 8- 12 hours depending on the climate.
additionally ade sett.
and mix the batter slightly without spolling the air incorporated in batter:
add water if required to adjust the consistency.
heat the griddle. smear some oll over the tawa and wipe off with a tissue paper. (do not add oll if using non-stick
pan)
land pour a ladleful of the batter on it and spread it very gently.
then cover the dosa for a minute and cook till the top of dosa is cooked completely in presence of steam.
furthermore, the dosa turns to be full of holes and very soft indicating the batter has well fermented.
| 16, finally serve immediately with coconut chutney and sambar. L
how to make sponge dosa or curd dosa with step by step photo recipe:
1 firstly, na large bowl, soak 1 cup of rice and methi seeds for atleast 5 hours.2.further, blend the soaked rice along with poha adding water as required. adding poha makes dosa nore softPads
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THIN POHA.1 cup
3. blend to slightly coarse paste. this helps to give nice texture to dosa,SLIGHTLY COARSE5.furthner add curd. do not use sour curd as we are gaing to ferment, which turns curd even more sour.
HEBBAR'S KITCHENCURD. 3/ath cup
5. mix well making sure the batter has combined completely.MIX WELL
also clean the sides with the spatulaand ferment in
m place for 8- 12 hours depending on the climate.FERMENT
8 HOURS
?. additionally add saltLadd water if required to adjust the consistency, batter should be thiner than normal dasa batter as it should
ead easily after pour
he griddle. smea! aandw ith a tissue (donot ifusing non-stick
pan)vk i
Salelif required. however it is not required and note
he dosa turns to be full of holes and very soft indic:finally serve immediately with coconut chutney and sambar.notes:
firstly, donot use sour curd as we are going to ferment, which turns curd
Jen more sou!
furthermore, de not pour the dosa thin as they are very soft and wont have any strength
additionally, add a pinch of baking soda to skip the fermentation process. however, i suggest to ferment for a
healthier option,
mo
if you I've in cold climate then preheat the oven and place the batter init. this helps to keep warm an
ferment the batter well. (ust pre-heat and switch off t
oven!
finally, do not spread the sponge dosa batter / curd dosa batier as it should be thick like set dosa.