Sponge Dosa Recipe | Curd Dosa Recipe
Curd Dosa is a very sponge and soft dosa. Here instead of urad dal, curd is used to grind the batter which also helps to incorporate sourness in the batter in addition to the usual fermentation process. Serve with Onion/Tomato chutney or a plain idli podi and relish this wonderful dosa
Servings: 20 Dosa
Calories: 128kcal
Equipment
- Mixer Grinder
- Mixing Bowl
- Tawa
Ingredients
- 2 Cups Idli Rice / Parboiled Rice 1 Cup - 250ml
- 1 Cup Poha
- 1 Cup Curd
- 1 teaspoon Fenugreek Seeds
- 2 teaspoon Salt
- ¼ Cup Oil For cooking dosa
Instructions
Soaking Rice and Poha
- Wash and soak Rice and fenugreek for 4 hours.
- Also take Poha in a vessel. Wash it thoroughly and soak for 1 hour
Preparing Batter
- After 4 hours, drain water from the soaked rice and take the rice+fenugreek seeds in a mixer jar
- Grind it to a smooth batter. Transfer this rice batter in a mixing bowl
- Next, take the soaked poha to the mixer jar. Add curd and grind it to smooth batter
- Add this poha batter to the rice batter. Also add salt
- Stir well so that both the batters are well combined. Close the bowl with a lid and let it ferment for 8 hours
Making Dosa
- After 8 hours, the fermented batter will be ready. Stir well. Now our Dosa batter is ready!
- Heat a tawa, pour a ladle of batter and do not spread too much. We can see lots of holes all over the dosa
- Cover with a lid and cook in low flame till the upper layer is fully cooked. We don't need to flip and cook the dosa
- Repeat the process and make dosa with rest of the batter.
Serving Time
- Serve the delicious Dosa with Onion/Tomato Chutney or Idli podi!
Video
Nutrition
Serving: 1Dosa | Calories: 128kcal | Carbohydrates: 25g | Protein: 2g | Fat: 1g