Recipe for Sponge Dosa:
Raw rice, Poha (Aval) and Urad dal in the ratio
1: 1/2 : 1/4 respectively.
Fenugreek 1 tea spoon.
Except Poha soak all other items together for 3 hours.
After 3 hours, wash Poha and drain the water. Wash other items also well and add with Poha and grind to smooth batter in a mixer grinder adding water. Add required salt. Let the batter ferment for 8 hours or overnight.
Grease the Dosa Tawa with oil. Spread the batter on it and pour a tea spoon of oil around it. Close it with a lid and cook it for a minute. Now take out the dosa from the tawa.
Like regular dosa, it need not be cooked on both sides. Remember to keep the flame in medium. The cooked part will be golden crispy and the other side fill be spongy white.
Raw rice, Poha (Aval) and Urad dal in the ratio
1: 1/2 : 1/4 respectively.
Fenugreek 1 tea spoon.
Except Poha soak all other items together for 3 hours.
After 3 hours, wash Poha and drain the water. Wash other items also well and add with Poha and grind to smooth batter in a mixer grinder adding water. Add required salt. Let the batter ferment for 8 hours or overnight.
Grease the Dosa Tawa with oil. Spread the batter on it and pour a tea spoon of oil around it. Close it with a lid and cook it for a minute. Now take out the dosa from the tawa.
Like regular dosa, it need not be cooked on both sides. Remember to keep the flame in medium. The cooked part will be golden crispy and the other side fill be spongy white.
No comments:
Post a Comment