Recipe for spongy white set dosa recipe. Made with rice and atukulu / poha. Makes for an excellent breakfast.
- Measurements used – 1 cup = 250ml
For grinding batter
- 1 cup idly rice
- 1/4 cup unpolished whole white urad dal
- 1/2 cup poha (aval / atukulu)
- 1/2 teaspoon fenugreek seeds
- 1/2 cup curd
- 1 cup water
- 1 teaspoon salt
- Oil for griddle while making dosa
- Wash all the ingredients together 2-3 times in running water to get rid of dust and dirt. Soak the ingredients in a bowl with lots of water for 2 hours. Drain the water and set aside.
- Grind the ingredients to a smooth paste. While grinding add half a cup of yogurt and a cup of water. The batter needs to be ground to a really fine smooth paste. If the mixie wont budge, grind the batter in 2-3 batches.
- Once the batter is ready, cover the batter bowl with a lid and let it to ferment in a warm draft free place for 12 hours. If the place where you live is cold, leave it inside the oven with the pilot light on. After the fermentation, Set Dosa batter should have increased in volume and should look foamy. Mix in the salt. The batter is ready.
- Heat a dosa griddle/pan until medium hot. Apply few drops of oil on the griddle. Ladle the batter and pour it onto the griddle. Cover the griddle with a lid and let it cook for 40 seconds on low medium flame.
- Remove the dosa from the griddle and repeat with the rest of the batter. Serve the dosa hot with vegetable sagu / kurma or a spicy kaara chutney.
Store the left over batter in the refrigerator and use within 2 days.
- Category: Breakfast, dosa
- Cuisine: South Indian