Sponge Dosai

Category: Breakfast / Tiffin  
Soaking Time: 4-6 Hrs   
Fermentation Time: 8 - 10 Hrs  
Cooking Time: 1-2 mins / dosa

Sponge Dosai, as the name states it is the soft and spongiest dosa I have ever tasted. It is very very soft and there are no chemicals (baking soda / powder) added. Also it remains soft even after few hours of preparation so it can be send in lunch-boxes for kids.

Sponge Dosa

Ingredients:

• Idly rice - 3 cups
• Raw rice - 1/2 cup
• Whole white urad dhal - 2/3 cup
• Fenugreek seeds - 2 tsp
• Salt - To taste
• Sesame oil - for making dosa

Method:

                             
1. Soak both rice, urad dhal and fenugreek seeds together for 4-6 hrs and grind them to a smooth batter; Add required salt and mix well using hands
2. Allow to ferment overnight / for about 8-10 hrs and it depends on your room temperature; After fermentation, the volume of the batter would be almost doubled. (Make sure to place the batter in a big bowl to avoid spills after it gets fermented)
3. After fermentation, if the batter is too thick, add required water so that the consistency can be slightly thin than our normal dosa batter
4. Heat the dosa tawa in medium flame, Once it becomes hot, pour a laddle of batter and allow it to spread itself. No need to spread with laddle like our normal dosa
   
5. Reduce the flame to low, sprinkle oil and once bubbles start appearing on the dosa surface, cover it with lid and allow to cook till its done
   
   
   
6. No need to flip it over to the other side; since it will cook in the steam itself                 
   
7. Transfer it to a plate and serve with your favourite side dish

Sponge Dosa Ready to Enjoy!