sponge dosa recipe | curd dosa recipe | set dosa without urad dal

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sponge dosa recipe | curd dosa recipe | set dosa without urad dal recipe with detailed photo and video recipe. a soft and sponge dosa prepared with rice and poha which is mixed with curd which helps in fermentation. note that in this dosa no urad dal as compared to the traditional set dosa recipe.
sponge dosasponge dosa recipe | curd dosa recipe | set dosa without urad dal recipe with detailed photo and video recipe. basically an easy dosa or pancake-crepe recipe prepared with curd which brings porous and spongy texture. it is ideal breakfast recipe but not limited to it which is served with chutney recipesveg sagu, potato sagu and sambar.

dosa recipe is always a special recipe for me and my family. especially being south indian, our breakfast mainly circles around idli, dosachutney and sambar. however, preparing just masala dosa or plain idli can be monotonous and certainly i need variety in my breakfast option. one such great option is sponge dosa or curd dosa and even better because it does not require urad dal. just grind the rice flour and flattened rice and mix it with curd to ferment it. isn’t it a economical recipe for dosa? i suppose so.

curd dosa

furthermore, i would like to share some tips and tricks for a soft and porous curd dosa recipe. firstly, do not forget to add thin poha while grounding. poha helps to make dosa soft and spongy, also fasten the fermentation process. secondly, after pouring the dosa batter to dosa pan, no need to spread it via spoon. the batter should spread by itself, otherwise your batter is thick if it does not spread. lastly, you can add tsp of ghee or oil while frying dosa. however, i personally do not like it and i have not added it.

finally, i do recommend 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 recipes collection like,

sponge dosa or curd dosa video recipe:

recipe card for sponge dosa or curd dosa recipe:

5.0 from 4 reviews
sponge dosa recipe | curd dosa recipe | set dosa without urad dal
 
Prep time
Cook time
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easy sponge dosa recipe | curd dosa recipe | set dosa without urad dal
Author:
Recipe type: dosa
Cuisine: south indian
Serves: 7 Servings
Ingredients
  • 1 cup dosa rice / sona masuri rice
  • ½ tsp methi seeds / fenugreek seeds
  • 1 cup thin poha / beaten rice / flattened rice / avalakki
  • ¾ cup curd / yogurt, fresh thick curd
  • water as required to soak and blend
  • salt to taste
  • oil for roasting
Instructions ( 1 cup =255 ml)
  1. firstly, in a 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.
  3. blend to slightly coarse paste. this helps to give nice texture to dosa.
  4. transfer the batter to a large bowl.
  5. further add curd.
  6. mix well making sure the batter has combined completely.
  7. also clean the sides with the spatula.
  8. cover and ferment in a warm place for 8- 12 hours depending on the climate.
  9. additionally add salt.
  10. and mix the batter slightly without spoiling the air incorporated in batter.
  11. add water if required to adjust the consistency.
  12. heat the griddle. smear some oil over the tawa and wipe off with a tissue paper. (do not add oil if using non-stick pan)
  13. and pour a ladleful of the batter on it and spread it very gently.
  14. then cover the dosa for a minute and cook till the top of dosa is cooked completely in presence of steam.
  15. 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.


how to make sponge dosa or curd dosa with step by step photo recipe:

  1. firstly, in a large bowl, soak 1 cup of rice and methi seeds for atleast 5 hours.
    sponge dosa
  2. further, blend the soaked rice along with poha adding water as required. adding poha makes dosa more soft.
    sponge dosa
  3. blend to slightly coarse paste. this helps to give nice texture to dosa.
    sponge dosa
  4. transfer the batter to a large bowl.
    sponge dosa
  5. further add curd. do not use sour curd as we are going to ferment, which turns curd even more sour.
    curd dosa
  6. mix well making sure the batter has combined completely.
    curd dosa
  7. also clean the sides with the spatula.
    curd dosa
  8. cover and ferment in a warm place for 8- 12 hours depending on the climate.
    curd dosa
  9. additionally add salt.
    curd dosa
  10. and mix the batter slightly without spoiling the air incorporated in batter.
    curd dosa
  11. add water if required to adjust the consistency. batter should be thiner than normal dosa batter as it should spread easily after pouring on tawa.
  12. heat the griddle. smear some oil over the tawa and wipe off with a tissue paper. (do not add oil if using non-stick pan)
    set dosa without urad dal
  13. and pour a ladleful of the batter on it and spread it very gently. dosa should be thick and do not make the dosa thin.
    set dosa without urad dal
  14. then cover the dosa for a minute and cook till the top of dosa is cooked completely in presence of steam.
    curd dosa
  15. add ghee / oil if required. however it is not required and note we are not roasting the dosa on other side.
  16. furthermore, the dosa turns to be full of holes and very soft indicating the batter has well fermented.
    curd dosa
  17. finally serve immediately with coconut chutney and sambar.
    curd dosa


notes:

  • firstly, do not use sour curd as we are going to ferment, which turns curd even more sour.
  • furthermore, do 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.
  • moreover, if you live in cold climate then preheat the oven and place the batter in it. this helps to keep warm and ferment the batter well. (just pre-heat and switch off the oven)
  • finally, do not spread the sponge dosa batter / curd dosa batter as it should be thick like set dosa.

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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

19 COMMENTS

  1. Hi Thanks for the recipe … i kind of like all of ur recipes very simple and no fuss ones.. Just a small query.. the print format does not seem to work .. when i click print it shows some computer codes… could you check that from your end…

  2. Thx for the recipe. Tried it out today and the dosa was yumm.. I just love the way you explain the recipe and your measurements are too very accurate..My mom just gave a little variation to set dosa recipe as to soak the poha in curd and grind everything together.. she does it that way.. very eager to try all ur recipes.. will soon update on my next try.. Thanks a lot again..

    • any dosa should be served hot, but sponge dosa or set dosa can be served after few hours. you may need to reheat it later

  3. I tried this recipe and the dosa was really good for the first time. I had eyeballed ingredients. The second time I actually measured the ingredients by following your recipe but the dosa did not have too many pores 🙁 What ingredient can I add less or more to get nice porous spongy dosa?

      • I really want to know what role Poha plays here. What can go wrong if I add more poha or if I add less poha. Similarly what happens if I add more curd or less curd.

        • Poha is added to make dosa soft. well adding less poha would make it bit hard but adding more would be disaster. it would be so soft that you may not be able to remove it from dosa pan and may turn into pieces. also adding more curd would make dosa sour and also very soft.

  4. I tried this recipe and there were not too many pores. What ingredient can I add less or more to get nice porous spongy dosa?

    • HI vinuta, looks like your batter was not fermented properly. perhaps try to keep in warm place to ferment it properly. also you can add baking soda for nice porous spongy dosa

      • It was well fermented and I do not want to add soda. I just want to know what can go wrong if I add more poha or what happens if I add less poha. I really want to understand the role poha plays here.

    • yes you can certainly use it but the batter may become sour even if you keep in fridge. I will try to share the recipe with brown rice soon. Thanks.

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