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.
dosa recipe is always a special recipe for me and my family. especially being south indian, our breakfast mainly circles around idli, dosa, chutney 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.
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:
sponge dosa recipe | curd dosa recipe | set dosa without urad dal
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
- firstly, in a large bowl, soak 1 cup of rice and methi seeds for atleast 5 hours
- further, blend the soaked rice along with poha adding water as required.
- blend to slightly coarse paste. this helps to give nice texture to dosa.
- transfer the batter to a large bowl.
- further add curd.
- mix well making sure the batter has combined completely.
- also clean the sides with the spatula.
- cover and ferment in a warm place for 8- 12 hours depending on the climate.
- additionally add salt.
- and mix the batter slightly without spoiling the air incorporated in batter.
- add water if required to adjust the consistency.
- 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)
- and pour a ladleful of the batter on it and spread it very gently.
- then cover the dosa for a minute and cook till the top of dosa is cooked completely in presence of steam.
- furthermore, the dosa turns to be full of holes and very soft indicating the batter has well fermented.
- finally serve immediately with coconut chutney and sambar.
how to make sponge dosa or curd dosa with step by step photo recipe:
- firstly, in a large bowl, soak 1 cup of rice and methi seeds for atleast 5 hours.
- further, blend the soaked rice along with poha adding water as required. adding poha makes dosa more soft.
- blend to slightly coarse paste. this helps to give nice texture to dosa.
- transfer the batter to a large bowl.
- further add curd. do not use sour curd as we are going to ferment, which turns curd even more sour.
- mix well making sure the batter has combined completely.
- also clean the sides with the spatula.
- cover and ferment in a warm place for 8- 12 hours depending on the climate.
- additionally add salt.
- and mix the batter slightly without spoiling the air incorporated in batter.
- 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.
- 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)
- 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.
- then cover the dosa for a minute and cook till the top of dosa is cooked completely in presence of steam.
- add ghee / oil if required. however it is not required and note we are not roasting the dosa on other side.
- furthermore, the dosa turns to be full of holes and very soft indicating the batter has well fermented.
- finally serve immediately with coconut chutney and sambar.
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.
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..
you are welcome Meghana. Thanks lot for sharing the tip 🙂
Hi this looks so tempting.. Can I pack this as a breakfast which will be had after 4 hours of preparation
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
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?
pores come only with the fermentation. was your dosa batter properly fermented? also second time did you use sour curd? sour curd helps hasten the fermentation and also tastes better!
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.
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.
I tried this recipe today for breakfast I came out really well. thank u
You are welcome Chaitra..
Can we use brown rice for all those dosa and idli recipes that require rice batter?
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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