Sponge Dosa is a popular breakfast item from Karnataka. The very term sponge denotes how fluffy, soft and porous the Dosa is. It is usually served with a spicy coconut chutney and some unseasoned potato bhaji. Seasoning the bhaji is purely individual choice. Here I have left it unseasoned to maintain the authenticity of the dish. Sharing the link to the coconut chutney below.
250 gms raw rice ( I used Kolam rice)
75 Gms urad dal ( one fistful)
2 large fistfuls thin variety Poha( flattened rice)
1 tsp Methi/ Fenugreek seeds
Oil to roast the dosa
Wash and soak the rice, urad dal, poha and methi separately for four hours. Tip the urad dal, poha and methi into the grinder or mixer and blend it to a smooth paste. Add the rice and grind it till the batter is smooth and of flowing consistency. Add salt , mix, cover and keep aside to ferment for about eight to ten hours.
Heat a tava/ skillet. Pour a ladleful of batter and spread it just a little to form a thick pancake. Drizzle with a tsp of oil. Cover and cook over a slow flame. It is done within a couple of minutes. Remove and serve hot.
Note: this dosa is not roasted on both sides. Covering the dosa ensures that it gets cooked evenly.
Ingredients for the potato bhaji.
2 potatoes pressure cooked, peeled and mashed
1 large onions sliced
1 tsp oil
A pinch of mustard
Boil the sliced onions in a glass of water . Drain the water. Heat a tsp of oil in a pan. Add just a pinch of mustard seeds and after they splutter add the mashed potatoes, onions and salt. Mix well, heat and keep aside.
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