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.
Coconut Chutney Recipe – 3
Ingredients:
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
Salt
Method:
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
Salt
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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