By Yash Lakhan
February 20, 2024
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This dosa is incredibly light, fluffy, and spongy. Set dosa is the name given to these soft dosas. They are also known as sponge dosas because of how soft and spongy they are. Because they keep their softness for up to four or five hours even after cooling down, these sponge dosa also make a great tiffin snack.
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1 cup idli rice or dosa rice 1/2 cup thick poha 2 tablespoons urad dal 7-8 fenugreek seeds 1.5 cups of water (for soaking) 3/4 cup water (for grinding) 1/4 teaspoon sugar 1/2 teaspoon rock salt 1/4 teaspoon baking soda Oil, butter, or ghee
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Soak rice, poha, urad dal, and fenugreek seeds in water for 4–5 hours. Drain and grind the soaked ingredients with 3/4 cup water to a smooth batter.
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Add sugar, salt, and baking soda to the batter. Mix well and let it ferment for 8–10 hours.
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Heat a non-stick dosa tawa and pour a ladleful of batter onto it.
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Spread the batter in a circular motion, drizzle oil around the edges, and cook until golden brown.
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Flip and cook briefly on the other side. Repeat with the remaining batter to make more dosas.
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Serve hot with chutney or sambar.
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