Spongy Fluffy Sponge Dosa is a delightful South Indian crepe that is soft, fluffy, and spongy in texture. It's perfect for breakfast or as a snack, and it pairs wonderfully with various chutneys and sambar.
Ingredients: 1 cup rice flour. 1/4 cup urad dal split black gram flour. 1/4 cup semolina sooji. 1/2 cup yogurt. 1/2 tsp baking soda. Salt to taste. Water as needed. Oil for cooking.
Instructions: Put rice flour, urad dal flour, semolina, and yogurt in a bowl and mix them together. Slowly add water while stirring to make a smooth batter. It should have the same texture as regular dosa batter. Put the lid on top of the batter and let it rise and get spongy for 4 to 6 hours, or overnight. After the dough has fermented, add salt and baking soda to it. Combine well. Melt the butter in a dosa pan or griddle that doesn't stick. Use a little oil to grease it. Put a small amount of the batter in the middle of the pan and spread it out in a circle to make a thin dosa. Put a little oil on top and around the edges of the dosa. Put the lid on and cook for two to three minutes, or until the bottom turns golden brown and the top gets fluffy. To make the other side of the dosa crisp and golden, flip it over and cook for another minute or two. Take it out of the pan and do it again with the rest of the batter. Serve the hot dosa with your favorite chutney or sambar. It should be soft and fluffy.
Prep Time: 10 minutes
Cook Time: 20 minutes
Richard Leopold