How To Make South Indian Sponge Dosa – A Quick And Easy Recipe To Try

South Indian delicacies ceaselessly finds its means on our breakfast desk. Idli, dosa, vada and extra – we get a variety of wholesome choices to select from. But what stays our all-time favorite is dosa. When paired with chutney and sambar, dosa makes a healthful meal for all. It is, the truth is, probably the most fashionable breakfast meals, not simply within the southern area, however all throughout the nation. So a lot in order that we hold experimenting with completely different variations of dosa in our kitchen. If you might be an ardent dosa-lover and declare to have tried nearly the whole lot, then we advise, examine once more! Have you tried sponge dosa but? A conventional dish from the Upidi area, it’s spongy, delicate and resembles pancake.  

What is sponge dosa made from?  

Visit any eatery in Karnataka, you’ll discover sponge dosa holding a relentless place on the menu. As the identify suggests, it’s delicate, spongy and comes with a crispy thick base. You can even discover a porous texture on the highest that provides to the fluffiness of the dish. Traditionally, sponge dosa is made from a batter that features much less of dal and extra of rice, together with poha in it. Some methi seeds are used within the recipe that offers the batter an increase. Methi seeds and poha additionally assist the dosa obtain its distinctive texture. Sponge dosa is mostly served in a set of three; therefore, it’s sometimes called set dosa. In Udipi area, sponge dosa (or set dosa) is paired with coconut chutney and sagu – South Indian-style blended vegetable curry – for an entire meal.  

(Also Read: Give Your Classic Dosa A Twist With These 5 Quick And Easy Recipes)

What is the distinction between sponge dosa and plain dosa?  

Plain dosa is crispy, gentle and paper skinny. It may be loved as is with chutney and sambhar. You may also add aloo stuffing to organize masala dosa. What makes sponge dosa completely different is its delicate and pillowy nature and the distinct function of pores (holes). The porous texture is achieved due to the addition of poha (or aval) into the batter. Whereas, a traditional dosa batter doesn’t embrace poha in it. Another issue that performs a key position in differentiating sponge dosa (from plain dosa) is the method of creating the batter. To put together a wonderfully delicate set dosa, correct fermentation is of utmost essential. However, the fermentation time relies upon a lot on the climatic situation of the area.  

Dosa is without doubt one of the hottest south Indian dishes.

What is the distinction between sponge dosa and uttapam?  

We usually get confused between sponge dosa and uttapam, courtesy the delicate and fluffy texture of each the dishes. However, should you look into the dishes intently, you’ll discover the 2 are distinctly completely different from one another. Uttapam (often known as uttappa) is a well-liked dish within the South Indian delicacies, made with the identical rice and urad dal batter used to make idli and plain dosa. Unlike sponge dosa, you don’t use methi and poha to offer the uttapam batter an increase. That’s not all. Uttapam is thicker compared to set dosa and is topped with several types of greens together with onion, tomato, carrot, inexperienced chilli, candy corn and so forth. To put it merely, uttapam can simply be known as a desi-style pizza, served with chutneys by the facet. Whereas, sponge dosa wants some sabzi (particularly sagu) alongside to make for a healthful meal.   

Udipi-Style sponge dosa recipe: How to make sponge dosa: 

A conventional sponge dosa recipe contains rice, poha, methi seeds, salt and yogurt for the batter. We additionally use some ghee to cook dinner the dosa on tawa. Here, rice and poha are soaked and blended with yogurt and methi seeds. The combination is then left no less than for 2 hours for fermentation. As talked about earlier, the time of fermentation of might differ as per the season and climatic situation of the area. The combination is then blended right into a positive paste. It is once more set to ferment in a single day. Finally, we add some salt within the batter and cook dinner the dosa with some ghee on a non-stick tawa. 

We perceive, the standard methodology of creating sponge dosa is usually a bit prolonged and tedious. Fret not, we have now acquired you coated. We convey a brilliant fast and straightforward recipe that can assist you to make sponge dosa immediately. The better part is, you may keep away from the entire means of fermentation, with this recipe. Let’s have a look.  

(Also Read: Ice Cream Dosa Is The Latest Fusion Food, And Business Tycoon Anand Mahindra Gives It ‘Full Marks’)

How to make immediate sponge dosa: 

Here, we use fruit salt to offer the batter an immediate rise. This immediate set dosa recipe additionally contains soaked poha, sooji, salt, oil (or ghee) and curd. 

Start with including sooji and soaked poha in a mixer jar, together with some curd and salt. Add some water and mix the whole lot right into a clean paste. Transfer it right into a bowl and add fruit salt to it. And you’ve got the moment sponge dosa batter prepared for cooking. 

Now grease the pan with some oil or ghee and pour some batter on it. Spread it a bit with a ladle and cook dinner effectively on each the edges. And you’ve got delicate and fluffy dosa prepared in no more than half-an-hour. Click right here for the detailed recipe of immediate sponge dosa.

Try this dish at present and tell us the way you appreciated it.

Click right here for extra such dosa recipes.

Happy indulgence!