Name: Spongy White Dosa Recipe: Fluffy South Indian Breakfast
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Ingredients: 2 cup Rice (use medium-grain rice like idli rice or sona masoori.); 1 cup Gram (black); 1 tbsp Fenugreek (also known as methi seeds.); 1 cup Flattened Rice (aval, flattened rice, rinse well before using.); Salt (to taste); 2-3 tbsp Oil (for greasing the pan and cooking.); Water (as needed, for grinding and adjusting batter consistency.)

Spongy White Dosa Recipe: Fluffy South Indian Breakfast

1 hour 10 minutes

1031 reads

4.75 from 4 votes

Indian

About Spongy White Dosa Recipe: Fluffy South Indian Breakfast

Experience the delightful surprise of Spongy White Dosa, a unique twist on the classic South Indian breakfast staple. This recipe creates a dosa with an incredibly soft, spongy interior and a beautifully crisp, golden-brown exterior – a delightful textural contrast that's simply irresistible.

Made with simple ingredients like rice and urad dal, this recipe is surprisingly easy to master. The key lies in the fermentation process, which unlocks the dosa's signature fluffy texture. Prepare to impress your family and friends with this elevated take on a beloved dish!

Perfect for a weekend brunch or a quick and healthy weeknight dinner, this Spongy White Dosa is a versatile and satisfying meal that's sure to become a new favorite.

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Recipe Time & More

Prep1

Cook10

Total1 10

Calories65 kcal

Serves

Served AsBreakfast Dinner

Recipe TasteSavoury

Ingredients

Dry Ingredients

▢ 2 cup Rice use medium-grain rice like idli rice or sona masoori.
▢ 1 cup Gram black
▢ 1 tbsp Fenugreek also known as methi seeds.

Other Ingredients

▢ 1 cup Flattened Rice aval, flattened rice, rinse well before using.
▢ Salt to taste
▢ 2-3 tbsp Oil for greasing the pan and cooking.
▢ Water as needed, for grinding and adjusting batter consistency.

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Instructions

Preparation

Soak the rice, urad dal, and fenugreek seeds in water for at least 3 hours.

Grinding

Wash the soaked poha thoroughly and drain excess water. Add the soaked rice, urad dal, fenugreek seeds, and poha to a blender. Grind to a smooth batter, adding water as needed to achieve a pouring consistency.

Fermentation

Add salt to the batter. Cover and let the batter ferment for 8-12 hours, or overnight, in a warm place. This is crucial for the spongy texture.

Cooking

Heat a non-stick dosa pan or tawa over medium heat. Lightly grease the pan with oil.
Pour a ladleful of batter onto the hot tawa, spreading it thinly into a circular or oval shape.
Drizzle a teaspoon of oil around the edges of the dosa.
Cover the pan with a lid and cook for about 1-2 minutes, or until the edges start to lift and the bottom is lightly golden.
Do not flip the dosa. The uncooked side will remain soft and spongy.
Remove the dosa from the tawa and serve immediately with your favorite accompaniments.

Recipe Notes

Expert Tips for Perfect Spongy White Dosa

For a crispier dosa, use a well-seasoned cast iron tawa.
Don't over-grind the batter; a slightly coarse texture is ideal for a fluffy dosa.
Adjust the fermentation time based on the ambient temperature. In warmer climates, it might ferment faster.
Serve hot with sambar, chutney, or your preferred side dishes for a complete South Indian breakfast experience.