Jul 9, 2009

Sponge dosa or Gundu dosa as we call

[Updated content n pics for this post]

This is a very spongy dosa that is usually made a lot more thicker than the regular dosas. My mom made these last time when we went to India and me and my hubby were just onto eating and eating and eating. We were too much involved in the taste that we did not even realise how many we ate until I could hear my tummy crying and asking me to stop stuffing it to that extent. 

My kids love this dosa and they have named it sponge dosa. It smells awesome and the texture and taste are too good. Our family loves it a lot. Whenever I have some extra cooked rice leftover then I indulge in making these dosas for the next morning. It just takes a few minutes of our time in grinding the ingredient and then all it requires is fermentation

This dosa goes very well with coconut chutney. We make the chutney thinner or more liquidy than the regular chutney. This kind tastes best with sponge dosa. 

Serves perfect for both breakfast and dinner and I am sure everyone will like it

Serves... makes 8 dosas
Serve Option... Hot with coconut chutney 

This is what u'll need....

Raw Rice - 1 cup 
Urad dal - 1 tspn 
Cooked rice - 4 tbspn
Oil - for making dosas
Salt to taste

Here is the stir....
  • Measure 1 cup of raw rice into a bowl
  • Add a teaspoon of urad dal to the rice
  • Wash and rinse the rice and dal till clean. Pour enough water and soak the rice and dal for atleast 3-4 hrs. If you are planning to make the batter in the morning the you can soak the rice and dal overnight too
  • Once the rice is soaked enough, transfer the soaked rice and dal to a blender jar. Pour little water
  • Grind it till it reaches a fine consistency
  • Now add about 4 tablespoons of cooked rice to the batter 
  • Grind it all together till it reaches a very fine consistency
  • Add salt as per your taste and give it another quick pulse so that salt is evenly distributed throughout the batter
  • Transfer the batter to a bowl. The batter has to be thinner than regular dosa batter. It should be a little runny. Add more waer to achieve the required consistency
  • Cover it and let it rest overnight or about 8-12 hours for fermentation. The batter would have doubled in volume by this time
  • Once fermented, mix the batter gently once. There will be a lot of bubbles in the batter once you mix it(a lot more than dosa batter). This is a sign of good batter. Also you will feel that the batter is very light and airy compared to dosa batter
  • Heat a dosa tawa, make sure it is no too hot. Turn the flame to medium. Pour one and half ladleful of batter in the middle of the tawa
  • Dont spread the batter as you would do for dosa. This batter will spread a little on its own as it it a thinner batter than usual and that spreadding should be enough should be enough. Dont be tempted to use the back of your ladle to spread the batter
  • Drizzle a few drop of oil aroung the dosa and a little on it too
  • Cover it with a lid and let it cook on low-medium flame till cooked
  • The dosa would puff up nice and spongy. There will also be a lot of deep holes in the dosa
  • Once cooked, remove it to a plate and serve hot with coconut  chutney
  • Enjoy it when its hot to get the best taste
Notes :
  • One teaspoon of urad dal is enough. Dont add too much
  • The batter should be runny when you first make it. After fermentation it will come to the right consistency
  • Grind the batter really fine
  • Cook the dosas on medium or low flame. No need to flip the dosa as we are cooking it covered 

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