Who says dosa has to be crispy and crunchy… here is an absolutely soft and fluffy dosa that stays soft and fluffy for good amount of time. This is a perfect lunchbox dosa that does not dry up and stays much softer than it’s cousin. Kids love these fluffy airy dosas for dinner or lunch with a good layer of cheese.
It is simple to make. Soak rice and flattened rice for few hours and then grind it into a smooth batter. Let the batter ferment for 8+ hours and when ready to make dosas add soda as needed.
The best part is, even kids can make this without much sweat, yes you heard me right, kids can easily make these without much technique because it’s as simple as take and pour the batter on a hot pan with no spreading involved. It is great way to practice dosa making 🙂
There are many varieties of dosa that can be made with this just by mixing up the topping. Dosas come in many shapes and forms just by changing proportions and toppings. The few that I know are , Set dosa, Sponge dosa, Neer dosa, Ragi dosa, Rava dosa, Crispy dosa, Goddhumai dosa, Vendaya dosa, Uttapam, Addai dosa to name a few. Obviously these will multitude in varieties with different toppings so we can have different dosa every day of the year without repeating … ha ha… The dosa lover in me is temped to try it …. I am sure my little one will be thrilled to join as well… he he
- Wet grinder or a Mixie/ Blender
Soak and grind
- 2 cups Idli rice
- 1/2 cup Poha
- 1 tbs Fenugreek seeds
- 2 cup sour curd
- 1/4 to 1/2 tsp baking soda optional based on the batter fermentation
- Salt to taste
- Soak all the rice, poha and in yogurt and above for 6-8 hours and grind it into a smooth paste.
- The batter should be really smooth without and courseness. Add water little by little so it the grinder can run smoothly.
- Do not add too much water as mixture can become too watery. It is always easy to add water later if needed.
- I use my ulta wet grinder but mixie or blenders can also be used.
- Once done transfer into a clean bowl such that it fills 1/2 to 3/4 of the bowl. This allows room for it to ferment and grow.
- Add required salt and mix well. You can skip this step to after it is fermented if you wish to avoid too much fermentation.
- Cover and leave it in a a warm place for 8-10 hrs
- Based on how well the batter has fermented add 1/4 to 1/2 tsp of baking soda right before making the dosas
- Mix batter well and pour 1 big scoop of batter on th pan and rease oild on the side to help cook
- Cover and cook for about 1 minute in low flame
- Pours will form and edges will crisp up
- It is ready to be served like this. i like to cook on the other side for a quick 20 sec or so. that is optional.
- You can add cheese, or Idli podi or chutnty on the top the dosa for variations.
- This batter does not have Urad dal/ black gram dal that is usually used in dosa batter
- The fenugreek give a good fluffiness
- Always adjust consistency of batter to pouring consistency so it is easy to make dosas.
- If you do not have sour curd add regular curd and use the 1/2 tsp of baked soda