Sunday, August 31, 2008

Sponge Dosai

Soft n spongy dosais, a very good oil less items, these dosais have to be prepared exactly as we prepare the aappams in a nonstick pan, no need of single drop of oil..Poha n sago gives them soft n spongy aspects to this dish..

2 cups of Raw rice
1/4 cup of Urad dal
1/2 cup of Poha(Aval)
1/2 cup of Sago(Javvarusi)
1/4 tsp of Fenugreek seeds
Soak rice,urad dal n fenugreek seeds together for two hours.
Soak both poha n sago for one hour..
Grind rice, urad dal n fenugreek seeds together along with soaked poha n sago n salt..the batter must be a bit coarse..Keep in room temperature for two hours..
Heat a tawa..pour a ladle of batter n cover it with a lid n cook until they r well cooked..
No need of oil, no need to turn the dosai..
Serve hot with Sambar n any choices of chutneys..

On the way to: Srivalli's Rice Mela


Ramya said... Reply To This Comment

Khushbu idli madiri Sponge Dosai ya.... I think they use Sago for both recipe in common as spl ingredient....right? Looks Lovely Priya.... Will link u bck...

Priya said... Reply To This Comment

Yep Ramya, Sago plays a important role for making these dosais spongy..thanks for ur comment Ramya..

viji said... Reply To This Comment

hello priya, i am writing to u for the first time. I lov ur blog. I got addicted to u and ur blog. I cannot stop myself from visiting ur blog even for one day.

I have a doubt regarding ur sponge dosa. Should u not keep the batter to ferment for overnight.

Priya said... Reply To This Comment

@Viji, sorry for not replying u so soon, u doesnt need to ferment the batter for making this dosais..hope this helps..

Srividhya Venugopalan said... Reply To This Comment


What is the kind of sago used in this recipe? Is it small variety or a nylon variety?

Priya Suresh said... Reply To This Comment

Srividhya, both varieties works prefect, but i'll suggest small variety is too good.