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finally, ido recommenc to visit my other dosa recipes collection and idli recipe collection. particularly, set dosa, masala dosa, mysore masala dosa, neer dosa, plain dosa, rava dosa, instant dosa recipe. in addition i request you to visit my other ss callection like, reakfast recig ‘ion sweets recipes collection instant recipes collection sponge dosa or curd dosa video recipe: sponge dosa recipe | curd dosa recipe | set dosa without ura. recipe card for sponge dosa or curd dosa recipe: sponge dosa recipe | curd dosa recipe | set dosa without urad dal easy sponge dosa recipe | curd dosa recipe | set dosa without urad dal Author: Hebbar's Kitchen Recipe type: dass Ccusine; south indian Serves: 7 Servings Ingredients + Lcup dosa rice / sona masuri rice | 4 Yatsp methi seeds / fenugreek seeds + water as required to soak and blend + salt to taste + oll for roasting Instructions firstly, in a large bowl, soak 1 cup of rice and methi seeds for atleast § hours further, blend the soaked rice along with poha adding water as required. blend to slightly coarse paste. this helps to give nice texture to dosa, transfer the batter to a large bow! further add curd. ‘mic well making sure the batter has combined completely. also clean the sides with the spatula. cover and ferment in a warm place for 8- 12 hours depending on the climate. additionally ade sett. and mix the batter slightly without spolling the air incorporated in batter: add water if required to adjust the consistency. heat the griddle. smear some oll over the tawa and wipe off with a tissue paper. (do not add oll if using non-stick pan) land pour a ladleful of the batter on it and spread it very gently. then cover the dosa for a minute and cook till the top of dosa is cooked completely in presence of steam. furthermore, the dosa turns to be full of holes and very soft indicating the batter has well fermented. | 16, finally serve immediately with coconut chutney and sambar. L how to make sponge dosa or curd dosa with step by step photo recipe: 1 firstly, na large bowl, soak 1 cup of rice and methi seeds for atleast 5 hours. 2.further, blend the soaked rice along with poha adding water as required. adding poha makes dosa nore soft Pads » THIN POHA.1 cup 3. blend to slightly coarse paste. this helps to give nice texture to dosa, SLIGHTLY COARSE 5.furthner add curd. do not use sour curd as we are gaing to ferment, which turns curd even more sour. HEBBAR'S KITCHEN CURD. 3/ath cup 5. mix well making sure the batter has combined completely. MIX WELL also clean the sides with the spatula and ferment in m place for 8- 12 hours depending on the climate. FERMENT 8 HOURS ?. additionally add salt Ladd water if required to adjust the consistency, batter should be thiner than normal dasa batter as it should ead easily after pour he griddle. smea! aandw ith a tissue (donot ifusing non-stick pan) vk i Sale lif required. however it is not required and note he dosa turns to be full of holes and very soft indic: finally serve immediately with coconut chutney and sambar. notes: firstly, donot use sour curd as we are going to ferment, which turns curd Jen more sou! furthermore, de not pour the dosa thin as they are very soft and wont have any strength additionally, add a pinch of baking soda to skip the fermentation process. however, i suggest to ferment for a healthier option, mo if you I've in cold climate then preheat the oven and place the batter init. this helps to keep warm an ferment the batter well. (ust pre-heat and switch off t oven! finally, do not spread the sponge dosa batter / curd dosa batier as it should be thick like set dosa.