//Sponge Dosa / Curd Dosa / Challa Attu
Sponge Dosa Final

Sponge Dosa / Curd Dosa / Challa Attu

Sponge Dosa

Soft, fluffy , light dosa prepared from curd, poha, sago and rice.This is a special dosa that does not require any oil in preparing. This is my mother’s recipe and is all time favourite.

Variations

This dosa recipe has many variations, that do not have urad dal also but adding urad dal makes dosa stable. No oil is required for this dosa while making on cast iron pan also. Only calories would be from ingredients. Add grated carrots , chopped onions and chillies for extra taste.

Tips

Do not add water while grinding, if batter is runny add rice flour to manage consistency.

Sponge Dosa
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Soft, fluffy , light dosa prepared from curd, poha, sago and rice.This is a special dosa that does not require any oil in preparing. The sourness of curd is the major factor in the dosa. This dosa recipe has many variations, that do not have urad dal also but adding urad dal makes dosa stable. No oil is required for this dosa while making on cast iron pan also. Only calories would be from ingredients. Add grated carrots , chopped onions and chillies for extra taste. Do not add water while grinding, if batter is runny add rice flour to manage consistency.
Servings Prep Time
2 People 12 Hours
Cook Time
10 Minutes
Servings Prep Time
2 People 12 Hours
Cook Time
10 Minutes
Sponge Dosa
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Soft, fluffy , light dosa prepared from curd, poha, sago and rice.This is a special dosa that does not require any oil in preparing. The sourness of curd is the major factor in the dosa. This dosa recipe has many variations, that do not have urad dal also but adding urad dal makes dosa stable. No oil is required for this dosa while making on cast iron pan also. Only calories would be from ingredients. Add grated carrots , chopped onions and chillies for extra taste. Do not add water while grinding, if batter is runny add rice flour to manage consistency.
Servings Prep Time
2 People 12 Hours
Cook Time
10 Minutes
Servings Prep Time
2 People 12 Hours
Cook Time
10 Minutes
Ingredients
Servings: People
Instructions
  1. Wash and soak rice, urad dal, channa dal, sago, beaten rice, methi seeds, green chillies in sour curd
    Sponge Dosa 01
  2. Add sour curd and water if required.All ingredients must be immersed with extra water or curd level. Soak overnight or for 6 hours.Grind it into fine batter using mixie.Do not add any water while grinding. If excess water exists after soaking , you can drain it. A little amount is not an issue.
  3. The batter should be a little thin than regular dosa.
    Curd Dosa 03
  4. Add rice flour, mix well without lumps. Leave it covered and let it ferment for another 4 to 6 hours. Batter doubles with bubbly texture.
    Sponge Dosa 06
  5. Add salt and mix batter well, baking soda is optional but i avoid to add.
    Curd Dosa 05
  6. For first time , grease pan with oil and wipe off. pour a laddle full of batter without spreading, cover it with a lid. Cook it on low to medium flame for 2-3 minutes or till it gets cooked completely. Flip and cook on both sides equally.
    Sponge Dosa 06
  7. Dosa is ready to be served. It would taste good with ginger pickle, coconut chutney or andhra aavakaya.
    Sponge Dosa Final
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