South Indian dishes often find their way to our breakfast tables. Idli, dosa, vada and more – we get a wide range of healthy options to choose from. But our all time favorite is dosa. When paired with chutney and sambar, dosa becomes a wholesome meal for all. In fact, it is one of the most popular breakfast not only in the southern region, but across the country. in fact, we keep on experimenting with different versions of dosa in our kitchen. If you are an ardent dosa-lover and claim to have tried almost everything, we suggest, check again! Have you tried sponge dosa yet? A traditional dish from the Upadi region, it is spongy, soft and pancake-like.
What is sponge dosa made of?
visit someone restaurants in karnataka, you’ll find sponge dosa on the menu at a steady state. As the name suggests, it is soft, spongy and comes with a crispy thick base. You’ll also find a spongy texture on top that adds to the fluffiness of the dish. Traditionally, sponge dosa is made with a batter that has less dal and more rice with poha. in this recipe some fenugreek seeds are used which give leavening to the batter. Fenugreek seeds and poha also help the dosa to achieve its unique texture. Sponge dosa is generally served in sets of three; Hence, it is often called set dosa. In the Udupi region, sponge dosa (or set dosa) is made with coconut chutney and sagu – a South Indian-style mixed vegetable – for a complete meal.
(Also Read: Give Your Classic Dosa A Twist With These 5 Quick And Easy Recipes,
What is the difference between Sponge Dosa and Plain Dosa?
Plain dosa is crisp, light and paper thin. It can be enjoyed with chutney and sambar. You can also add potato stuffing to make masala dosa. What makes sponge dosa different is its soft and spongy nature and the distinctive feature of holes (holes). The porous texture is achieved due to the addition of poha (or aval) to the batter. Whereas there is no poha in the batter of normal dosa. Another factor that plays an important role in differentiating sponge dosa (from plain dosa) is the process of making the batter. To prepare perfectly soft dosa, proper fermentation is of utmost importance. However, the fermentation time depends a lot on the climatic condition of the region.
What is the difference between sponge dosa and uttapam?
We often get confused between sponge dosa and uttapam, owing to the soft and fluffy texture of both the dishes. However, if you look closely at the recipes, you will find that both are different from each other. Uttapam (also known as uttappa) is a popular dish in South Indian cuisine, made from the same rice and urad dal batter that is used to make idlis and plain dosas. Unlike sponge dosa, you do not use methi and poha to leaven the uttapam batter. He is not everything. The uttapam set is thicker than the dosa and is topped with a variety of vegetables including onions, tomatoes, carrots, green chilies, sweet corn, etc. Simply put, uttapam can easily be called a desi style pizza, served with chutney. whereas, sponge dosa needs some accompanying vegetable (especially sago) to make it a wholesome meal.
Udupi Style Sponge Dosa Recipe: How to make Sponge Dosa:
A traditional sponge dosa recipe includes rice, poha, fenugreek seeds, salt and curd for the batter. We also use a little ghee to cook the dosa on the griddle. Here rice and poha are soaked and mixed with curd and fenugreek seeds. The mixture is then left for at least two hours to ferment. As mentioned earlier, the fermentation time may vary according to the season and climatic conditions of the region. The mixture is then ground into a fine paste. It is again set to ferment overnight. lastly, we add some salt to the batter and cook the dosa on a non-stick tava with a little ghee.
We understand, the traditional method of making sponge dosa can be a bit long and tedious. Fret not, we’ve got you covered. We have come up with a super quick and easy recipe that will help you make sponge dosa in no time. The best part is, you can avoid the entire process of fermentation with this recipe. let’s take a look.
(Also Read: Ice Cream Dosa Is The Latest Fusion Food, And Business Tycoon Anand Mahindra Gives It ‘Full Marks’,
Method for making Instant Sponge Dosa:
Here, we use fruit salt to make the batter rise instantly. This quick set dosa recipe also includes soaked poha, semolina, salt, oil (or ghee) and curd.
firstly, in a mixer jar add semolina and soaked poha along with some curd and salt. Add some water and mix everything into a smooth paste. Take it out in a bowl and add fruit salt to it. And you have your ready to cook instant sponge dosa batter.
Now grease the pan with oil or ghee and pour the batter over it. Spread it a little with a ladle and cook it well from both the sides. And you have soft and fluffy dosa ready in less than half an hour. Click here for detailed information Recipe for Instant Sponge Dosa,
Try this dish today and let us know how you liked it.
Click here for more like this dosa recipe,
Happy indulgence!