SPONGE DOSA – FERMENTATION METHOD.

I learnt this from my neighbor.Whenever i run short of idly rice / Puzhungal arisi , I make this dosa.The ingredients and the method are a bit different from the usual poha dosa. Usually its batter is made using buttermilk and no fermentation is needed or may use cooked rice and prepare.But i ferment the batter at least for 8 hours.So u can prepare this dosa only by the next day.

Try this , i am sure u will like this.

Ingredients :

• Raw rice – 1 cup
• Poha / Aval – 1/2 cup (slightly more is also OK)
• Fenugreek seeds – 1.5 tsp
• Salt & water – As needed.

Method :

• Wash and soak the rice , poha and methi seeds together for 2 hrs.
• Grind it to make a smooth batter by adding salt & water.
• U can grind it using mixie too.
• Keep the batter for 8 – 10 hrs to ferment.
• The next day , mix the batter well and make dosas.
• U all know , this dosa is small in size .So do not spread the batter on the tawa.Make it a small circle.
• Apply oil around the dosa if desired.
• Then cover cook and don’t flip the dosa.

Serve hot with Coconut / Tomato chutney !!

I served with tomato –coriander chutney ..

KITCHEN CLINIC :

POHA / AVAL : Aval (also called poha, chivda or pohe)is a popular Indian breakfast dish made with rice flakes. It is also served as evening snacks. Aval, also called beaten rice is a convenience food . It is made from rice which is beaten or pressed / flattened. It cooks very fast. It can also be eaten as it is by mixing with milk and sugar(like cornflakes) or with curd(plain yogurt)and salt or sugar , as  u prefer. Poha is rich in iron .

Tried & Tasted :

Dal spinach from Ashkuku’s blog :

A  very healthy , simple to cook and tasty gravy . We just loved it. I was searching some gravies with palak which i dont use in my regular cooking.I came across this recipe in her blog and i immediately bookmarked it.I  packed this for my hubby’s lunch and he called from office particularly to praise me.All the credits comes to u  Ash

 

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