No ferment Sponge Dosa
These soft and spongy Sponge Dosas do not need any fermentation. They can be made straight after grinding the batter.
- 2 c Par boiled rice
- ¼ c Sago pearls
- ¼ cRice flakes or flattened rice
- 4 to 5 c Sour Buttermilk
- 1 teaspoon Baking soda or cooking soda
- 2 teaspoon Salt or to taste
- ⅔ c buttermilk approximately for grinding
- 2 to 3 tablespoon oil/ghee
Grinding the Sponge dosa batter
Drain the buttermilk from the soaked rice mixture if there is any left. If not, use ¾ c buttermilk for grinding
Use this drained buttermilk for grinding the batter.
Divide the soaked mixture into two batches.
Add the buttermilk little by little and grind to a smooth batter.
The batter should be as thick as dosa batter. So dont add too much liquid while grinding.
Grind the soaked up mixture into a smooth paste along with salt.
Add the soda just before making the dosas.
Making The Dosa
Heat a tawa and pour a ladle of the batter thickly.
Dont spread the batter.
Drizzle oil or ghee on the sides
Cook closed with a lid on medium flame until there s no raw batter on the surface.
Dont flip over the dosa.
Serve hot for breakfast or dinner.
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