This is one of those recipes I had bookmarked long time ago when we had the ' Dosa theme' for one of the Blogging Marathon editions.! I made this dosa for breakfast and it was the spongiest dosa ever made and it sort of melts in your mouth!
Usually we ferment the dosa batter [by letting it rise overnight or for a few hours] and then we go on to prepare idli / dosa. Here sour buttermilk is used. In the regular method, yeast in the air ferments the batter, but in this we use sour curd and the reason I am telling all this is because it is an instant dosa,meaning, it can be prepared as soon as the batter is ground! How cool is that!
When I read this recipe, it sounded familiar. Yes, it is almost similar to the Poha / pressed rice dosa but the methods and ingredients used are a little different. So this is the final recipe for this week's theme - 'Cooking with Curd' in Blogging Marathon #30.
I used :
Adapted from - Rak's Kitchen
Idli rice [Parboiled rice] - 2 cups
Poha / pressed rice - 1/4 cup
Sour buttermilk- 4 cups
Fenugreek seeds- 1/4 teaspoon
Cooking soda- 1/4 teaspoon
Salt to taste
- Soak the rice, poha and fenugreek seeds in the buttermilk. Let it sit overnight or for around 8 hours.
- Next morning [or after 8 hours], drain the excess buttermilk if any and grind to a smooth batter.[After soaking, there was very little buttermilk left over. I used it to dilute the batter before preparation]
- Mix in the salt, cooking soda.
- The consistency of this batter is a tad thinner than the regular dosa batter but not runny.
- Heat a griddle and pour a ladle full of batter in the center. Do not spread the batter. It should be like a pancake / uthappam.
- Drizzle a little oil around the edges and cover and cook on medium flame for a few minutes. [To check if it is done, gently touch the center to see if batter sticks to your finger.It will be hot, so be careful when you do this. If the batter sticks to your finger cover and cook for a few more minutes.].No need to flip it over and cook.
- Transfer to a plate and enjoy the soft and spongy dosa with a side dish of your choice.
We had this with Spicy Tomato-Onion Chutney, Sambar and Spicy [Andra] Idli Podi.
Also take a look at the Blogging Marathon page for the other Blogging Marathoners doing BM#30
Labels: Blogging Marathon, Dosa Varieties, Morning Raga, SI, Yumm Yoghurt