Padmas Navaruchi

A new method for Spongy-Soft Dosa

padmakmurthy

July 21, 2022

Hello friends,

Table of Contents

how to use cooked rice for spongy-soft dosa?

Many times, especially during festivals and functions we face this problem. We have to use the leftover Rice. The common practice is to use it for making spicy Rice variations, like PULAO, FRIED RICE, LEMON RICE, etc. These all can be used for dinner or lunch, not for BREAKFAST.

how to use cooked rice for spongy-soft dosa?
There are two methods in which we use cooked leftover rice, for making Dosa.
1) we use normal raw rice, urad dal, fenugreek seeds, and cooked rice to make a super soft set – dosa.
2) In this method we use semolina, cooked rice, curds & water to make an instant thin crispy
tasty dosa.( my upcoming post)
Today I will show you a very tasty breakfast-Dosa, that can be easily made using leftover rice.

Using leftover cooked rice for spongy-soft dosa is yet another way of making dosa. In this recipe, we need to soak Rice, Urad dal, and Fenugreek seeds after washing them 3-4 times and then grind them to a smooth batter along with cooked rice. This batter is then kept for fermentation overnight. Now the batter is ready for making dosa. spread it a little thick to get tunnels and the dosa is very soft and fluffy.

Ingredients needed for spongy-soft dosa

For the batter of SPONGY-SOFT DOSA

1 and 1/2 cups of dosa rice
2 tablespoons of urad dal
3/4 teaspoon of fenugreek (methi) seeds
1 big cup of cooked rice
1 teaspoon of table salt

Instructions to grind the batter of SPONGY-SOFT DOSA

Wash and soak raw rice, Urad dal, and fenugreek seeds, 2-3 times.
Soak for 4-5 hours in enough water, ( it should be at least 1 inch above the surface).
After 4 hours of soaking.

Now remove the water and put it in the mixer grinder to grind to a smooth batter.

Also, grind the cooked rice with enough water to grind it to a smooth batter.
Combine both of the batters nicely, and let the batter be thick, not flowy.

Fermentation process:-

cover and keep the batter for fermentation for 8-10 hours.
The time depends on the weather conditions. In summer 6-7 hours, and in winter it may take about 10-12 hours.
The next day after fermentation you can see small air bubbles in the batter.
These air bubbles form tunnels when heated and make the Dosa soft.

Add salt and mix light-handedly. do not add more water, let the batter be a little thick.

Making of the spongy-soft dosa:-

Heat a dosa Tawa on medium flame, and smear a little oil.
wipe the extra oil with a kitchen cloth.
sprinkle a little water to cool the Tawa a bit and put a large ladleful of batter in the center of the Tawa.

cover the dosa, and leave for about 30 to 40 seconds.
When done on one side, flip onto another side.
Delicious spongy-soft Dosa is now ready to serve with coconut green chutney.

NOTE:-The recipe for red chutney will be shown in my upcoming post.
The link to green chutney is given below.
https://padmas-navaruchi.in/2020/05/coconut-green-chutney.html

Keep the batter thick, and do not spread much to make thin dosa,
Making thin dosa will change the soft texture of Dosa.
Do not make dosa if not fermented nicely.