Sponge Set Dosa

Name: Sponge Set Dosa
Total time: 1800 s
Yield: 6 dosas
Ingredients: 1 cup semolina (about 160 grams); 1 cup plain yogurt (about 240 grams); 1 tablespoon flattened rice (poha) (about 10 grams); 1/2 cup water (about 120 ml); 1 teaspoon salt; 1/4 teaspoon sugar; 1/4 teaspoon baking soda; For serving:; Potato curry, coconut chutney

Dipika Bhalla @cook_1952

Mumbai

South Indian dishes are loved by everyone, and there are many varieties of dosa. Unlike other dosas, set dosa is known for its softness, lightness, and unique way of serving. It's also called sponge dosa because it can be folded any way without breaking. It's typically served for breakfast and can also be packed in a lunchbox. Serve it with potato curry and coconut chutney. Traditionally, it's made with lentils and rice, but today I've made an instant set dosa using semolina, yogurt, and flattened rice (poha).

Dipika Bhalla @cook_1952

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Ingredients

30 minutes

6 dosas

1 cupsemolina (about 160 grams)
1 cupplain yogurt (about 240 grams)
1 tablespoonflattened rice (poha) (about 10 grams)
1/2 cupwater (about 120 ml)
1 teaspoonsalt
1/4 teaspoonsugar
1/4 teaspoonbaking soda
For serving:
Potato curry, coconut chutney

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Steps

30 minutes

1

Rinse the poha and drain the water. In a blender jar, add the semolina, yogurt, soaked poha, salt, and sugar. Blend until smooth. Transfer the mixture to a bowl. Add 1/2 cup water to the blender jar, swirl, and pour this water into the mixture. Mix well, cover, and let it rest for 10 minutes.
2
3

After 10 minutes, add the baking soda and mix well. Heat a cast iron or nonstick griddle over medium heat. Lightly grease with oil. Once hot, sprinkle some water on the surface and wipe it off. Pour two ladlefuls of batter into the center of the griddle and let it spread naturally—do not spread with the ladle. When holes start to appear on the dosa, reduce the heat to low.
4

Once the top of the dosa looks dry, remove it from the griddle. Do not flip; cook only on one side. Increase the heat to medium, sprinkle water, and wipe again before making the next dosa. Repeat with the remaining batter.
5

Serve hot with potato curry and coconut chutney.