Soft and Spongy Set Dosa

Step 1: Prepare Rice, Dal, and Fenugreek Seeds

Combine 2 cups of raw rice, 1/2 cup of urad dal, and 1 teaspoon of fenugreek seeds in a large bowl. Wash them thoroughly 2-3 times with water until the water runs clear. Add fresh water and let them soak for about 5-6 hours.

Step 2: Grind Rice, Dal, and Fenugreek Seeds

After soaking, drain the water from the rice, dal, and fenugreek seeds. Add the soaked ingredients to a mixer grinder jar. Add 1/4 cup of water and grind to a soft, smooth batter. Transfer this batter to a large mixing bowl.

Step 3: Prepare Poha

In a separate bowl, take 1 cup of poha. Wash it once with water to remove impurities. Then, add fresh water and let it soak for 10-15 minutes until it becomes soft and pliable.

Step 4: Grind Poha

Drain the water from the soaked poha. Add the soft poha to the same mixer grinder jar (no need to wash it). Add a few tablespoons of water and grind it into a fine, smooth paste.

Step 5: Combine Batters and Ferment

Add the ground poha paste to the mixing bowl containing the rice and dal batter. Mix both batters thoroughly until well combined. Cover the bowl with a lid and let it ferment in a warm place for about 8-9 hours, or until the batter has risen and become foamy.

Step 6: Season the Batter

After 8-9 hours, the batter should have risen and become foamy. Gently stir the fermented batter. Add salt to taste and mix well. The batter should be thick but pourable; adjust consistency with a little water if needed.

Step 7: Heat Tawa and Prepare for Dosa

Heat a tawa (griddle) on medium heat. To check if the tawa is ready, sprinkle a few drops of water on it; if the water sizzles and evaporates quickly, the tawa is at the right temperature. Wipe off any excess water with a clean cloth.

Step 8: Pour and Spread Dosa

Take one ladleful of the prepared dosa batter and pour it onto the center of the hot tawa. Gently spread it into a thick, small circular dosa. Do not spread it too thin like a regular dosa.

Step 9: Cook Dosa

Sprinkle a little oil over the dosa and around its edges. Cover the tawa with a lid and cook on medium heat for about 1.5 minutes, or until the bottom turns golden brown and the top is cooked through with visible pores.

Step 10: Serve Set Dosa

Gently remove the cooked dosa from the tawa using a spatula and transfer it to a serving plate. Repeat the process for the remaining batter. Serve the soft and spongy set dosas hot with peanut chutney, onion tomato chutney, or any other chutney of your choice.

• Ensure the batter is well-fermented for a soft and spongy texture.

• Do not spread the dosa too thin; it should be thicker than regular dosas.

• Cook the dosa on medium heat with a lid to ensure even cooking and softness.

• Serve with different types of chutneys like coconut chutney, mint chutney, or sambar.

• Add finely chopped onions or green chilies to the batter for a variation in flavor.