VELVET DOSA

Jan 04, 2019
By Mary Anthony
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VELVET DOSA / KAL DOSA / SPONGY DOSA

INGREDIENTS

Idli rice – 2 cup
Urad dal – ½ cup
Methi seeds – 3 tsp
Curd – 1 cup
Salt to taste
Baking soda – ¼ or ½ tsp [ must for this spongy dosa ]

PREPARATION

Clean ,wash ,rinse and soak the rice in little hot water for 4 to 5 hrs . [ not boiling – don’t add the rice to boiling water ,but pour hot water to rice , cover and soak ]

Clean ,wash ,rinse and soak the dal with fenugreek seeds for 3 to 4 hrs

Drain the excess water from dal ,and grind into fine and transfer to a container .

Grind the rice to a smooth batter by adding curd and little water if required ,add this to the urad dal batter .

Batter should be of medium dosa batter consistency ,not thick or very thin .

Add salt and mix well with clean hands .

Keep overnight for fermentation 10 to 12 hrs depending on weather.In winter it takes more time upto 15 hrs.

https://maryzkitchen.com/soft-idli-and-dosa/ – read this for more tips on batter.

METHOD

The next day again mix the batter well .

Mix the baking soda to a tbsp of water and add to the batter and mix well.

After adding baking soda keep the batter aside for 5 – 10 mins .

Heat a tava on medium high flame .

Once the tava becomes hot , pour a ladle of batter in the centre and swirl the pan a bit .,so that the batter spreads.If you want ,you can spread slightly .

The dosa has to be small size .

In this dosa ,we don’t spread the batter.

You will see holes appearing everywhere now lower the flame to lowest ,cover with a lid and cook .

***The top portion has to get cooked by the steam moving inside the lid , as we are not going to flip this dosa .

Drizzle little oil or ghee around the dosa.

Remove the dosa once it is cooked .[ 1 or 1 ½ min – be careful it should not burn from down /keep checking ]

When you touch the top part of the dosa it should not be sticky, it will have a texture like idli .

Serve hot with any SouthIndian accompaniments like chutney and sambar or even non-veg gravy or veg korma.

*** Adding cooking soda is optional. But it helps to make the dosa more porous and soft.

NOTES

Soaking in hot water helps in grinding the rice into smooth batter without any grits and also reduces soaking time also gives nice texture to dosa .
You can also soak in normal water .
On one side it will be white and other side will be brown.
We can also add a fistful of poha or murmura while just before grinding the rice .
Adding fenugreek seeds gives a nice aroma to the dosa .
Y not drizzle butter .
This dosa remains soft after few hrs – good for travelling .
Before making a new dosa drizzle little oil and wipe with a wet cloth.