Soft Spongy Dahi Dosa / How to make Soft Dosa / Yogurt Dosa

“Set dosa” is nothing new to any of us. Many South-Indian restaurants have them in their menu. Dahi dosa is not thick like a set dosa but is thin and very soft in texture. Very porous dosa which you can relate to a sponge which absorbs all the flavours of chutney or curry you serve with. You can see my pictures and I am sure you would have fallen in love with the texture. It has pours throughout the dosa. It goes super well with any sides like potato sagu or chutney.

Very little ingredients required and the resultant is just a yum dosa. You just need three main ingredients. Dosa rice, beaten rice (poha) and curd. I have also added baking soda in order to push the fluffiness in dosa further. You can exclude if you do not want to add.

You can also look at my other soft dosa post like poha dosa, surnali and other dosa recipes like neer dosa, onion rava dosa, tadka dosa Please refer my post on Malnad tuppa set dosa 

Ingredients:

Dosa rice/ Ponni rice – 2 cups

Beaten rice / Poha (thick) – 1 cup

Curd/Yogurt -1 cup

Baking soda – 1/2 tsp

Salt to taste

Oil – 4 tbsp

Method:

     Part 1 : Soaking the ingredients

     Part 2 : Grinding the soaked ingredients

     Part 3 : Roast dosas

Part 1 :  Soaking the ingredients

1. Wash the Dosa rice thoroughly twice or thrice with water.
2. Soak dosa rice in enough amount of water for 4 to 5 hours
3. Wash the Poha thoroughly with water
4. Soak the poha in enough amount of water for 2 hours.
5. Soak both of them separately

Part 2 : Grinding the ingredients

1. Drain the excess water from soaked rice and transfer the rice into the mixer grinder
2. Add 1/2 cup yogurt and grind this to a smooth paste.
3. If it needs more yogurt, add some
4. Grind to a smooth and fine paste
5. Transfer this in a large and deep bowl
6. Now grind the soaked poha to smooth and fine paste adding the remaining yogurt
7. Add more water if required
8. Now mix both the ground rice and poha together and set aside
9. Add salt and mix thoroughly
10. Set aside to ferment over night

Part 3 : Roasting dosa

1. Next morning, you will notice a rise in the batter.
2. Add baking soda and mix well
3. Add 4 tbsp oil and 1/2 cup water and mix well
4. The batter should be a little on the liquid side. Having said that, not as liquid-y and free flowing as a neer dosa batter. The batter has to be thinner than the regular dosa batter. When you pour them in the centre of a hot tawa, the batter should spread out on its own.
5. Now, heat a dosa tawa, allow it to heat
6. Pour a laddle full of batter at the centre and gently spread it in a circle
7. Sprinkle ghee around the dosa
8. Cover it with a lid and let it cook on medium flame for a minute
9. Next, you will see pours around the dosa
10. If you like you can turn it the other side with the help of a turner but I prefer not to 🙂
11. Serve it with your favourite chutney or sagu

Tips:

• Adding right amount of salt plays a vital role in giving you the sponginess. We never knew salt could do such wonders right.
• Please make sure the batter is not thick. It should be thin and right for you to just spread it gently with the back of a spatula.
• Covering and cooking the dosa is important.
• Curd helps in fermentation. If your batter is fermented enough, you dont actually need to add baking soda. If it did not rise, you will definitely need an external agent to help in the softness of dosa.