Curd Dosa Recipe
Sponge Dosa Recipe | Curd Dosa Recipe | Set Dosa Without Urad Dal with detailed photo and video recipe. A soft and spongy dosa prepared with rice and Poha which is mixed with curd which helps in fermentation. Note that in this dosa, there is no urad dal as compared to the traditional set dosa recipe.
- 1 cup poha (thin)
- 1 cup rava / semolina (coarse)
- 1 cup curd
- 1 tsp salt
- water (as required)
- ¼ tsp baking soda
- Firstly, in a bowl rinse 1 cup poha with water.
- Squeeze off the water and transfer the rinsed poha into a large bowl.
- Add 1 cup rava, 1 cup curd, and 1 tsp salt. mix well.
- Now add ½ cup water, cover, and rest for 15 minutes.
- Make sure the rava is soaked well.
- Transfer the soaked rava mixture into the mixer jar.
- Add ½ cup water and grind to smooth batter.
- Transfer the batter to the large bowl.
- Add ¼ tsp baking soda and mix well.
- Pour the dosa batter into the hot pan and spread gently.
- Cook on medium flame until the dosa is cooked well.
- Finally, enjoy a super soft Curd Dosa Recipe with chutney and sambar.
Dosa recipes are always a special recipe for me and my family. Especially hailing from South India, our breakfast mainly circles idli, dosa, chutney, and sambar. However, preparing just masala dosa or plain idli can be monotonous especially if it is made daily. We all need variety in our breakfast options. One such great option is sponge dosa or curd dosa and even better because it does not require urad dal. Also, it does not require any additional soaking, fermentation and grounding. Hence it can be prepared within minutes. Just semolina and flattened rice and mix it with curd to ferment it. Isn’t it an economical and thrifty recipe for dosa? I suppose so.
Furthermore, I would like to share some tips and tricks for a soft and porous curd dosa recipe. Firstly, do not forget to add thin Poha while preparing the dosa batter. Poha helps to make dosa soft and spongy and also hastens the fermentation process. Secondly, after pouring the dosa batter into the dosa pan, no need to spread it with a spoon. The batter should spread by itself, otherwise, your batter is thick if it does not spread. In addition, you could use a nonstick pan compared to cast iron. Lastly, add a tsp of ghee or oil while frying dosa. This may not be preferred but adds a good taste to the final dosa prepared.
Finally, I do recommend visiting my other Dosa Recipes Collection with this post on Curd Dosa Recipe. Particularly, set dosa, masala dosa, Mysore masala dosa, neer dosa, plain dosa, rava dosa, and instant dosa recipes. In addition, I request you to visit my other recipes collection,.
About Curd Dosa
It is an easy, simple, soft, spongy dosa made with semolina, beaten rice, and sour curd or yogurt. Curd Dosa most commonly known as Sponge Dosa is an instant variant of the Set Dosa recipe. It is instant and does not require additional fermentation, soaking, and grounding which makes it super convenient. Typically, it can be served with any type of chutney, but it tastes great when served with spicy curry like kurma and any meat or potato curries.
There are many types of curd dosa and sponge dosa but the most common way is to make with semolina and Poha. These 2 dry ingredients are mixed with curd to make a medium-textured dosa batter. The same dosa can also be made with rice flour or idli rava. The texture of the latter can be different and may not be as soft as semolina. In addition, the same dosa can be made with rice and urad dal, but it does require soaking, grounding, and fermentation.
