Sponge Dosa/Majjigattu/Poha Dosa: This is a very unique delicacy from coastal Andhra which is known as Rice Bowl. The rice fertile soil is home to the fine quality rice, coconut and Dairy too. This simple, yet delicious dosa is spongy in texture, melts in your mouth leaving you crave for more. It can be served with any chutney or even pickle and a dollop of ghee... Here is the recipe..
Ingredients:
Pressed rice/Poha/Atukulu- 1 cup
Raw Rice- 2 cups
Fenu Greek/methi seeds- 1 tsp
Sour curd/thick butter milk- 2-3 cups
Method:
1. Soak all the ingredients in sour curd/butter milk for 4-6 hours
2. Grind them to a super fine, smooth batter in a mixer grinder
3. Add salt and ferment it over night. You can also add salt before preparing the dosas too. The batter should look like a bubbly broth when fermented.
4. Heat a gridle/tawa, add a small tsp of oil, pour one big ladle full of batter, don't spread it. Cover it with a lid and let it cook till done.
5. You can see loads of pores appearing and the dosa bulging making it extremely spongy, remove from the pan once done. No need to flip it.
6. Serve it with a chutney of your choice or a pickle and ghee..
Variations: Dosa batter can me mixed with finely ground green chilly, coriander leaves paste, jeera. Dosas can be topped with finely chopped onions to add a spicy tinge to them..
Tip: The trick to get spongy dosas is the right fermentation. Add some baking soda boiled in half a cup of water to the batter if it did not ferment well.
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