Set Dosa Recipe (Sponge Dosa)

Tip: click step to get into cook mode

2 cups raw rice (or parboiled rice (like idli rice or sona masuri or any rice))

1 cup poha ((thick or medium attukulu or avalakki))

½ cup urad dal ((skinned black gram))

1½ teaspoons fenugreek seeds ((menthulu or methi))

½ teaspoon salt ((more to adjust))

oil or butter ( as needed)

Soaking : To make set dosa recipe, firstly add rice to a large bowl and wash very well a few times. Then soak in ample amount of water for about 5 hours. Add urad dal and fenugreek seeds to another bowl and rinse them a few times. Then soak in ample amount of water for about 5 hours. Wash poha just before grinding the batter.
Making batter: Drain the water from from both the bowls. Add urad dal, salt, fenugreek seeds and poha to a blender jar along with 1 cup water. Blend them till bubbly. If needed add more water to grind the batter smooth & frothy. Do not add too much water, batter should not be very runny.
Transfer the batter to a large batter bowl. Add rice to the jar along with ¼ cup water. Grind to a smooth batter. Pour this to the urad dal batter. Mix everything well till well combined.
Fermenting : Set aside in a warm place for 8 to 12 hours for the batter to ferment and rise well.
Add few drops of oil to a tawa. Using a tissue or cut onion spread the oil very well. Heat the tawa. Mix the batter gently. Taste test and add more salt if required.
Pour one ladle full of batter and dab it gently to spread the batter do not spread like a normal dosa. Add oil across the edges.
Cover and cook for a while until it is cooked inside. You can flip and cook it for a minute on the inner side as well.
To get a crispy set dosa, lower the flame and cook for a while. Sprinkle idli podi if you have it or serve hot with chutney. Repeat making more set dosa on the tawa.