Instant Sponge Dosa

Full written recipe for Instant Sponge Dosa

Prep time: 20-25 minutes

Cooking time: 20-25 minutes (all components)

Serves: 3-4 people

Dosa

Ingredients:

• CURD | दही 1 CUP
• SEMOLINA | बारीक रवा 1 CUP
• POHA | पोहा 1 TBSP
• POWDER SUGAR | पीसी हुई शक्कर 1 TSP
• WATER | पानी 1/2 CUP
• SALT | नमक 1 TSP
• ENO | ईनो 1 TSP

Method:

1. Add the curd & semolina into a mixer grinder jar, then add the poha into a small sieve & wash it using water, add the poha into the mixer grinder jar as well.
2. Further add the powdered sugar, water & salt, grind everything into a semi-thin fine batter, transfer the batter into a large bowl.
3. Add eno to the batter & mix well, set the tawa over high flame & let it heat up, the tawa should get moderately hot.
4. Once the batter settles, pour the batter on the tawa (around 1.5 ladles) & let it spread on its own, cook the dosa over high flame until the bubbles form then lower the flame slightly until the dosa sets from the surface.
5. Once the dosa is cooked, remove it from the tawa using the spatula.
6. Your instant sponge dosa is ready.

Aloo Masala

Ingredients:

• OIL | तेल 2 TBSP
• MUSTARD SEEDS | राई 1 TSP
• CHANA DAL | चना दाल 1 TSP
• URAD DAL | उरद दाल 1 TSP
• CASHEW | काजू 8 NOS. (ROUGHLY CHOPPED)
• GINGER | अदरक 1 TSP (CHOPPED)
• GARLIC | लेहसुन 1 TSP (CHOPPED)
• GREEN CHILLI | हरी मिर्च 2 NOS. (CHOPPED)
• CURRY LEAVES | कड़ी पत्ता 8-10 NOS.
• ASAFOETIDA | हींग 1/4 TSP
• ONION | प्याज़ 2 NOS. (SLICED)
• HOT WATER | गरम पानी 250-300 ML
• POTATO | आलू 3 NOS. (BOILED)
• SUGAR | शक्कर 1/2 TSP
• TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
• SALT | नमक TO TASTE
• FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)

Method:

1. Add oil into a hot pan, once it gets hot, add mustard seeds, urad dal & chana dal, stir & cook until they turn slightly light golden brown.
2. Further add cashews, ginger, garlic, green chilli, curry leaves & asafoetida, stir & cook for 1-2 minutes.
3. Then add the sliced onions & cook them over high flame until they turn translucent then add hot water, along with the boiled potatoes (make sure you roughly mash the potatoes while adding them), sugar, turmeric powder & salt, stir well & cook the mixture over high flame until all the water evaporates, keep mashing the potatoes lightly with the spatula to break big chunks of potato then add fresh coriander & stir well.
4. Your potato masala is ready.

Coconut Chutney

Ingredients:

• COCONUT | नारियल 1/2 CUP (PACKED)
• ROASTED CHANA DAL | भुनी हुई चना दाल 1/2 CUP
• FRESH CORIANDER | हरा धनिया A SMAL HANDFUL
• MINT | पुदीना 8-10 LEAVES
• GREEN CHILLI | हरी मिर्च 2 NOS.
• TAMARIND | इमली A MARBLE SIZED BALL
• CUMIN SEEDS | जीरा 1/4 TSP
• BLACK PEPPER POWDER | काली मिर्च का पाउडर A PINCH
• SALT | नमक TO TASTE
• WATER | पानी AS REQUIRED
• Tempering
• OIL | तेल 1 TBSP
• CHANA DAL | चना दाल 1/2 TSP
• URAD DAL | उरद दाल 1/2 TSP
• MUSTARD SEEDS | राई 1/2 TSP
• RED CHILLI | लाल मिर्च 2 NOS.
• CURRY LEAVES | कड़ी पत्ता 8-10 NOS.

Method:

1. Add the coconut, roasted chana dal, fresh coriander, mint, green chilli & the remaining ingredients into a mixer grinder jar & grind it into a fine paste.
2. Transfer the coconut chutney into a bowl & set a pan on high flame, add the oil, once the oil gets hot add in the urad & chana dal, fry them in the oil until they turn light golden brown & then add mustard seeds, red chillies & curry leaves.
3. Further pour the tadka immediately over the coconut chutney & stir well.
4. Your coconut chutney is ready.