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:
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.
Further add the powdered sugar, water & salt, grind everything into a semi-thin fine batter, transfer the batter into a large bowl.
Add eno to the batter & mix well, set the tawa over high flame & let it heat up, the tawa should get moderately hot.
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.
Once the dosa is cooked, remove it from the tawa using the spatula.
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:
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.
Further add cashews, ginger, garlic, green chilli, curry leaves & asafoetida, stir & cook for 1-2 minutes.
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.
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:
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.
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.
Further pour the tadka immediately over the coconut chutney & stir well.
Your coconut chutney is ready.
#YFL #SanjyotKeer #InstantSpongeDosa
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Follow us on all platforms:
Facebook - bit.ly/3o6alLt
Instagram - bit.ly/2RFkL8z
Follow my personal handles here: (Chef Sanjyot Keer)
Facebook - bit.ly/3tpjqQA​​​​​​​​​
Instagram - bit.ly/3o0FZK8
Twitter - bit.ly/33qQpJN
Intro 0:00
Masala 1:23
Coconut chutney 3:36
Batter 5:32
Final process 7:41
Plating 9:28
Outro 10:35