Millet sponge dosa
Millet poha sponge dosa ( with Jowar poha flakes / sorghum )
Recenly I tried using Jowar millet poha flakes instead of the usual rice flakes ( Aval) the dosa turned out incredibly soft and spongy .
Adding 2 tbsp udad dal may be a good idea I feel though I hadn't added . It will hold the shape and texture well as Jowar is gluten free.
Surprisingly the dosas turned out pretty awesome looking in taste and texture .
Ingredients
1 cup raw rice ( I used some basmati rice ) washed and soaked for 3 hours.
2-3 tbsp split udad dal also( I hadn't used this in recipe but felt it will give even better smoother batter.)
1/2 cup Jowar millet flakes (or any millet flakes or just normal rice flakes Aval)
Method
If using millet flakes, wash and soak for 1-2 hours as they need longer time to soften.
Furthermore grind all ingredients together to a smooth batter . Keep for fermentation overnight or 8-10 hours.
After fermentation batter will not double like normal dosa batter but will appear light and foamy with bubbles.
Furthermore Add salt, mix gently, heat a tava, pour batter as thick or as much as you like depending on thickness of dosa.
Add ghee or oil acording to your preference .
Normally Ido not flip this dosa but will cook on one side only to keep the upper potion porous and white . It is upto you to cook on both sides if preferred.
Serve these super spongy dosas with sagu, stew, or sambar .
Millet poha sponge dosa
Check the video below for the method
A nostalgic, basic Tamil Paruppu Podi recipe from my mother’s handwritten notes from 1995. Just 4 ingredients — toor dal, pepper, red chilli and salt. My go-to comfort meal with hot rice and ghee.