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A super soft, porous. nutritious south indian dish with a sweet, spicy & tangy tomato dip. The ragi in the dish is good and healthy especially during the winter season.
When do you add the ragi ?
Nice
Wash and soak the rice, urad dal & fenugreek seeds in water for around five hours
Soak the poha in the curds, by adding a little water for around two hours
Grind the raw rice, urad dal & fenugreek seeds along with the soaked poha with water into a paste after about five hours
The batter should be of a thick consistency unlike a normal dosa batter- more like, of a milk shake
Keep the batter for fermentation for around eight hours in a dark & warm place.
After the batter get fermented add, salt, sugar & soda bi carbonate.
Stir it gently, a few times, and let it rest for 15 minutes
After 15 minutes heat up a frying pan very well, add a ladle full of batter on the hot pan, drizzle some oil near the edges &:on the sponge dosa
Cover the pan and let it cook for 30 seconds
After a 30 seconds, check if the dosa is cooked well or else keep it on the hot pan for some more time until the dosa gets cooked.
Take off the hot sponge dosa on to a plate.
Nutritous Sponge dosa is now ready to be eaten with any sweet. sour & spicy dip.
SERVING: 5
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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