curd dosa recipe | soft dosa recipe | thayir dosa | sponge dosa with curd

Curd dosa recipe with step by step photos – a delicious soft dosa recipe made with curd, rice and lentils. These curd dosas are a version of set dosa or sponge dosa and give nicely soft textured dosas. These are called as curd dosa as more curd is added in the recipe. Addition of curd gives a nice sour taste in these dosas.

Usually I prepare set dosa without curd and I have shared the recipe here – Set dosa recipe. another variation of these dosas are poha dosa which are again very soft and light dosa. Recipe is here – Poha dosa recipe.

In this curd dosa recipe too, poha is added. Poha is flattened rice. I have used thick poha. You can also use thin poha. I have also added urad dal as some protein is always better, but you can skip also.

Since curd dosa stays soft even after a few hours, you can pack them in kids tiffin box too. Serve these soft dosa with coconut chutney, potato sagu or veg sagu or vegetable kurma or idli podi.

If you are looking for more tasty Dosa varieties then do check:

• Rava dosa
• Masala dosa
• Cheese dosa
• Neer dosa
• Ragi dosa

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Curd Dosa

5 from 7 votes

By Dassana Amit

Curd dosa is a delicious soft dosa made with curd, rice and lentils. These dosas are a version of set dosa or sponge dosa. 

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Prep Time 8 hrs

Cook Time 30 mins

Total Time 8 hrs 30 mins

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Cuisine Karnataka, South Indian

Course: Breakfast

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Servings 4

Units

Ingredients

• ▢ 1 cup sona masuri rice or 220 grams sona masuri rice
• ▢ ½ cup thick poha or 40 grams thick poha (thick flattened rice)
• ▢ 2 tablespoons urad dal (optional)
• ▢ 8 to 10 methi seeds - fenugreek seeds, (optional)
• ▢ 1.5 cups water for soaking
• ▢ ½ cup Curd (yogurt)
• ▢ 1 to 1.25 cups water
• ▢ ½ teaspoon sugar
• ▢ ⅔ to ¾ teaspoon rock salt (edible and food grade) or sea salt or add as required
• ▢ oil or ghee as required

Instructions

making curd dosa batter

• Firstly take 1 cup sona masuri rice, 2 tablespoons urad dal (optional) and 8 to 10 methi seeds (optional) in a pan or bowl. You can use any regular variety of rice. Methi seeds are fenugreek seeds. 
• Rinse everything very well for a couple of times.
• Take ½ cup thick poha in another bowl. Rinse the poha also.
• Now add the poha in the bowl which has the rinsed rice, urad dal and methi seeds. Also add 1.5 cups water for soaking and soak for 4 to 5 hours. You can also soak everything in curd+water solution if you plan to soak and ferment for less time. Since I was keeping the batter overnight, I have soaked in fresh water.
• Before grinding, take ½ cup fresh curd and 1 to 1.25 cups water in a bowl.
• Mix very well with a spoon or a wired whisk to get a uniformly mixed solution.
• Drain the rice, poha and urad dal very well and then add them in a grinder jar. Also add the curd solution.
• Grind till smooth or till you get a fine grainy texture of rice in the batter.
• Then add ½ teaspoon sugar and ⅔ to ¾ teaspoon rock salt or add as required. Mix very well. Cover and let the batter ferment overnight. You can also keep the batter to ferment for less time.

making curd dosa

• Heat a griddle or a tawa. Keep the flame to a medium-low or medium. Spread some oil on the tawa.
• Now take a ladle full of the batter and pour it on the hot tawa. Don't spread too much as then the dosa breaks. Make small dosas.
• Cover with a lid and cook the dosa on medium-low or medium flame.
• When the top side gets cooked and the base is golden, this means the curd dosa is done. You can spread some oil if you want on the top.
• Remove with a spatula. Make all dosas this way.
• Serve curd dosa hot or warm with coconut chutney, coriander coconut chutney and potato sagu.

Notes

Few tips for making curd dosa

• Use only fresh curd. Do not use sour curd as then the dosa becomes too sour. 
• A generous pinch of baking soda can be added in the batter before fermenting. 
• You can ferment for less time if you want eg 3 to 4 hours. In this case do add a generous pinch of baking soda or about ⅛ teaspoon baking soda. 
• Instead of curd, you can also use buttermilk.
• You can also soak everything in curd+water solution if you plan to soak and ferment for less time. 
• You can skip urad dal if you want. 
• You can use any variety of short grained regular rice. 
• Parboiled rice or idli rice can also be used instead of regular rice. 
• Since proper fermentation is related to the temperature, if living in a cold city, do keep the batter to ferment for more hours. 

 

Nutrition Info Approximate values

Nutrition Facts

Curd Dosa

Amount Per Serving

Calories 365 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Cholesterol 4mg1%

Sodium 415mg18%

Potassium 143mg4%

Carbohydrates 62g21%

Fiber 3g13%

Sugar 2g2%

Protein 8g16%

Vitamin A 30IU1%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 1mg1%

Vitamin E 3mg20%

Vitamin K 1µg1%

Calcium 67mg7%

Vitamin B9 (Folate) 9µg2%

Iron 2mg11%

Magnesium 25mg6%

Phosphorus 115mg12%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make curd dosa or soft dosa recipe

Making curd dosa batter

1. Firstly take 1 cup sona masuri rice, 2 tablespoons urad dal (optional) and 8 to 10 methi seeds (optional) in a pan or bowl. You can use any regular variety of rice.

2. Rinse everything very well for a couple of times.

3. Take ½ cup thick poha in another bowl. Rinse the poha also.

4. Now add the poha in the bowl which has the rinsed rice, urad dal and methi seeds. Also add 1.5 cups water for soaking and soak for 4 to 5 hours. You can also soak everything in curd+water solution if you plan to soak and ferment for less time. Since I was keeping the batter overnight, I have soaked in fresh water.

5. Before grinding, take ½ cup fresh curd (dahi or yogurt) and 1 to 1.25 cups water in a bowl.

6. Mix very well with a spoon or a wired whisk to get a uniformly mixed solution.

7. Drain the rice, poha and urad dal very well and then add them in a grinder jar. Also add the curd solution.

8. Grind till smooth or till you get a fine grainy texture of rice in the batter. You can grind batter in batches depending on the size of the grinder jar.

9. Then add ½ teaspoon sugar and ⅔ to ¾ teaspoon rock salt or add as required. Mix very well. Cover and let the batter ferment overnight. You can also keep the batter to ferment for less time. You can even use sea salt or himalayan pink salt.

10. The fermented dosa batter next day.

Making soft curd dosa

11. Heat a griddle or a tawa. Keep the flame to a medium-low or medium. Spread some oil or ghee on the tawa.

12. Now take a ladle full of the dosa batter and pour it on the hot tawa. Don’t spread too much as then the dosa breaks. Make small dosas.

13. Cover with a lid and cook curd dosa on medium-low or medium flame.

14. When the top side gets cooked and the base is golden, this means the curd dosa is done. You can spread some oil or ghee if you want on the top.

15. Remove with a spatula. Make all sponge dosas this way.

16. Serve soft dosa hot or warm with coconut chutney or with potato sagu or veg sagu.