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.
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.
If you are looking for more tasty Dosa varieties then do check:
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Curd Dosa
By Dassana Amit
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
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Looks delicious! I never tried this but now I am going to. Is it ok to substitute Basmati rice for Sonamasoori rice?
Thanks Rom. You can try. It should work but i have never tried.
Hmmm wow, This looks awesome.Thanks to post your step by step photos.This is very helpful for starter and include me.
welcome kenniceangle