Sponge dosa

Ingredients:

• Raw rice- 2 cups
• Urad dhal-1/2 cup
• Fenugreek seeds-1 tsp
• Poha/aval- 1cup
• Curd -1 cup
• Cooking soda -1/4 tsp (optional)
• Salt- to taste

Method:

• Wash and soak urad dhal, rice and fenugreek seeds for about 3 to 4 hours.
• Grind it in a mixer to a fine dosa batter.
• Just 10 mins before grinding wash and soak poha/ aval.
• Grind this separately to a fine paste by adding curd and add it to the ground rice + urad dhal mixture.
• Add salt and mix well.
• Allow it to ferment overnight.
• Next day on a hot dosa tawa add a laddle of batter and spread it little.
• When dots starts appearing on dosa add oil and close it with a lid and cook on a low flame.
• DO NOT FLIP THE DOSA.
• Serve hot with chutney, sambar.

Notes:

• You can soak all the ingredients together.
• If holes don't appear on dosa check the consistency of batter. Too thick or too thin batter doesn't give a  porous dosa.
• There are many versions spongy dosa.