Sponge Dosa

Ingredients:
1 Cup - Urad Dal
3 Cups - Rice
1 Cup - Thick Poha / Atukulu
1 1/2 Tea Spoon - Salt [Or as per your taste]
1 Tea Spoon - Jeera

Procedure:

Batter Procedure:
1. Soak urad dal and rice for atleast 6 hours.
2. Soak Poha for 1 hour.
3. Grind all these ingredients with water and keep the batter aside for fermentation for atleast 8 hours.
- Consistency of sponge dosa batter is same as the consistency of regular dosa batter.
4. After the batter ferments, mix the batter well along with salt and jeera.

Sponge Dosa Batter

Dosa Preparation:
1. Heat dosa pan and later put it on a medium to low flame.
2. Pour 1-1/2 to 2 laddles full of batter onto the pan and spread the dosa on the pan. Dosa should be 1/4th inch thick.
3. Add little oil on the circumference of dosa and close the pan with a lid.
4. After a minute, there will be holes on top of the dosa and will look spongy.
5. Make sure crust is formed at the bottom of dosa, after which take out dosa onto a plate.

                       DOSA - TOP SIDE                                                             DOSA - BOTTOM SIDE

6. Serve dosa with Bombay Chutney (Chana dal Chutney).

Note:
You need not fry dosa on the other side. One side of the dosa will have crust and the other side will be soft and spongy.