Sponge Dosa

Preparation

• Keep all the ingredients ready in exact proportions.
• Soak dosa rice and both lentils together in enough water. Also soak matta rice and rice flakes separately in ample amount of water. Let them get soaked for about 4 hours.

Method

1. Rinse the dosa rice and lentils well with water, drain and add them to mixer jar. Include soaked rice flakes and puffed rice too. Grind all of them together to fine puree adding water as needed. Transfer it to a wide bowl and next grind soaked matta rice with little water to fine puree.
2. Pour this matta rice batter also to the same bowl. Mix both of them and let it ferment for about 8 to 10 hours in warm place.
3. After good hours of fermentation, the batter would have raised now. Add salt and mix thoroughly. Heat a dosa griddle and smear some oil over it. When the griddle is hot enough, pour a ladle full of sponge dosa batter at the center. Do not spread.
4. Let it cook for few minutes covered with lid. Keep the flame medium and when you find cooked dosa with poriferous texture, remove from griddle using flat spatula.
5. Pillow-soft sponge dosa is ready to serve as breakfast with chutney and tiffin sambar.

Notes

• Good 10 to 12 hours of fermentation is mandatory for this dosa to be spongy. So do not ferment less than that.
• Sponge dosa batter shouldn’t be too thick or thin in consistency. It should be just like normal dosa batter.
• Do not spread this dosa over griddle, just pour and let it spread by itself.
• Do not flip and cook the other side of sponge dosa.