You can watch the video recipe here

This recipe I learnt from my North Indian friend Reena during our stay in Hyderabad… So this recipe is dedicated to her.When I prepared this first time all love this. It is so fluffy n light…yummy in tasteThats why the other name of this dosa is also Spongy Dosa.It is called set dosa as it is served as a set of 3 dosa per serving.And in hotel the 3 small dosas in set dosa use same quantity of batter as one masala dosa. lets get started

Preparation Time 5 min
Soaking Time 5 to 6 hours
Fermentation Time Overnight
Cooking Time 2 min per dosa

Ingredients Required

2  cups  raw rice
1 cup Poha
½ cup udad dal
1 tsp fenugreek seeds
Salt to taste

OIL or ghee to make dosa

Procedure

Soak udad dal and fenugreek seeds in one container.
And soak rice and poha in another container.
Soaking time should be 4 to 6 hours.
Now grind udad dal and fenugreek seeds to a fine paste.
Then grind the rice and pohato a fine paste.
Mix both the batter with hand and keep for fermentation overnight.
It doubles in volume,add salt to this.
Slowly stir it.
Heat the tava and spread oil at the center part in low flame.
Now take a ladle full of batter and slowly pour the batter at the center.
Slowly spread it so that it is little thick.
Cover the lid so that in steam it is cooked.
After some time it is done from one side and the other side also cooked by the steam.
The lower one is little crispy and the upper side is soft and fluffy.
If you want to make the upper side also crispy,just flip it and let it cook in low flame for 1 min.
Now it is crispy from both sides,remove from tava.
Serve hot with sambaar n chutney…

Notes

Add the salt after fermentation done.
Better to keep the batter overnight for fermentation,if you are planning to make for dinner ferment it during day time for 7 to 8 hours.
Soaking in different container coz the grinding  time varies.
If you have grinded extra batter just keep the batter after grinding that is before fermentation.
And keep in fridge and later you can use,in this way it isnot fermented and sour in taste.