Vendhaya Dosa

Vendhaya Dosa is a soft and spongy dosa. While the bottom is browned as a normal dosa, the top side is steam cooked by covering the skillet or dosa pan with a lid. If this dosa is made on a clean non stick pan you don't even need to use any oil.

Ingredients:
Parboiled Rice(ponni) 1.5 cups
Raw rice(pachai arisi) 1/2 cup
Urad dal 1/2 cup
Fenugreek seeds 1 tbsp
Salt to taste
oil as needed

Soak both the rice together in water for 5 hours or overnight and drain the water.
Soak the dal and fenugreek seeds in water for 5 hours or overnight and drain the water. Save this water.
Grind the rice and dal separately into a fine paste using the saved water.
Mix both the ground dal and rice together rel well along with the required salt.
Ferment the batter for about 8 hours or overnight. A well fermented batter will have tiny bubbles on the surface.
Heat a skillet or dosa tawa on medium heat. Pour a ladle full of the batter on the skillet and spread into a thick dosa.
Cover with a lid and let the dosa cook. When the bottom is browned and the top looks dry without any wet batter, remove it from the pan.