Spongy dosa

3 cups dosa rice

4 tsps methi seeds

1 cup avalakki(beaten rice)

3 cups sour curd

Salt to taste

Soak the rice and methi seeds for about 2hrs.

Grind with sour curd once the batter turns smooth, add in the beaten rice and grind further.

The batter should be of dropping consistency.

One ladle of the batter is poured on a hot flat pan; it is spread thin, and covered for a minute or two.

It is then eased out of the pan.

Though the traditional accompaniment for a dosa is chutney and samber, my kids like it with home made butter.