Soft dosa and poha dosa are two delicious variations of the traditional South Indian dosa. By definition

Soft dosa is a variation of the classic dosa that is known for its pillowy soft texture. It's made using a similar batter as regular dosa but with a slight variation in the proportions of ingredients and the cooking technique. The batter for soft dosa typically has a higher ratio of rice to lentils, resulting in a softer and thicker texture. To make soft dosa, you'll need to ferment the batter for a longer period to achieve that softness. You can serve soft dosa with coconut chutney, sambar, or any other accompaniment of your choice.

Poha dosa is a type of dosa that includes flattened rice (poha) into the batter. Poha adds a unique texture and flavor to the dosa, making it crispy on the outside and soft on the inside. To make poha dosa, you'll soak rice, urad dal (black gram lentils), and poha separately, then grind them into a smooth batter. Ferment the batter for a few hours until it's slightly fluffy. Then, you can spread the batter thinly on a hot griddle or tawa to make crispy and delicious poha dosas. Poha dosa is often served with coconut chutney, tomato chutney, or any other accompaniment of your choice.

Both soft dosa and poha dosa are popular breakfast or snack options in South India and are enjoyed for their unique textures and flavors

Here i have combined the use of raw rice and poha to achieve a super yummy dosa that looks gorgeous with zillion pores as soon as you pour batter on the hot tava . . The best part is you do not have to wait to taste the dosa, it can be prepared immeditely but that will give you lesser pores . If you ferment the batter or rest it bfor atleast 5 hours , you will be rewarded with a super soft porous dosa .

This easy soft dosa or Sponge dosa,is a type of dosa that's incredibly light, airy, and fluffy. It's characterized by its soft texture, almost like a sponge. To achieve this texture, the batter is fermented allowing it to rise and develop a spongy foamy consistency. When cooked, sponge dosa is delicate and slightly thicker than traditional dosa, with a tender interior and a golden-brown, crisp exterior. It's often served with chutney, sambar, or even a dollop of butter for a delightful South Indian breakfast or snack.

Call it poha dosa, soft dosa, whatever it's quick and in this heat you can have it within hours. Batter doesn't ferment like usual dosa batter. It becomes lighter and foamy that's all. One plus is that you can prepare immediately too after grinding and still get those pores all over. However I like to rest the batter few hours and have it for late afternoon.

Ingredients

2 cups raw rice (dosa akki )

1/2 cup thick poha

1 tsp methi seeds

1/2 cup curd

salt

Method

• Wash and soak everything together for 2 hours Grind to a smooth batter with 1/2 cup curd or buttermilk.

• Add salt, prepare dosas immediately or rest batter and prepare super spongy dosas oil free. Even in my iron tava I can prepare using no oil.

• Batter must be slightly loose in consistency, so just pour on hot tava, don't spread much, cover and cook to get those amazing pores.