Soft, spongy dosa is a pleasure to eat espcially if it straight from pan to plate. These Bread Dosa|Majjige Dosa Recipe are made from buttermilk left after making butter. Try them they are delicious.
Wash and soak the rice in the buttermilk with fenugreek seeds for 4 hours.
Wash and rinse the churmura/poha if using.
Next grind fine to a smooth paste using buttermilk or water.
Let it ferment for 4-5 hours.
When ready to make mix well after you add Eno/cooking soda and salt.
Heat the kadhai/wok add a ladleful batter in a heated kadhai, drizzle about a teaspoon of oil/ghee at the sides then cover, cook and serve. The whole dosa will fluff up like idli.
If using a tawa spread in a thick dosa on a cast iron or non-stick dosa tava. Cover and cook.
Serve hot with chutney, sabji or any sides of your choice.