Bread Dosa/ Majjige Dosa/ Buttermilk sweet Dosa

Though it is not related to bread in any sense, the name says bread dosa just because of the taste. This is one such spongy dosa resembles bread in texture and taste with sweet and sourness. This is one of my favourites and I love them with red chutney that too when my mother prepares it. As a kid, I liked to carry them to lunch box too unlike other dosas!

Preparation Time: 10 hours (soaking & fermentation)

Cooking time: 30 minutes

Serves 15-18 dosas

Ingredients:

Dosa rice - 3 cups

Buttermilk/ Curds – 1.5 cups

Flattened rice/ beaten rice/ Avalakki – ¼ cup

Jaggery – 1 big chunk/ ¼ cup powder

Fenugreek seeds – 1 tsp
Urad dal - 2 tbsp (optional)

Salt – to taste

Ghee/ butter – for applying on dosa while cooking

Method

• Wash and soak dosa rice and fenugreek seeds in water for 4-5 hours.
• Once done, drain water and grind with other ingredients fine (except ghee or butter). Make very smooth batter adding required amount of water while grinding. Adjust the consistency which should be thicker than regular dosa batter.
• Transfer the batter to a large vessel and keep it covered for 6-8 hours or over-night to ferment. Keep enough space for the batter to rise.
• In the morning, mix the batter well by stirring with a ladle and make it ready to prepare dosa. 
• Heat an iron griddle or tava on medium flame.
• Apply little oil on it and pour 1.5 ladle of batter (should not spread like other dosas, just a touch with the ladle is enough).

• Cover the lid and cook for almost 1.5 minutes or until the side (of dosa) facing the griddle becomes golden brown. Top side will not be cooked by now. 
• Sprinkle melted ghee on top of dosa. Flip it off carefully to cook the other side.
• Remove from the gridle, serve with chutney. Soft, sweet dosa ready to relish!

Note: 

• This Dosa can be done without adding jaggery as well. I suggest with jaggery as it tastes better.
• This dosa batter should be little thicker than regular plain dosa batter.
• The dosa should be prepared thick, only then you will have the spongy texture & taste.