Sponge Uttapam - Pongaram

Flux (mix) all four together and wash upto two times. Then add the sour curd and the enough water till the level of the mix and soak up to 6 – 8 hrs or overnight.

Do not flow the water; grind the mix to a smooth batter adding salt. Let the batter ferment for 6 – 8 hrs. Keep in a warm place or in the oven.

Grease the small skillet with oil and pour the batter a little thick in the skillet spreading evenly with the ladle. splash chopped onion, green chili, ginger and coriander.

Add a tsp of oil so that uttapam can be removed easily. Turn the other side and let roast. Cook on the medium flame with the lid on for a crunchy taste and the inside will also get cooked evenly.

The outside will be nicely roasted and inside will be like sponge.
serve hot with any chatni(picle)........

Potato Dosa

Wash and Cut the chilies in half, cook the potato in boiling water until soft.
Peel, roughly chop and grind the potato, yogurt green,chilies and salt into paste adding sufficient water in a blender.
In a mixing bowl, add the rice flour and above ground potato mixture.
Flux(mix) thoroughly and add sufficient. Add more water water if required to form the consistency thicker than the dosa batter.
Heat griddle on high flame, add a tsp of oil and spread evenly.
Take the ladle full of above potato dosa batter and pour on to the griddle from few inches distance.
It spreads instantly and let it roast for a minute and take care when turn on other side.
Let it leave(stay) for few seconds on other side and remove onto the serving plate.
Repeat same for remaining dosa batter to obtained more dosas.
Serve hot with chutney of your choice.