There are various types of Dosas/Rice Pancakes; crisp, fluffy, spongy, wafer thin, thick, large, small, These are not your crisp and wafer thin type of Dosa; but a spongy and holey one variation. My son loves these and calls them “Holey Dosas”; as you see a large number of holes in them. You can have your ‘Dosa’ with any side dish. Most popular are coconut chutney, coriander chutney, tomato chutney, potato bhaji, sambar etc. I made ours with a Coriander Chutney. Do try them.
Wash and soak the Rice and Dal separately for at least 4/5 hours or overnight. Grind to a fine batter adding water as required. Transfer the batter in a deep vessel, add sugar, salt and yeast. (Dissolve the yeast in ½ cup luke warm water and wait till it bubbles. Then add to batter. This to ensure that yeast is good).
Take an onion and peel it. Flatten it at the bottom and just make 5/6 cuts on the surface of the outer layer. Put this onion on the surface of the batter and cover with a lid. After 2 hours the batter will have risen and the onion floating on the surface will have disappeared into the batter. (This is an indication that your batter has risen. If not wait for sometime more time till this happens).
Remove the onion from the batter and wash it. Take a cupful of oil and keep aside. Pierce a fork into the top surface of the onion and soak it into the oil. (You are going to use the onion to lighly coat the Tawa/skillet with oil).
Heat a tawa/skillet. Rub the tawa/skillet with the soaked onion so that a thin film of oil coats it. Drop a large ladle full of batter on the tawa/skillet and immediately cover it with a lid and let the dosa cook on medium heat till done and you see no raw batter on the surface.
Between dosas, grease the tawa or skillet lightly with oil/onion and then pour the batter.