Rinse rice, rice flakes and fenugreek seeds separately. Take all these three ingredients in a wide bowl.

Soak them together in whisked yogurt for about 3 to 4 hours. Do not use water. After 4 hours, curd would have been absorbed completely.

Next add the soaked ingredients and coconut in a mixer and grind together finely. The batter should be thicker in consistency than normal dosa batter.

Transfer the batter in to a bowl and keep it covered for 12-15 hours for fermentation. The fermented batter would have raised in volume.

Next divide the batter in to two bowls. Add jaggery and turmeric powder to one, and salt to the other. So we can make sweet and savory version of curd dosa.

Next heat a dosa griddle smearing some oil over. Pour a ladle full of sweet dosa batter and do not spread. Cook it covered in medium flame. You can see porous texture of dosa. Once done remove from griddle. Don't flip to cook the other side.

Similarly pour a ladle full of savory batter and cook covered. Repeat the process with rest of the batter.

Curd dosa with appealing spongy texture is ready. Serve with butter and coconut chutney. Yummy..yum

The batter should be ground to thicker consistency. So add very little water if at all needed.

Proper fermentation is necessary for spongy, porous textured dosa. So keep the batter in warm place for at least 12-14 hours.

This dosa doesn't require lentils (urad dal).

You can either use whisked yogurt and buttermilk. Ensure it is not too much sour.