Firstly, heat the dosa pan, and grease the tava with little oil. For a nonstick pan, you need not grease the pan.
The tawa has to be medium hot and not very hot.
If very hot, the dosa gets too browned or can get burnt with uneven cooking and the dosa does not become soft and the bubbles or holes do not get formed on the dosa.
While making these dosas, you can regulate the flame from low to medium.
Further, pour a ladleful of the batter on tawa.
After that, just spread the batter very lightly to make a small dosa or thick circle.
Additionally, sprinkle some roughly chopped coriander leaves.
Now put some oil over it and along the edges. Make sure you cook on a medium flame till the dosa turns brown in color.
After the base of the sponge dosa becomes golden and crisp, flip the dosa to the other side to cook.
When the second side also gets golden, lift the dosa with a spatula and serve.
You can also place them in a warm casserole.
Further, repeat with the remaining batter for more dosas.
Finally, serve this soft, spongy, light, set dosa or South Indian Pancakes with vegetable Saagu, Coconut Chutney, Red Coconut Chutney, and Capsicum Coconut Chutney.