I must thank my reader Suchi Vasan for sharing this super soft,spongy dosa recipe.When she told me about the ingredients of this dosa,i just couldn’t believe it.Its just a two ingredient recipe and that too a dosa without urad dal
.Puffed rice ( Arisi pori in Tamil,Mandakki in Kannada,Murmura/bhel in Hindi,Borugula in Telugu) is the star ingredient for this recipe.As i haven’t tried any puffed rice recipes other than Kara pori,I got tempted to try this dosa & tried it on the same day.This dosa is not an instant version.Its batter needs to be fermented really well to enjoy its best taste.As Suchi said,dosas came out very well,very soft and spongy with lots of holes in it.I usually make
sponge dosa adding poha/aval & methi seeds.But this recipe does magic just with the puffed rice.You can grind the batter easily in a mixie.With garlic chutney as side dish,it tasted great!! I will share the recipe for garlic chutney tomorrow.Now lets see how to make this soft,sponge dosa using puffed rice/arisi pori.
Check out my
Beach style Kara Pori Bhel Puri Garlic flavored Kara Pori
Here is the LINK for Garlic chutney you see in the picture :)
Puffed rice dosa
How to make soft,spongy dosa using puffed rice - Yummy breakfast recipe Cuisine: Indian
Category: Breakfast
Serves: 8 nos
Prep time: 20Hours
Cook time: 3 Minutes
Total time: 20H3Minutes
INGREDIENTS
1 cup = 200 ml
- Puffed rice - 2 cups
- Raw rice - 1 cup ( Use good quality sona masoori rice)
- Salt & water - as needed
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METHOD
- Wash the rice and soak in a bowl.Wash the puffed rice and soak in another bowl.(You can soak both together too).Let the rice soak for 2 hours.
- After 2 hours,take the soaked puffed rice,squeeze it well and take in a big mixie jar.Grind it to a smooth paste adding less water.No need to remove the batter.Now drain the soaked rice and add to the same mixie jar. Grind to a smooth paste adding required water and salt.
- Transfer the batter to a vessel and mix with your hands to aid fermentation.Allow the batter to ferment for minimum 15 hours and maximum a day.The next morning batter would be raised slightly.Mix the batter well.Proper fermentation of batter is very important for this dosa.
- Heat a dosa pan and pour a ladleful of batter.Do not spread the dosa.It will spread automatically.Make it like thick uthappam.Drizzle a tsp of oil around the dosa and cover the dosa with a lid.Let it cook in medium flame for 2 minutes.Open the lid and remove the dosa.You will see the dosa with full of holes and it looks spongy.Serve hot with chutney.I made this spicy Garlic chutney as suggested by Suchi.I will share its recipe tomorrow.Serve & eat hot to know its best taste !!
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Note
- You should use good quality raw rice for making this dosa
- Batter should be fermented well.So see to it.
- You can either cover n cook the dosa without flipping OR cook like utappam by flipping it.
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Try this easy puffed rice dosa for your breakfast and enjoy !!
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