PUFFED RICE DOSA

 PUFFED RICE DOSA

Visitors to India are truly awestruck by the amazing varieties we have in the dosas we make for our daily breakfast. There are so many different types of dosas that books have been published titled, "100 Types of Dosa" and the like!! 

Elsewhere in this blog, you will find recipes for some dosa varieties such as:-

• Pesarattu
• Masoor Dal Dosa
• Davangere Benne Dosa
• Paper Dosa

Today's recipe is for a dosa made with Puffed Rice, which is called Muri in Bengali, Pori in Tamil, Murmura in Hindi and Marathi, Charamburo in my mother tongue, Konkani and Kadalepuri in Kannada. 

With the measurements given below, I got about 15 dosas. We enjoyed these soft and porous dosas served with garlic chutney.

Ingredients:-

• Puffed Rice, 3 cups
• Raw Rice, 1 and 1/2 cups
• Methi (Fenugreek) Seeds, 1/2 tsp
• Salt, to taste
• Oil, as required to make the dosas

Method:-

Wash the raw rice in a few changes of water, then add fresh water and the fenugreek seeds and soak for about 3-4 hours

Drain away the water and transfer to mixer jar

Immerse the puffed rice in adequate water, then after cleaning it drain away the water and transfer the soaked puffed rice to the same mixie jar 

Grind the soaked raw rice and puffed rice to a smooth paste adding just the required amount of water

Transfer this batter to a vessel

Add salt to taste and mix the batter with your hand to help in the fermentation

Allow it to ferment overnight ( typically during summer it takes about 8-10 hours to ferment but in colder seasons it may require nearly 16-20 hours to ferment)

When the batter is fermented, mix the batter and adjust the consistency if required

The batter should be thick but of dropping consistency 

Lightly grease a tawa and on medium heat add one ladleful of batter and allow it spread on its own 

Increase the heat slightly and drizzle 1 tsp of oil around the dosa

As the dosa gets cooked, you will see holes appear on the dosa

Wait for 2 minutes till the dosa gets done

There is no need to flip and cook it on both sides

Remove from tawa and keep on serving plate 

Repeat this till you have made dosas with the remaining batter 

Switch off the gas and serve the Puffed Rice Dosa with chutney of your choice