I am an ardent Dosa fan and my idea of a hearty breakfast is hot Dosas, chutney and a mug of steaming coffee. I am always on the look out to try a new variant in Dosas, so the other day when my niece Rupa Kamath suggested that I try this one with Puffed rice I made it for breakfast today morning. It turned out super soft and fluffy and with the accompanying Hing/asafoetida chutney it was simply divine!!!!
- 250 gms rice
- 2 tbsps grated coconut
- 500 gms puffed rice/kurmura
- 1 tbsp curd
- 1 tsp sugar
- Oil ( I prefer using Parachute coconut oil for this dosa)
Wash and soak the rice for 4 hours. Soak the puffed rice and pass it through a sieve. Grind the coconut and puffed rice first and then add the rice and grind it to a fine batter. Add the curd, sugar and salt, stir well and allow to ferment for 8 hours. The batter fluffs up beautifully. Heat a tava/skillet. Stir the batter and pour a ladleful on the tava. Do not spread it. It should be as thick as a pancake. Drizzle oil, cover and cook. Within minutes the dosa is done with lovely pores appearing all over. Serve with chutney.
Note: This Dosa is not flipped and roasted on the other side. The recipe of the Hing/ asafoetida chutney is given under the catagory Chutneys of this website.