Dosa with Puffed rice
Raw rice - 3 cups
Urad dal - 1 cup
Puffed rice - 1/2 cup
Channa dal - 1 tbsp
Methi seeds -1 tsp
Salt to taste
How to make the Dosa
Wash and soak the puffed rice seperately. Rest of the ingredients (except salt) together for 6 hrs.
Once ready to grind, drain the puffed rice and add first to the grinder. Run for couple of times for it to get ground smooth.
Then add the drained rice and continue grinding to a smooth batter, making sure you add just enough water.
Once the batter is ground to soft texture, add salt and let it ferment overnight.
If you are going to make dosas right away, proceed to make, else you can refrigerate the batter.
For making the dosas:
Heat a tawa and when it is hot enough, spread the batter as a regular dosa. Sprinkle oil around.Cover with a lid and simmer down.
Cook for couple of mins, remove the lid and cook on open. Do not flip on the other side.
Serve with side dish of your choice.
This dosa should not be cooked on the top side. The pores happen when you cook with lid covered and not turn over.
The dosas turn out very soft and with lot of pores.
Cooking from Cookbook Challenge Group