Friday, June 13, 2014

Dosa with Puffed Rice ~ 101 Dosa Varieties!

If you are a regular reader, you would know that Dosas are my favorite dish. Infact I had taken up the task of making 101 varieties, that's why you see the tag along. Between this space and Spice your Life!, I have about 59 varieties, so still another 42 to go before I could make my mark! 

So thought I would speed up my progress and might work more on that. This version uses puffed rice and Amma had made a while ago and we all loved it. She got the recipe from her collection and after tasting the spongy dosa, we have made it regular at home.

Football craze has caught up my family. Never knew that my kids even knew about the game. Konda wanted to wake up to watch the opening ceremony, and boys were insisting that they be woken by that time to watch with them. And the regular match is also caught live at home. Which rather leaves me free to write this post if you must know!

It was a surprising reaction I got from a wide range of people. I have been asking how each of them like football, most expressed vehement dislike to the game, opting for cricket. I would say that game is given more than warranted attention. And seeing how my family is cheering the football, I feel good that we have scope for other games to be enjoyed at home as well!

Dosa with Puffed rice

Ingredients Needed

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.
Notes:

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.
This goes for the June Week 2, Cooking from Cookbook Challenge  Group

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8 comments :

Shobha said...

Love all the dosa varieties..

Nayna Kanabar said...

I love dosa yet I have to master the crispy paper thin variety I just cant get them right

Priya Suresh said...

So spongy, i can have this dosa for my breakfast anytime.

Usha said...

I have seen people adding beaten rice but puffed rice new. Dosa looks good and looking forward to see 42 more varieties of dosas! :)

Hari Chandana said...

Very soft dosa.. yummy!

Arthy shama said...

Those soft dosas, remind me of, 'benne dosa' I would love those with any gravy :)

Pavani N said...

Never tried dosas with puffed rice. They look so soft and fluffy.

Chef Mireille said...

dosa looks so light and airy

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