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Pori dosa recipe | Puffed rice dosa

Pori dosa recipe | Puffed rice dosa | Soft spongy dosa without urad dal – Murmura dosa recipe with full video and step-by-step pictures.

Traditionally dosa is made using rice and urad dal. Urad dal gives the softness in Idli and dosa. In this recipe, we are not using urad dal, instead, we are using pori | puffed rice. Puffed rice is widely used in making bhel puri.

We use this for making Karthigai pori urundai. I have a huge pack of pori left after making pori urundai for Karthigai. A few days back while talking to a friend, she was telling me about this Pori dosa recipe. I have noted down the recipe and wanted to try this out this time.

A very simple dosa recipe using puffed rice, the recipe turned out so well. The dosa was super soft and spongy. We don’t need to ferment the dosa batter recipe. So it just needs the soaking time.

I have seen a few variations for this recipe on the net. You can soak the puffed rice in buttermilk instead of soaking it in water. This will be similar to the Set dosa recipe.

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Also, check out our puffed rice recipes

Puffed rice dosa recipe

Puffed rice dosa
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Puffed rice dosa recipe

Easy to make soft pori dosa recipe
Course Breakfast, Dinner
Cuisine Indian
Keyword Dosa recipes, South Indian breakfast recipes
Prep Time 10 minutes
Cook Time 22 minutes
Soaking time 3 hours
Total Time 3 hours 32 minutes
Servings 12 dosa
Author Jeyashri suresh

Ingredients

  • 1 cup Raw rice
  • 4 cups Pori | Murmura
  • Oil as needed to make the dosa
  • Salt as needed
  • 2 tbsp sour curd optional

Instructions

  • Wash and soak the raw rice and pori separately for 3 hours.
  • Grind this into a smooth batter in a grinder or mixie.
  • I used grinder to grind this into a smooth paste.
  • Take out and add transfer to a vessel.
  • Add salt and sour curds if using.
  • Mix well.
  • No need to ferment the batter.
  • Start making the dosais.
  • Pour a ladle of dosa batter onto a hot tawa.
  • Drizzle little oil on the sides.
  • Cook on a medium flame.
  • Once one side is cooked, flip the dosa.
  • Cook on the other side for a minute.
  • Take out and serve with any spicy chutney of your choice.
  • We had this with homemade thakkali thokku.
  • Pori dosais will be super soft and spongy.

Video

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Notes

1. No need to add urad dal or methi seeds while soaking for this pori dosa.
2. This dosa batter stays good for 3-4 days in the refrigerator.
3. Adding sour curds will give a tangy taste to the pori dosa | murmura dosa | puffed rice dosa.
  • Wash and soak the raw rice and pori separately for 3 hours.
  • Grind this into a smooth batter in a grinder or mixie.
  • I used grinder to grind this into a smooth paste.
  • Take out and add transfer to a vessel.
  • Add salt and sour curds if using.
  • Mix well.
pori dosa
  • No need to ferment the batter.
  • Start making the dosais.
  • Pour a ladle of dosa batter onto a hot tawa.
  • Drizzle little oil on the sides.
pori dosa
  • Cook on a medium flame.
  • Once one side is cooked, flip the dosa.
  • Cook on the other side for a minute.
puffed rice dosa
  • Take out and serve with any spicy chutney of your choice.
  • We had this with homemade thakkali thokku.
puffed rice dosa
  • Pori dosais will be super soft and spongy.
  1. No need to add  urad dal or methi seeds while soaking for this pori dosa.
  2. This dosa batter stays good for 3-4 days in the refrigerator.
  3. Adding sour curds will give a tangy taste to the pori dosa | murmura dosa | puffed rice dosa.

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