Puffed rice dosa recipe
Easy to make soft pori dosa recipe
Servings: 12 dosa
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.
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.
