Wash and clean raw rice. Soak raw rice, fenugreek seeds and puffed rice in 2.5 cups water for 4 hours.
Wash and clean urad dal. Soak separately in 1.5 cups water for 2 hours.
Grind all the ingredients together and make a smooth paste. Add 2 - 3 tbsp water while grinding.
Transfer the batter to another big bowl. Sprinkle 1/2 tsp salt. Do not mix it thoroughly. Cover with a lid and keep aside for 6 - 8 hours or overnight. Quantity of the batter will double after fermentation.
Mix the batter thoroughly.
Heat a non-stick dosa pan. Reduce heat to medium. Grease dosa pan with little oil (optional). Pour ladleful of batter and do not make more circles. It should be thicker than normal dosa.
Cover and cook on one side only for 45 seconds to 1 minute. Remove carefully with a flat spatula. Serve hot with coconut chutney.
Recipe Courtesy: Niya's World
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.