Squeeze water from puffed rice, grind it along with soaked rice and dal to a fine paste.
Add salt and leave it to ferment for 5 to 6 hours/overnight.
Next day add baking soda and a little water to prepare a thick batter (thicker than dosa batter).
Pour a ladleful of batter on a non-stick pan, spread it to make a thick dosa.
Drizzle some oil on and around the edges, cover and cook on low heat for 2 to 3 mins.
Remove the lid and transfer the dosa on to a plate (there is no need to turn dosa).
Serve for breakfast with groundnut chutney/coconut chutney.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.