Soft puffed rice dosa

Soft puffed rice dosa is a popular Indian Breakfast
Author :
Category :
Course :
Cuisine :
Technique :
Shallow Fry
Difficulty :
Preparation Time :
1 day
Servings :
Serves 4
Rated 5 based on 100 votes


150g - puffed rice, washed in plenty of water to remove sand particles and soaked for 1/2 hr

400g - raw rice, washed and soaked for 4 hours

50g - Urad Dal (combine with rice)

Methi seeds, a pinch

Oil to prepare dosa


1/8 tsp - baking soda


  1. Squeeze water from puffed rice, grind it along with soaked rice and dal to a fine paste.
  2. Add salt and leave it to ferment for 5 to 6 hours/overnight.
  3. Next day add baking soda and a little water to prepare a thick batter (thicker than dosa batter).
  4. Pour a ladleful of batter on a non-stick pan, spread it to make a thick dosa.
  5. Drizzle some oil on and around the edges, cover and cook on low heat for 2 to 3 mins.
  6. Remove the lid and transfer the dosa on to a plate (there is no need to turn dosa).
  7. Serve for breakfast with groundnut chutney/coconut chutney.

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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