Ingredients

• 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
• salt
• 1/8 tsp - baking soda

How to Make Soft puffed rice dosa

• 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.