Authentic Pori Dosa Recipe – Raw Rice & Puffed Rice Delight

Last Updated on 4 months by Neha Deshmukh

Authentic Pori Dosa Recipe – Raw Rice & Puffed Rice Delight

Hey everyone! If you’re anything like me, you love a good dosa. Crispy edges, soft center… it’s just the perfect comfort food, right? Today, I’m sharing a recipe that’s a little different – a Pori Dosa! It’s made with a fantastic combination of raw rice and puffed rice, giving it a unique texture you won’t forget. I first made this years ago trying to recreate my grandmother’s version, and it’s been a family favorite ever since. Let’s get cooking!

Why You’ll Love This Recipe

This Pori Dosa isn’t your average dosa. The puffed rice (pori) adds an incredible lightness and crispness that you just don’t get with a regular rice batter. It’s surprisingly easy to make, and the result is a truly satisfying and delicious breakfast, snack, or even a light dinner. Plus, it’s a great way to use up any leftover puffed rice you might have!

Ingredients

Here’s what you’ll need to make these delightful dosas:

• 1 cup raw rice (approximately 180g)
• 4 cups puffed rice (pori) (approximately 360g)
• As needed oil (for cooking – I prefer sunflower or vegetable oil)
• As needed salt (to taste)
• 2 tbsp sour curd (optional, but adds a lovely tang – about 30g)

Ingredient Notes

Let’s talk ingredients! The star of the show is definitely the puffed rice, or pori as it’s commonly known. It’s what gives this dosa its signature airy texture and extra crispiness.

You can find puffed rice at most Indian grocery stores, and even some larger supermarkets these days. It’s often used in snacks like murmura chivda.

As for the rice, traditionally, people use different varieties depending on the region. Some prefer a short-grain rice for a softer dosa, while others like a long-grain rice for a bit more structure. I usually use regular raw rice, but feel free to experiment!

And the curd? Totally optional! It adds a subtle tang that balances the flavors beautifully, but the dosa is delicious even without it. If you don’t have curd, a tiny squeeze of lemon juice can also work.

Step-By-Step Instructions

Alright, let’s get to the fun part – making the dosa!

1. First, give both the raw rice and the puffed rice a good wash. Then, soak them separately in water for at least 3 hours. This is key to getting a smooth batter.
2. Once soaked, drain the water and add both the rice and puffed rice to a grinder or mixer. Grind them together until you have a really smooth batter. You might need to add a little water if it’s too thick, but go slowly – we want a consistency similar to a regular dosa batter.
3. Pour the batter into a large vessel. Add salt to taste, and if you’re using it, mix in the sour curd. Give everything a good stir to combine.
4. Now, heat a tawa (a flat griddle) over medium heat. Once hot, drizzle a little oil around the edges.
5. Pour a ladleful of batter onto the tawa and spread it out in a circular motion to form a dosa. Don’t worry if it’s not perfect – practice makes perfect!
6. Drizzle a little more oil around the edges of the dosa. Cook for a few minutes, until the bottom is golden brown and crispy.
7. Carefully flip the dosa and cook the other side for about a minute, until it’s also golden brown.
8. Serve immediately while hot and crispy!

Expert Tips

• Batter Consistency: The batter should be smooth and pourable, but not too runny. If it’s too thick, add a little water, one tablespoon at a time.
• Tawa Temperature: Getting the tawa temperature right is crucial. If it’s too hot, the dosa will burn. If it’s too cold, it will be sticky. Medium heat is your friend!
• Crispy Edges: For extra crispy edges, drizzle a little more oil around the sides of the dosa as it cooks.
• Resting the Batter: Letting the batter rest for about 30 minutes after grinding can help improve the texture.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply skip the curd! The dosa will still be delicious.
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic!
• Spice Level Adjustments: Add a pinch of red chili powder or finely chopped green chilies to the batter for a spicy kick. My friend, Priya, loves adding a dash of asafoetida (hing) too!
• Breakfast vs. Dinner Serving Suggestions: For breakfast, serve with sambar and chutney. For dinner, it’s lovely with a simple vegetable curry.

Serving Suggestions

Pori Dosa is incredibly versatile. Here are a few of my favorite ways to serve it:

• Classic Combo: Sambar and coconut chutney are a must-try!
• Spicy Delight: Pair it with thakkali thokku (tomato chutney) for a fiery kick.
• Simple & Savory: Serve with a dollop of plain yogurt and a sprinkle of coriander leaves.

Storage Instructions

If you have any leftover batter (unlikely, I know!), you can store it in an airtight container in the refrigerator for up to 24 hours. You might need to add a little water to thin it out before using.

FAQs

Let’s answer some common questions:

What is the best type of rice to use for Pori Dosa?

You can use regular raw rice, but experiment with different varieties to find your preference! Short-grain rice will give a softer dosa, while long-grain rice will be more structured.

Can I make the batter ahead of time? How long will it keep?

Yes, you can! The batter will keep in the refrigerator for up to 24 hours.

What is Thakkali Thokku and where can I find a recipe?

Thakkali Thokku is a spicy South Indian tomato chutney. You can find tons of recipes online – just search for “Thakkali Thokku recipe”!

Why use both raw rice and puffed rice – what does each contribute?

The raw rice provides structure, while the puffed rice adds lightness and crispness. It’s a winning combination!

Can I use a non-stick pan if I don’t have a traditional tawa?

Yes, you can! Just make sure the pan is well-seasoned and use a little extra oil to prevent sticking.

Enjoy making this delicious Pori Dosa! I hope it becomes a favorite in your home too. Let me know how it turns out in the comments below!