Search Chitra's Food Book

February 1, 2016

Puffed Rice Dosa – Pori Dosa - Soft, Sponge Dosa Recipe Without Urad dal

Print Friendly and PDF
Puffed rice dosa
I must thank my reader Suchi Vasan for sharing this super soft, spongy puffed rice dosa recipe ( Arisi pori dosai). When she told me about the ingredients of this dosa, I just couldn’t believe it. Its just a two ingredient recipe and that too a dosa without urad dal. Puffed rice ( Arisi pori in Tamil, Mandakki in Kannada, Murmura/bhel in Hindi, Borugula in Telugu) is the star ingredient for this recipe. As I haven’t tried any puffed rice recipes other than Kara pori, I got tempted to try this dosa & tried it on the same day. This dosa is not an instant version.Its batter needs to be fermented really well to enjoy its best taste. As Suchi said dosas came out very well, ultra soft and spongy with lots of holes in it. I usually make sponge dosa adding poha/aval & methi seeds. But this recipe does magic just with the puffed rice. You can grind the batter easily in a mixie.With garlic chutney as side dish, it tasted great!! Now lets see how to make this soft, sponge dosa using puffed rice/arisi pori.

Check out my other puffed rice recipes below.

Beach style Kara Pori

 Bhel Puri

Garlic flavored Kara Pori

Here is the LINK for Garlic chutney you see in the picture :)

Puffed rice dosa

Puffed rice dosa

Puffed rice dosa How to make soft,spongy dosa using puffed rice - Yummy breakfast recipe
Cuisine: Indian
Category: Breakfast
Serves: 8 nos
Prep time: 20Hours
Cook time: 3 Minutes
Total time: 20H3Minutes

1 cup = 200 ml
  • Puffed rice - 2 cups
  • Raw rice - 1 cup ( Use good quality sona masoori rice)
  • Salt & water - as needed

  • Wash the rice and soak in a bowl.Wash the puffed rice and soak in another bowl.(You can soak both together too).Let the rice soak for 2 hours.
Puffed rice dosa recipe
  • After 2 hours,take the soaked puffed rice,squeeze it well and take in a big mixie jar.Grind it to a smooth paste adding less water.No need to remove the batter.Now drain the soaked rice and add to the same mixie jar. Grind to a smooth paste adding required water and salt.
Puffed rice dosa recipe
  • Transfer the batter to a vessel and mix with your hands to aid fermentation.Allow the batter to ferment for minimum 15 hours and maximum a day.The next morning batter would be raised slightly.Mix the batter well.Proper fermentation of  batter is very important for this dosa.
Puffed rice dosa recipe
  • Heat a dosa pan and pour a ladleful of batter. Do not spread the dosa.It will spread automatically.Make it like thick uthappam.Drizzle a tsp of oil around the dosa and cover the dosa with a lid.Let it cook in medium flame for 2 minutes.Open the lid and remove the dosa.You will see the dosa with full of holes and it looks spongy.Serve hot with chutney.I made this spicy Garlic chutney as suggested by Suchi.Serve & eat hot to know its best taste !!

  • You should use good quality raw rice for making this dosa
  • Batter should be fermented well.So see to it.
  • You can either cover n cook the dosa without flipping OR cook like utappam by flipping it.
  • You can also soak and grind 2 tbsp urad dal along with rice for variations.

Try this easy puffed rice dosa for your breakfast and enjoy !!
Puffed rice dosa recipe

Related Posts


esther said...

Very nice...

Chitra said...

Thank you esther :)

Unknown said...

just tried yday it was a great hit at home very tasty :)

Chitra said...

Thank u so.much for the feedback :)

Unknown said...

Can we use normal basmati rice as i dont hav sona masoori

Chitra said...

Yes, you can try

Supriya ARCOT said...

Wow that sounds easy . I try diff dosas for my kids and this seem a nice option. In place of sona masoori i used normal boiled idli rice . It came well.

Chitra said...

Thank you :)

Unknown said...

Being tempted by the super soft dosas, I prepared this a few days back. Though mine didn't turn as spongy as urs, it was definitely soft for the tongue and the tummy :p and I relished it. And yes .. the garlic chutney was an extra magic. I have also tried ur poha dosa- instant version and liked it too . Thanks for the recipes.

Chitra said...

Thank you so much for trying my recipes Priya. Your feedbacks are so encouraging :)

Rekha Sukumar said...

i tried out this recipe but i didnt get the same output as it is shown in this picture..would like to get the same as urs ..what is the secrecy behind it...share it pls

Chitra said...

Hello Rekha, there is no secret 😊. If the dosa is not soft and porous, batter needs more fermentation time. Please allow to sit in counter for few more hours and then try making dosa for dinner. It will turn out well. Also please make sure consistency of batter is not too thick or thin.