Puffed Rice Dosa (Charmbure polo)

I got this recipe from the book "the konkani saraswat cook book" by Asha S Philar. I simply love the texture and softness of this dosa. It goes really well with some coconut chutney or sambar or any curry.

Ingredients:

1/2 cup urad dal/split black gram
2 cups rice
1/2 tsp methi/fenugreek seeds
11/2 cups puffed rice
Salt to taste
Oil for frying (you can also use a combination of oil and ghee)

Directions:

Soak urad dal, rice and methi seeds in 5 cups of water for 4-5 hrs. Soak puffed rice separately.

Wash the urad dal and rice. Squeeze out water from the soaked puffed rice. Grind everything to a smooth batter.
Allow it to ferment overnight.
Next morning, add salt and mix the batter thoroughly with a whipping movement to incorporate as much air as possible.
When the griddle/iron tawa is hot, turn down the heat to medium. Take a ladleful of the batter and pour it on the center of the tawa. Spread it slightly as it must be spongy, with holes appearing as it cooks. Spoon a little oil around the dosa.
Cover and cook on one side only until light brown.
Serve hot with coconut chutney.