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

Method:

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.