Tag Archives: puffed rice

Charmbure dosa |Puffed rice Dosa | Both soft and crispy dosas with one batter

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In my house, breakfast any day is either any variety of dosa/Idli or upma/poha. I make upma/ poha only on days when I have dosa batter handy for kids (they are HUGE dosa fans and for them breakfast means only bobbo or iddi {dosa/idli}). So, any new variety of dosa instantly grabs my attention and I have to try it out.

In one of the Konkani food groups that I am in, an amazing cook Anusha Mallya shares beautiful pictures of her dishes and I am always mesmerized specially by her dosa pictures. The dosas look so attractive that I had to try it as well. I saw that it had more rice than I regularly use and also had puffed rice in it which I found unique. So there I went as a dosa explorer (like Dora – the explorer, I could be Mitha – the dosa explorer 😅😅).

And imagine my excitement when it came out so well. Like magic, I could make it super crispy (the way my daughter likes it), medium crispy for my son and husband, soft ones for me (ek teer se teen nishaane! 😂) In all three ways, the dosa tasted amazing. It is definitely a keeper of a recipe. Thank you Anusha for your great recipe share! 🙏

Hope you all try and love it too. If nothing, a wonderful change from the regular breakfast. Do try with tomato chutney. They make a great combination. Happy and healthy cooking! ❤️

RECIPE:

Ingredients: { Makes about 25 dosas }

3 1/2 Cups Raw white rice or Idli rice or Dosa rice

1 Cup Urad dal (I use split ones)

2 tsp Methi or fenugreek seeds

1/2 Cup Bhel or puffed rice or Charmbure

Salt to taste

Step by step recipe:

1. Wash well and soak rice in atleast double the amount of water for atleast 4 hours. Wash well and soak the Urad dal along with Methi for atleast 4 hours. Now drain and add the Urad dal- Methi to the mixer.

2. Grind with about 3/4 Cup water to a smooth paste. Water amount depends on your mixer. Pour in a bowl. Now add the rice to the mixer along with puffed rice.

3. Grind the rice-puffed rice mixture to a smooth paste. It took me 3/4 Cup water to grind this too. Mix both the batters with hands adding salt.

4. Ferment the batter overnight or for atleast 8 hours.

Look at that well fermented batter 😍

5. Now heat a dosa pan and pour a ladle of batter onto it and spread into circle.

6. Cover and cook till dosa cooks. Add ghee while it cooks. Flip and cook for about half a minute.

7. Serve hot with a chutney of your choice. I have served with my Amma’s tomato chutney.

Notes:

* I use any variety of raw white rice available here for my dosas and idlis.

* Puffed rice gives it the crispy texture but also a softness if the dosa is made thick. If you don’t have puffed rice, substitute with equal amount of flattened rice or poha.

* If you like extra crispy dosa, cook till the underside turns really brown and looks like this.

* If you like soft dosas like set dosas, just pour a ladle and don’t spread much. Also cook only one side. It will turn out like this.

* Below, I have made the dosas medium crispy. So these dosas can be made in three ways which is the best part of this batter.

* I have served it with my Amma’s style of tomato chutney and it makes a great combination.

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Charmbure upkari

This post is dedicated to my father who’s favourite snack to make is Charmbure Upkari and my husband who’s only reply for “what’s for evening snack?” is Charmbure Upkari. My kids have gone after them and they love it a lot too.

It’s easy for me as well. Hardly takes time to mix everything and is so tasty that the whole family is happy with me. I am happy too since it’s a healthy snack to munch on.

Charmbure Upkari is most famous during temple festivals in South Canara regions and also available outside temples at other times. They give it in a paper cone and it’s so delightful to see them make it. Some also add raw mango to it but since we don’t get it here, I make it without it. Here’s sharing how we make our Charmbure Upkari.

RECIPE:

Ingredients:

2 Cups Puffed rice/ Charmburo/ Bhel

1/2 Cup Sev/ Bhujiya

3 Tbsp peeled and finely grated Carrot

1 small Onion, finely chopped

1 small Tomato, finely chopped

2 green chillies, finely chopped ( or to taste) *can skip if making for kids

3 Tbsp coriander leaves, finely chopped

1 Tbsp Peanuts

2 tsp Sambar powder

1/2 tsp Red chilli powder (or to taste) *can skip if making for kids

2 tsp Coconut oil (plus 1 tsp to fry peanuts)

1 Tbsp Lemon juice

Salt to taste

Step by step recipe:

1. Add the finely chopped Onions, tomatoes, coriander leaves, green chillies, grated carrots in a large mixing bowl. (Add finely chopped raw mango too if available)

2. Add sambar powder, salt and red chilli powder( if adding).

3. Now fry peanuts in oil and add to the mixture along with sev/ bhujiya.

4. Now add the Bhel/ Charmburo along with coconut oil and lemon juice. Mix well.

5. To a taste test and add more sambar powder/ red chilli powder/ lemon juice if required. Serve Immediately. Else the Charmbure upkari turns soggy and not crisp.

Notes:

* If I have the time, I sometimes dry roast the Charmburo/ Bhel before adding to the upkari so that it does not turn soggy while serving.

* Do serve it immediately after mixing everything. Else it turns soggy.

* All the ingredients are to taste and you can make changes according to your family’s taste buds.