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Writer's pictureNandini R Kini

Murmura dosa

Murmura Dosa/ puffed rice dosa/ Mandakki Dosa is an ultra-soft and spongy dosa with lots of holes in it. The batter of this dosa needs to be fermented really well to enjoy its best taste.





Ingredients

1 cup boiled rice/ ukda chaval

1 cup dosa rice/ raw rice

1 cup murmura/mandakki/churmuri

1/2 cup flattened rice/avalakki/ poha

1/2 tsp cooking soda(optional)

Salt to taste

Oil for cooking dosa



Procedure

  • Wash both rice and soak together. Wash murmura and soak in another bowl.

  • Soak rice and murmura for 5-6 hours.

  • Before Grinding, drain water from rice and murmura. Wash poha and add to the soaked rice.

  • Grind the soaked rice, murmura, and washed poha into a smooth batter. Let it ferment for 8-10 hours.

  • Before making dosa add salt and cooking soda to the batter, mix well.

  • Heat a dosa pan and pour a ladleful of batter. Spread the batter slightly and make a semi-thick dosa. 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 flip the dosa.

  • Once it turns golden brown serve hot with chutney or saagu.

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