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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