Moru Dosa ( Idlis and Dosas )


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Maida dosa is an unusual dosa that can be made soft or crisp according to your preference. It can be prepared very quickly, and should be had immediately. You can vary the formula by using buttermilk instead of coconut—for a more pungent flavour.

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Makes 8 servings
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1 1/4 cups plain flour (maida)
1/2 cup grated coconut
1 tsp chopped green chillies
1/2 tsp sugar
salt to taste
oil for greasing

For The Tempering
1/2 tsp mustard seeds ( rai / sarson)
8 to 10 curry leaves (kadi patta)
1 tbsp oil

  1. Grind the coconut, green chillies and sugar with a little water to make a smooth paste.
  2. In a bowl, mix together the flour, coconut mixture, salt and 3/4 cup of water and whisk well to make a smooth batter.
  3. Prepare the tempering by heating the oil in a small bowl and adding the mustard seeds. When they crackle, add the curry leaves.
  4. Pour this tempering over the batter and mix well.
  5. Heat a non-stick tava on a medium flame till hot and grease it lightly with oil.
  6. Pour a ladleful of the batter on the tava and spread it to get a dosa of 2 mm. Thickness.
  7. Smear a little oil from the sides and cook the dosa on a medium flame till evenly browned on one side.
  8. Repeat with the remaining batter.
  9. Serve immediately.

  1. Variation : Buttermilk Moru Dosa
  2. Use thin buttermilk instead of coconut. Add the flour, green chilli paste, sugar and salt and mix well to make a smooth paste.
  3. Proceed as for Moru Dosa. Serve immediately.
RECIPE SOURCE : Idlis & DosasBuy this cookbook
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