Moru Moru Dosa


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Moru Moru Dosa

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moru moru dosa recipe | moru moru dosa with homemade batter | crispy dosa | restaurant style crispy dosa | with 27 amazing images.

moru moru dosa is also known as South Indians crispy dosa. moru moru in Tamil means crispy. We show you in detail how to make the restaurant style crispy dosa at home.

When children come home after school in South India and peek into the kitchen to see what is waiting for them, the answer they yearn for is “Moru Moru Dosa” or crisp dosa! This moru moru dosa with homemade batter shows you a quick-fix fermented dosa recipe, which tastes even better than the regular fermented batter dosa and is perfect for After School Treats .

Made with rice flour, semolina and plain flour held together with curds and water, this crispy dosa gets its amazing flavour from an assortment of ingredients like green chillies and coconut, and an aromatic tempering.

This dosa batter doesnt need the whole night fermentation process, you only need to ferment the batter for 30 minutes and you are good to go. To make moru moru dosa, restaurant style crispy dosa, combine the rice flour, semolina, plain flour, curds, coconut, coriander, green chillies, salt and ¾ cups of water in a deep bowl and mix well. Keep aside. Heat the oil in a small non-stick pan and add the mustard seeds and cumin seeds. When the seeds crackle, add the curry leaves and sauté on a medium flame for a few seconds. Pour the tempering over the mixture and mix well. Cover with a lid and keep aside to ferment in a warm place for 30 minutes. After fermentation, add another ½ cup of water and mix well. Heat a non-stick tava (griddle) and grease it lightly using a little oil. Sprinkle a little water on it and wipe it off gently using a muslin cloth. Pour ½ cup of the crispy dosa batter on it and lightly tilt the tava immediately to make approx. A 150 mm. (6”) diameter circle.Smear a little oil on it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp from one side. Turn over and cook on another side till crispy dosa turns light brown in colour. Fold over to make a semi-circle or a roll. Serve restaurant style crispy dosa immediately with sambhar and coconut chutney.

Made with rice flour, semolina and plain flour held together with curds and water, this crispy dosa gets its amazing flavour from an assortment of ingredients like green chillies and coconut, and an aromatic tempering.

Although the amount of crispy dosa batter looks to be too much, you can prepare only 16 dosas with it.

Enjoy moru moru dosa recipe | moru moru dosa with homemade batter | crispy dosa | restaurant style crispy dosa | with step by step photos below.

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Moru Moru Dosa recipe - How to make Moru Moru Dosa

Preparation Time:    Fermenting Time:  30 minutes   Cooking Time:    Total Time:     Makes 16 dosas (13 dosa )
Show me for dosas

Ingredients

For Moru Moru Dosa
2 cups rice flour (chawal ka atta)
3/4 cup semolina (rava / sooji)
1/4 cup plain flour (maida)
1/4 cup curd (dahi)
2 tbsp grated coconut
1/4 cup finely chopped coriander (dhania)
1 tbsp finely chopped green chillies
salt to taste
1/2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
6 curry leaves (kadi patta)
oil for greasing and cooking

For Serving With Moru Moru Dosa
sambhar
coconut chutney
Method
For moru moru dosa

    For moru moru dosa
  1. Combine the rice flour, semolina, plain flour, curds, coconut, coriander, green chillies, salt and 4¾ cups of water in a deep bowl and mix well. Keep aside.
  2. Heat the oil in a small non-stick pan and add the mustard seeds and cumin seeds.
  3. When the seeds crackle, add the curry leaves and sauté on a medium flame for a few seconds.
  4. Pour the tempering over the mixture and mix well. Cover with a lid and keep aside to ferment in a warm place for 30 minutes.
  5. After fermentation, add another 1½ cups of water and mix well.
  6. Heat a non-stick tava (griddle) and grease it lightly using a little oil.
  7. Sprinkle a little water on it and wipe it off gently using a muslin cloth.
  8. Pour ½ cup of the batter on it and lightly tilt the tava immediately to make approx. 150 mm. (6”) diameter circle.
  9. Smear a little oil on it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp from one side.
  10. Turn over and cook on another side till it turns light brown in colour.
  11. Fold over to make a semi-circle or a roll.
  12. Repeat with the remaining batter to make 15 more moru moru dosas.
  13. Serve the moru moru dosa immediately with sambhar and coconut chutney.

Moru Moru Dosa recipe with step by step photos

What is a Dosa?

  1. Simply put, the Dosa is a pancake. One of the most popular snacks in all of South India, over time it has become popular all over the country and globally too. Dosa is made by spreading a batter on a hot griddle and cooking it with a little oil, or sometimes even no oil, till it turns golden brown and crisp. While most people use a non-stick tava these days, you can also opt for a traditional iron tava, which will enhance the taste as well as give you a nutrient boost. The basic Dosa batter is made of rice and urad dal. The ingredients are soaked, ground into a fine batter and allowed to ferment for 8-10 hours. The Dosa can be enhanced by topping the dosa with spice powders like the Idli Milagai Podi or other ingredients like roasted coconut, chopped onions, chopped tomatoes, etc., while it is still cooking. 
  2. Slight variations in the batter or cooking procedure yield marvelously different results. Take for example the famous Benne Dosa of Karnataka. A little puffed rice is used while making the batter, the dosa is cooked with butter, and only on one side without flipping. You get a spongy dosa with one side that is absolutely crisp and golden-red. The aroma of butter simply kills your will, and makes you succumb to the temptation! 
  3. There are also dosas made with other combinations of cereals and lentils such as the PesarattuMoong Dal Dosa or Adai Dosa. The Neer Dosa of Karnataka is a lesser-known gem, which is definitely worth trying. You can make dosas with a mix of different grains like brown rice, nachni, sanwa, and so on. Instant dosas like Rava DosaRice Rava DosaInstant Oats Dosa and Buckwheat Dosa can be made in a jiffy by simply mixing readymade ingredients into a batter that is ready to cook. You do not have to ferment these batters. So, they are just perfect for hurried mornings, when you have not planned for breakfast the previous night. 
  4. Dosas are made even more exciting by stuffing them with awesome fillings. The most classic example of this is the Mysore Masala Dosa, which is lined with chutney and packed with potato bhaji. You can be creative with the stuffing, and throw in just about anything you want, from paneer to spinach. Try the Stuffed Sprouts Dosa and Stuffed Wheat Dosa. Delight your kids with the Stuffed Dosa Cones or Chocolate Dosa when they come home from school! 
  5. Dosas are usually served with Sambar and one or more chutneys. If the dosa itself is elaborate and spicy, go for a mellow chutney like Coconut Chutney. If it’s a plain dosa, go for something peppier like the Tomato Chutney or Coriander Chutney.  A very versatile category of snacks, Dosas can be made with varied ingredients, in varied forms and to suit anybody’s individual preferences. Check our collection of dosa recipes. So, do give it a try! 
  6. Dosas are usually served with Sambar and one or more chutneys. If the dosa itself is elaborate and spicy, go for a mellow chutney like Coconut Chutney. If it’s a plain dosa, go for something peppier like the Tomato Chutney or Coriander Chutney.  A very versatile category of snacks, Dosas can be made with varied ingredients, in varied forms and to suit anybody’s individual preferences. Check our collection of dosa recipes. So, do give it a try! 

Tips for Moru Moru Dosa

  1. To make the moru moru dosa, do not skip adding the semolina and also use the medium variety, as this will give you the crispiness. 
  2. Make sure to mix the batter well with the whisk,  to avoid lumps. 
  3. Keeping the batter aside for 30 minutes, helps to soak the semolina well and makes the dosa crispier. 
  4. Make sure to pour the moru moru batter on a hot tava, then only you would get the desired moru moru dosa. 

For the moru moru dosa batter

  1. To prepare the moru moru dosa batter | moru moru dosa with homemade batter | crispy dosa | restaurant style crispy dosa |  in a deep bowl, take the rice flour.
  2. Add semolina. It helps in making the dosa crispy.
  3. Add plain flour.
  4. Add curds. We have used homemade curd which will enhance the flavour of moru moru dosa.
  5. Add coconut. This is totally optional but it gives an authentic South-Indian touch.
  6. Add green chillies. You can adjust the spice as per your liking.
  7. Add coriander.
  8. Add salt and 4¾ cups of water.
  9. Mix well. Keep aside.
  10. For tempering the moru moru dosa batter, heat the oil in a small non-stick pan.
  11. Once the oil is hot, add mustard seeds and cumin seeds.
  12. When the seeds crackle, add the curry leaves.
  13. Sauté on a medium flame for a few seconds.
  14. Pour the tempering over the mixture and mix well.
  15. Cover with a lid and keep aside to ferment in a warm place for 30 minutes.
  16. After fermentation, the dosa batter will look like this. You will observe the semolina has absorbed all the water and puffed up.
  17. Add another 1½ cups of water.
  18. Mix well and adjust the consistency to get a flowy moru moru dosa batter | moru moru dosa with homemade batter | crispy dosa | restaurant style crispy dosa |  batter.

How to make moru moru dosa

  1. To prepare moru moru dosa recipe | moru moru dosa with homemade batter | crispy dosa | restaurant style crispy dosa | , heat a non-stick tava (griddle) and grease it lightly using a little oil. This is the initial seasoning which will help in preparing dosa without sticking to the pan.
  2. Sprinkle a little water on it. It should sizzle immediately.
  3. Wipe it off gently using a muslin cloth.
  4. Pour ½ cup of batter on it.
  5. Lightly tilt the tava immediately to make approx. 150 mm. (6”) diameter circle.
  6. Smear 2 tsp oil on it and along the edges. Ghee/Butter can also be used as an alternative.
  7. Cook on a medium flame till the dosa turns golden brown in colour and crisp from one side.
  8. Turn over and cook on another side till it turns light brown in colour.
  9. Fold over to make a semi-circle or a roll.
  10. To prepare moru moru dosa recipe | moru moru dosa with homemade batter | crispy dosa | restaurant style crispy dosa | heat a non-stick tava (griddle) and grease it lightly using a little oil. This is the initial seasoning which will help in preparing dosa without sticking to the pan.
  11. Serve the moru moru dosa | moru moru dosa with homemade batter | crispy dosa | restaurant style crispy dosa | immediately with sambhar and coconut chutney.
  12. 4 Flour Dosa, Moong Sprouts and Bajra Pessaruttu, Instant Oats Dosa are some other dosa recipes from our website. Check this collection of to learn more than 125 types of homemade dosa recipes.

RECIPE SOURCE : Idlis & DosasBuy this cookbook
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Reviews

Moru Moru Dosa
5
 on 30 Apr 20 09:14 PM


I made Moru Moru dosa it turn out very good. I dint have nachani aata so I tried this one.
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Tarla Dalal    Thank you for your feedback. Happy cooking.!
Reply
01 May 20 01:05 AM
Moru Moru Dosa
5
 on 14 Apr 18 09:05 AM


Nice crispy dosas.. Tempering gives a good taste to it.
Moru Dosa ( Idlis and Dosas )
5
 on 20 Mar 15 03:26 PM


Moru Moru means crispy crispy and they actually are! They look like the rava dosas we get in the restaurants. It tastes very delicious like the rava dosa. It is important to have these dosas immediately to enjoy the proper crispiness. If you will have it little later, they will turn soft.
Moru Dosa ( Idlis and Dosas )
4
 on 18 Mar 15 02:04 PM


A good recipe for breakfast or snacks. It is an instant recipe that can be made within minutes. The coconut gives a nice flavour to this dosa. Unlike the regular dosas, these dosas are not so crispy. They are soft yet delicious.