Moru Moru Dosa

Preparation :10 mins
Cook :50 mins
Total Time :901 hours 30 minutes
Servings :Makes 13 dosas (13 dosa )

Ingredients :

2 cups rice flour (chawal ka atta)
3/4 cup semolina (rava)
1/4 cup plain flour (maida)
1/4 cup curds (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
sambhar
coconut chutney

Method :

Combine the rice flour, semolina, plain flour, curds, coconut, coriander, green chillies, salt and4¾ 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 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 it turns light brown in colour.Fold over to make a semi-circle or a roll.Repeat with the remaining batter to make 12 more dosas.Serve immediately with sambhar and coconut chutney.