Muringayila Dosa

Some breakfasts don’t need much effort to become favourites. Muringayila Dosa is one such dish for me – thin, crisp, and packed with the flavour of fresh drumstick leaves. It’s something I keep going back to, especially when I want a light, healthy breakfast that’s also full of taste and texture.

This isn’t the usual fermented dosa. Instead, it starts with soaking raw white rice for a couple of hours. Then I grind it coarsely with green chillies and shallots – not too smooth, because that slightly gritty texture is what makes the dosa nice and crisp. To this batter, I add cleaned moringa leaves, a little turmeric, red chilli powder, a pinch of hing, and salt. Once mixed, it’s ready to go – no fermentation, no waiting.

I heat a cast iron tawa, drizzle some coconut oil, pour a ladle of batter, and spread it into a thin layer. The moment the batter hits the hot pan, it starts releasing a beautiful aroma from the shallots and moringa. Then comes the key step: I cover the pan with a lid and let it cook slowly on medium heat. This ensures the dosa crisps up fully without leaving any raw patches. Once the edges lift and the bottom turns golden brown, I flip it and cook the other side just briefly – enough to seal in that crispness.

This dosa is something I’ve seen in many GSB households. It’s rooted in home-style cooking – minimal ingredients, simple steps, and no fuss. The moringa leaves give it both a nutritional boost and a clean, slightly bitter flavour that balances well with the mild sweetness of shallots. I usually eat it with coconut chutney or just a bit of jaggery. Sometimes, plain is enough.

It’s one of my favourite ways to start the day. No complicated prep, no heavy feeling after eating – just a plate of crisp, golden dosas and a cup of hot tea.

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Healthy

Muringayila Dosa

Author: Ushadevi Cooking Method: Frying, Grilling Cuisine: Kerala, Tamil Courses: Breakast, Dinner, Snacks, Vegan, Vegetarian

Difficulty: Intermediate Prep Time 2 hrs Cook Time 15 mins Total Time 2 hrs 15 mins

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 3 cup Raw rice (socked 2 hours)
• 1 cup Dum stick leaves
• ¹⁄₂ cup Shallot slices
• 6 Green chillies
• 1 teaspoon Chilly powder
• ¹⁄₄ teaspoon Turmeric powder
• Salt and Oil as required
• One pinch Hing /Asafoetida (optional)

Instructions

1. First of all grind Rice with Green chillies, Shallot to a coarse paste.
2. Add Drum stick leaves, salt, Chilly powder and Turmeric powder, Asafoetida, Mix well
3. In a pan ,add a teaspoon oil. Spread the batter and close the pan with lid
4. Cook till the side will be crispy
5. Flip it and apply half teaspoon oil and cook same as before
6. Serve hot and crispy