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.
Muringayila Dosa
Ingredients
Instructions
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Grind rice with green chillies and shallots to a coarse paste.
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Add drumstick leaves, salt, chilli powder, turmeric powder, and asafoetida to the paste. Mix everything well.
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Heat a teaspoon of oil in a pan.
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Spread a portion of the batter in the pan and close it with a lid.
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Cook until the bottom side becomes crispy.
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Flip the pancake, apply half a teaspoon of oil, and cook the other side until crispy.
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Serve hot and crispy.