It will be very rare to find a South Indian who will not like dosa. And am certainly not an exception. I can have dosa for any meal.

I specially love crispy ( moru moru) dosas.

Today morning I made moru moru dosas ( moru moru is a Tamil word for crispness).  It always gives me a great joy to make and of course eat crisp, melt in mouth dosas.

Sharing with you all a fool proof recipe to make restaurant style crispy dosas. Hope you all would like it too:)

Ingredients

Raw rice – 1 cup

Boiled rice ( idli rice) – 1 cup

Whole urad dal ( ullundhu) – 1/2 cup

Fenugreek seeds ( methi/ Vendhayam)- 1 tsp

Salt to taste

Sesame oil – as much required to make dosa

Method

Wash and soak both the rice, urad dal and fenugreek seeds together for 2-3 hours.

Grind to a smooth batter. Add salt and mix well. Leave the batter overnight or 10-12 hrs to ferment.

Before making the dosa, mix the batter well. It should be in easy pouring consistency. If the batter is very thick, add required water and mix well.

Heat a tawa. Brush it with oil. Reduce the flame. Pour a ladle full of batter in the centre of the tawa and spread it uniformly with the back of the ladle to a thin circle ( or oval shape). Drizzle sesame oil all around the dosa.

Increase the flame and cook till both sides turn golden.

Serve the dosa hot with sambar and chutney:)