Why you’ll love this

Crisp, flavorful dosas enriched with moringa — a great way to add nutrition to a South-Indian breakfast without changing familiar flavors. Easy to make once batter is fermented.

Ingredients

• Parboiled rice – 2 cups (400g)
• Urad dal (split black gram) – ½ cup (100g)
• Fenugreek seeds – 1 tsp (5g)
• Salt – 1.5 tsp (7g)
• Moringa powder – 2 tsp (10g)
• Oil – for cooking dosas (~4 tbsp)

Step-by-step

1. Step 1 — Soak (6–8 hours): Wash and soak rice, urad dal, and fenugreek seeds separately in plenty of water for 6–8 hours.
2. Step 2 — Grind (≈20 minutes): Drain. Grind urad dal with a little water until light and fluffy. Grind rice coarsely. Combine both in a large vessel and add water gradually to make a smooth yet slightly grainy batter.
3. Step 3 — Ferment (overnight, ~8 hours): Cover the batter and keep in a warm place to rise and double in volume. Temperature affects fermentation time — warmer = faster.
4. Step 4 — Prepare dosas (≈20 minutes): After fermentation, gently fold the batter, add salt and moringa powder. Heat a dosa pan/griddle, pour a ladle of batter and spread thin in a circular motion. Drizzle oil around edges and cook until crisp and golden. Flip if you prefer both sides cooked. Serve hot with chutney and sambar.

Pro tips

• Use parboiled rice for crisp dosas. Short-grain rice will make softer dosas.
• Adjust moringa to taste — start with 2 tsp; higher amounts make the batter greener and more vegetal.
• If batter is too thick, add a little water when spreading; too thin will tear while spreading.
• Keep batter in a warm spot (oven with lamp on or inside a warm kitchen) for consistent fermentation.

Nutrition (per serving)

• Calories: 150 kcal
• Protein: 6 g
• Carbs: 28 g
• Fat: 3 g

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