Muringayila Dosa

When Vikram bought a big bundle of 'muringayila', i wasn't sure what to do with all these. It was Navaratri time and i defenitely cannot try it out with any non veg dishes. Then suddenly amma's muringayila dosa came to my mind! Its nothing.......... but just a mix of muringyila with your dosa batter and make the dosas in the usual way.....
Getting the batter in its correct texture is quite tricky in Australia due to the weather conditions. My friend's mother taught us an easy way......always keep 2 tbsp of old batter in fridge and add it to the new one. Like this way you can get the batter in its correct texture by keeping it overnight. Another friend told me to keep the batter in a preheated oven overnight. I think this will work well too.
Dosa Batter

Idly ponni Rice - 1 3/4 cups( i used a 200 ml cup)
Red Raw rice (unangallary) - 1/4 cup
Urud dal - 1/2 cup
Fenugreek - 2Tbsp

Soak all the ingredients seperatly for 3 hrs

Grind the urud dal and fenugreek finely. Add the soaked rice and grind. Add the old batter and grind again with reqd salt. Keep the batter overnight.

Add the muringayila just before making dosas. Top your dosas with some good amount of Ghee.
Serve with Ulli chutney.........