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Madhurai malli dosa

“Madhurai malli dosa”when the name itself is so beautiful, no doubt about the taste too,it tastes absolutely The Best.As I had mentioned in my Taj mahal rotti post that I will be posting recipes of Shyamala Kini akka as and when I prepare the same,this is one of her signature dosa dish.This dosa is one of the best dosa I have cooked so far.I had bookmarked this recipe  a year and half  back but could not prepare it somehow.My son enjoyed  this dosa thoroughly and so did we.This recipe is definitely a keeper.This dosa is light,crisp and yum.It has a slight taste of Aapam too..Thanks a lot Shyamala Kini Akka for your awesome recipe.

Black gram dal(urad)- 1 cup
Idli rice-2 cups(I used dosa rice,normal white rice is also fine)
Fenugreek seeds-1 tsp
Tur dal(Split red gram)-fistful
Beaten rice(Poha)-fistful
Cooked rice-1/2 cup
Oil-to smear the dosa
Salt- to taste
Sugar- a pinch


  1. Soak all the ingredients except poha  and cooked rice for 5-6 hours.
  2. Soak the poha separately for 10 minutes.
  3. Wash the soaked dals and rice and grind all the soaked ingredients along with the cooked rice, to a smooth batter using water as much as needed.
  4. Ferment it overnight or 6-7 hours.
  5. Heat a griddle and  spread a ladle of batter in a circular manner,smear oil over the dosa and close the lid and simmer it for a minute.
  6. Open the lid,higher the flame and roast it until brown spots appear and the dosa turns crisp.
  7. Transfer it to a plate and serve it hot with chutney and coffee.
  8. Dosa to be cooked on one side only,you may cook it on the opposite side also if you desire.

My son enjoyed his breakfast with a glass of  fresh watermelon juice.

I enjoyed it with leftover mushroom masala.

About SaiGeetha Pai

I am Saigeetha, a homemaker, food blogger, baker and a cook. Cooking is my passion.


  1. name sounds really interesting… bookmarked!

    • Thank You Rafeeda AR 🙂

    • Hi Sangeetha,

      I made the malli dosa. But, it turned out too soft and not crisp. I’m assuming that the measurement cup that I used was incoorect. Can you please take a pic of the measurement cup and post it in this recipe.


    • Hi Shailaja,I use the normal cake measuring cup or the Indian measuring cup known as paav or at times any small cup also I use.Use the same cup for the measurement for all the ingredients mentioned in the recipe.Cup doesn’t matter.I have no idea what went wrong Shailaja,but may be at times,rice also matters.I prepared with the same measure given in the recipe and it came out crisp.Spread the dosa as thin as possible for the crispier results,close the lid and keep in simmer to cook for a minute,open the lid,higher the flame once done and roast it until crisp….May be these tips might help you…
      Saigeetha 🙂

    • Thank you very much for the quick response. Will try out this weekend.

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