Paper Dosa Recipe

 

Ingredients:

For Dosa Batter:

1 cup parboiled rice (also known as idli rice)

1/4 cup urad dal (black gram)

1/4 teaspoon fenugreek seeds (methi seeds)

Water for soaking

Salt to taste

For Making Dosas:

Vegetable oil or ghee for greasing the pan

Instructions:

Prepare the Dosa Batter:

1. Wash the rice and urad dal separately in cold water until the water runs clear.

2. Soak the rice and fenugreek seeds together in one bowl, and the urad dal in another bowl, each with enough water to cover them. Let them soak for at least 4-6 hours or overnight.

Grind the Batter:

1. Drain the water from both the rice and urad dal.

2. Grind the urad dal in a wet grinder or blender with a little water until it becomes a smooth and fluffy batter. This process can take about 20-25 minutes. You can add water as needed while grinding.

3. Grind the rice and fenugreek seeds with some water to a smooth batter. The rice batter should have a slightly grainy texture compared to the urad dal batter.

4. Combine the rice and urad dal batters in a large mixing bowl, add salt to taste, and mix well.

Ferment the Batter:

1. Cover the batter and leave it in a warm place for about 8-12 hours or until it ferments and doubles in volume. The fermentation time may vary depending on the temperature; a warmer environment will result in faster fermentation.

Make Dosas:

1. After the batter has fermented, it will be slightly bubbly and have a tangy aroma.

2. Heat a non-stick dosa pan or griddle over medium heat. You can also use a cast iron skillet.

3. Grease the pan with a little oil or ghee using a paper towel or a slice of onion.

4. Pour a ladleful of the dosa batter onto the center of the hot pan.

5. Using the back of the ladle, spread the batter in a circular motion to form a thin dosa.

6 Drizzle some oil or ghee around the edges of the dosa.

7. Cook the dosa until it turns golden brown and crispy on the bottom.

8. Flip the dosa and cook for a minute or two on the other side until it's cooked through.

9. Remove the dosa from the pan and serve hot.