Ingredients
1.5 cups of regular rice, 325 grams
½ cup urad dal, 125 grams
3 tbs chana dal
¼ tsp methi seeds
3 table spoons of fine rava
1 tea spoon of salt
Oil
Method
Soaking lentils and rice
Firstly, take 1.5 cups regular rice, rinse and then soak in 1 cup of water.
Take Urad dal, chana dal/lentils and methi seeds in another bowl.
Cover and soak both the rice and dal mix for 4 to 5 hours.
Making paper dosa batter
When your lentils & rice have soaked, pour it with water into the grinder jar. Furthermore, add ¼ cup of fresh water. Grind all until it forms a batter, which is light and fluffy. The urad dal has to be ground really well so that the batter ferments well. Add salt and mix very well batter. Cover and keep aside to ferment for 9 to 15 hours. (usually overnight for next day cooking)
Making paper dosa
Now lightly stir the batter, before you begin to make dosa. You will also see tiny air pockets in the batter.
Now heat a thick bottomed cast iron griddle or non stick pan. The pan should be medium hot. You can keep the flame to a low or medium while making dosas.
Pour a ladle of the batter in to the centre. With the ladle gently begin to spread the batter in round circles. If the pan is very hot, you won't be able to spread the batter in a round circle.
Spread the batter to a neat, round shaped thin dosa.
On a low to medium flame, begin to cook.
Let the top side get cooked.
Then with a spoon drizzle and spread some oil/ghee on the dosa. You can add less or more oil as per your requirements.
Keep cooking till you see the base becoming golden. The more the base becomes golden, the paper dosa becomes more crisp.
Now with a spatula fold the crisp paper dosa.
Enjoy hot with Sambar and Chutney.
Stay tuned for more recipe's.
If you enjoyed cooking this recipe, please comment below and post a picture. I love to hear your thoughts.
Comments