Paper Dosa is a very popular South Indian breakfast. I got this recipe from a FB group. This was in my to-do list from a very long time. Finally I decided to make it and tried it for the first time and absolutely loved it. The dosa turned out very crispy and trust me its worth trying.
You can also try making my first version of Paper Dosa.
Ingredients:
Procedure:
You can also try making my first version of Paper Dosa.
Ingredients:
- Raw Rice- 1/2 cup
- Split blackgram/Urad dal- 1/2 cup
- Split Green gram/ Moogadali- 1/2 cup
- All purpose flour/Maida- 1/2 cup
- Rice flour- 1/2 cup
- Salt- To taste
- Oil- For frying (as required)
Procedure:
Soak rice, split green gram and urad dal for 3-4 hours. Grind them together to get a fine paste (don't make it watery). Keep the batter to ferment for 8-9 hours. Mix all purpose flour and rice flour in a bowl. Add water as required and mix it properly to remove all the lumps. Add this paste to the fermented batter. Mix it well. Add salt and adjust the consistency of the batter. It should be medium thick.
Heat the pan (medium heat). Pour one full ladel and spread the batter (as thin as possible) in circular motion and close it with a lid for few seconds. Open the lid and spread oil on the dosa.
Once the dosa starts to turn golden brown, transfer it on a plate.
Paper Dosa is ready!!
Serve it hot with coconut chutney or any spicy curry of your choice. Above measurement serves 3-4 people.
Serve it hot with coconut chutney or any spicy curry of your choice. Above measurement serves 3-4 people.
wow! i have to try this out, awesome :)
ReplyDeleteThanks Coral Crue. Let me know how it turned out.
ReplyDeleteI am trying this for tommorrow:)
ReplyDeleteHope it turns out good. Let me know how you liked it :)
ReplyDeleteThe dosa looks crispy brown skin with a round texture, so nice to see the presentation.Please clarify what according to adds theses attributes?The ingredients for the batter combination is completely different from the normal orthodox versions prepared at home or restaurants either. Do they differ intaste due to the addition of Mungh dhal.Can we use Sabuth(whole) udad dal in place of split udad dal mentioned in your recipe. If so do we need to reduce the quantity.Can we replace Raw rice with Idli Rawa or Par boiled Rice
ReplyDeleteRegards
Baskaran
Addition of mung dal doesn't change the taste in anyway. Addition of rice flour and maida makes it very crispy. You can also use whole urad. You needn't decrease the amount. I would suggest using raw rice. I am not sure whether par boiled rice works. But you can always experiment :) let me know if you give it a try. I would love to hear back. Sorry for the delay in reply.
ReplyDeletewhat pan do you use ? You are really a dosa expert! They look really so hotel like!
ReplyDeleteThanks Gis
DeleteAlso will Sona Masuri rice work for this? Or Basmati?
ReplyDeleteThis comment has been removed by the author.
DeleteYou can use Sona masuri rice and I use a non stick pan for making dosas. Sometimes I also use a cast iron pan .do try making this.
Deletehi, by moong dhal - you mean the yellow one or the half moong dhal with skin on
ReplyDelete---pl, pl, help- thanks
It's the yellow one.
DeleteThis is my first time visit to your blog and I am very interested in the articles that you serve. Provide enough knowledge for me. Thank you for sharing useful and don't forget, keep sharing useful info: compostable paper cups
ReplyDelete