Thursday, June 3, 2010

Paper Dosa

I have always been mesmerized by the thin crisp paper dosa and tried it many times with no success. Apparently a good large nonstick griddle and a quick hand was the cure. Of course, it takes a bit of time to master the spreading of the dough, but hey- practice makes it perfect.


Parboiled rice - 1 cup
Split urad dal - 1 cup
Methi seeds - 1/2 tsp
Chana dal- 3 tblspoons
Salt - to taste
Oil for frying

  • Soak all the ingredients except, salt and oil for about 4-5 hours.
  • Drain the water and grind to a smooth batter adding sufficient water for grinding.
  • Add salt and mix well.
  • Keep it for fermenting overnight or till the volume of the batter has doubled.
  • Mix the batter well. The consistency of the batter should be of regular pancake batter.
  • Spread the batter on the heated griddle, drizzle few teaspoons of oil, fry on one side only.
  • Roll it before serving and serve it with coconut chutney and sambar.

Gits Dosa Mix - 3 packages of 7 ozMTR Dosa Mix Instant Dry Mix, 7.04-Ounce Pouches (Pack of 30)
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