Thursday, October 2, 2014

PAPER DOSA

PAPER DOSA

Dosas are a very common breakfast item in South India. We make ever so many varieties of dosas that I cannot list here individually. For example, I have elsewhere in this blog, recipes for the basic dosa and for some other varieties like Masoor Dal Dosa and Bellappa Dosa.

Today's post is for Paper Dosa, which as the name suggests, is thin and crisp. Like any other dish, there are many ways you can make a paper dosa, this version was shared by my friend, Jayashri Baleri, for which I thank her.




Ingredients:
  • Raw Rice or Dosa Rice, 1 cup
  • Urad Dal ( Split Black Gram), 1/4 cup
  • Moong Dal ( Split Green Gram ) , 1 tbsp
  • Channa Dal, (Split Chick Peas), 1 tbsp
  • Tur Dal, ( Split Pigeon Peas) 1 tbsp
  • Methi ( Fenugreek) Seeds, 1 tsp
  • Patla Poha, ( Thin Variety of Beaten Rice), 1/2 cup
  • Salt, to taste
  • Oil, for making dosas

For greater clarity, here is a pic of the major ingredients: Top row (L-R) Raw Rice, Urad Dal,Tur Dal. Bottom Row (L-R) Poha, Moong Dal, Channa Dal,

Method:

Wash and soak raw rice, urad dal, moong dal, channa dal, tur dal and methi seeds together for at least 5-6 hours.
Separately soak the beaten rice for about 1 hour..
In a mixer, grind the soaked beaten rice with all the above ingredients to form a smooth batter
Add salt to the batter
Allow this batter to ferment for 10-12 hours or overnight
Heat the tawa ( griddle.) Sprinkle a few drops of water. When the water sizzles, the tawa is ready for use.
Pour a ladleful of the batter on the tawa
Using the ladle, quickly spread the batter as thin as possible
Move outwards from the centre using a continuous spiral motion till the dosa measures about 6 ".
Pour a teaspoon of oil around it.
Cook for a couple of minutes till it becomes crisp at the edges.
Now, flip the dosa and cook the other side till done.
Serve hot with chutney of your choice.