Paper Roast Dosa
Ingredients:
- Par- boiled Rice 1 cup
- Raw rice 1 cup
- Urad dal 1/2 cup
- Salt ( as required)
- Fenugreek seeds 1-2 spoons
Method:
- Soak par-boiled rice, raw rice, uradh dal and fenugreek seeds together…for about 5-7 hours.
- Wet grind this to thick paste. Now add salt, It’s better to dissolve salt in water and then add it to the batter…for uniform distribution.
- Allow this to ferment for at least 7 hours. Always remember, when they ferment…it increase in volume (3 fold). So try not to cover them or better to have plenty of room in your storage vessel. When it fermented good enough…its ready to make crepe/dosa.
- Take a wide skillet Maintain it over medium heat. When it is hot enough…spray little salt and wipe them off completely. It helps in some way to make the dosa crispier. Then…spray oil. Let it come to proper heat.
- Now just take a ladle full of batter (choose a round bottomed stainless steel ladle for this purpose). Starting from the center and make a thin crepe, as much as possible.
- Now…while the batter is still wet…try to flatten the crepes with a spatula (greased with oil) to make the crepes very thin like a paper. Let the stove be still on medium heat.
- Just after few minutes…, turn the burner to high heat, run a spoon full of oil/ghee at the edges and in circles. This high heat will change the light color dosa to get deep red color, running oil at this stage will also increase the crispness.
- Next comes the most amazing step. Do not try to roll or fold the dosa immediately. Because, now the dosa will be brittle. Just turn the dosa to the other side, and again turn it back. Now slowly roll it.
- Serve steaming hot Paper Roast Dosa along with Sambar and chutneys.
