Paper Dosa

By Chanchal    |    Feb 22, 2011 | Posted in: Vegetarian Snacks     |    1 Comment

Dosa is the most popular dish in South Indian cuisine. Mostly taken as breakfast or dinner. My personal favourite also. Once the batter for dosa is ready, can be kept in the freeze for 3-4 days.

Fermentation time: 12 hours
Cooking time: 15 minutes

Ingredients

• 1 cup of rice
• ½ cup urad dal
• 1/4 teaspoon fenugreek seeds
• salt to taste

Preparation

1. Wash and soak urad dal and fenugreek seeds in one bowl and rice in another bowls with 2 cups of water for at least 6 hours.
2. Drain and grind the ural dal in a blender or wet grinder to a very fine paste by adding little water.
3. Grind rice till fine grains are left ,like fine semolina.
4. Mix both rice and urad dal together, add salt and beat well.
5. Add a little water if necessary. The consistency of batter must not be too watery or too thick.
6. Pour the batter into a big vessel, cover it with a lid and keep it in a warm place for overnight fermentation. Usually by morning the batter will be doubled.
7. If staying in cold places, then switch on the oven for 10 minutes. Then switch it off and keep the vessel inside the oven overnight. The warmness inside the oven helps the batter to fermentation faster. Keep it like this for at-least 12 hours. If still the batter has not fermented enough then repeat the process of switching on and off of oven. Within one hour the batter will be ready.
8. Heat a thick bottomed flat pan (preferably non-stick) on the stove.
9. Pour a ladle-full of batter on the skillet. With the ladle, shape and move the batter outwards in concentric circles till it is circular in shape and thin.
10. Sprinkle little oil around the batter. Cook on medium high heat for few minutes, till its medium brown in color.
11. Flip it to other side to cook for few seconds.
12. Fold the dosa in middle and have it with any chutney.

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