Wednesday, September 23, 2009

Paper Dosa

Paper Dosa happens to be my husband's favorite. Everytime I prepare Paper Dosa, he relives his childhood. And he also knows the next day, its going to be his another favorite Gundapangala.


3 1/2 cups Idli (Parboiled) rice or Basmati Rice
1 1/2 cups Urad Dal
1/4 cup each - chana dal, saboodana, toor dal, yellow moong
2 tbsps methi seeds
1 cup poha
2 tbsps salt

  1. Soak rice, methi, poha and all the dals (except urad dal) in a vessel. Soak Urad dal seperately for at least 18 hours.
  2. Drain, wash and grind urad dal till it becomes soft paste. Pour the batter aside, and grind the rice and other soaked dals. Add water sparingly.
  3. Mix both the batters well. Mix salt. Let it ferment for eight hours or overnight.
  4. Mix the fermented batter well. Add water if needed to the consistency of free flowing batter.
  5. Heat the Tawa, spread the batter around with the ladle, forming a thin layer. Spray some oil or pour with a spoon spreading it around the dosa. Bake till brown.
  6. Serve hot with Potato bhaji, Coconut chutney and Sambar.


Sailaja Damodaran said...

nice version...must try

Sailaja Damodaran said...

check out my idly version with this batter....super

Sangeetha Subhash said...

Nicely step by step direction,paper dosa looks awesome and delicious....

Prathibha said...

Nice dosa dear..i love paper roast..Do chk my version