Who can say No! to have crispy brownie dosas with Sambhar? You can make this thin , crispy dosas very easily at home even if you don't have wet grinders. Here is recipe and some tips for making perfect Paper Dosa...
Pre time: 05 mins
Soaking time: 4 hours
Cooking time: 10 to 15 mins
Ingredients for making Paper Roast Dosa:
Parboiled rice 3 cups
Raw rice 1/4 cup
Urad dal 1 cup
Fenugreek 1 tea spoon
Salt to taste
Method for making Paper Roast Dosa:
Except salt mix all the above said items and wash well.
Then soak them in water for 4 hours.
After 4 hours take the excess water out in a bowl and grind them in a wet grinder or Blender to smooth paste adding required water collected in the bowl to milk shake consistency.
Add required salt and mix well.
Allow to ferment it for 8 hours or overnight.
Now heat a dosa tawa and grease it with oil.
Once the tawa is heated well, sprinkle few drops of water on it and spread it around the tawa.
Now pour the batter full of ladle on the tawa and gently bring it to the corner from the centre.
Sprinkle half tea spoon of oil around and on the dosa.
In half minute you can see the dosa becoming crispy and the corners lifting up from the tawa.
Flip off and cook for few seconds.
Now the thin and crispy dosa is ready.
After making each dosa sprinkle some drops of water to subside the extra heat on the tawa.
If the tawa is too hot it is difficult to spread the dosa thinly around the tawa.