Name: Paper Roast Dosa recipe by Subhashni Venkatesh at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3
Ingredients: Parboiled rice 3 cups; Raw rice 1/4 cup; Urad dal 1 cup; Fenugreek 1 tea spoon; Salt to taste; oil to make dosa

ABOUT Paper Roast Dosa RECIPE

Who can say No, to have crispy brown dosa 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...

Instructions

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 with hand allowing air to get inside the batter.
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.
Use ghee instead of oil to make dosas then it will become ghee roast!!!!
If you are grinding the batter in the mixie, use refrigerated water to grinfd the batter, which will prevent the batter from becoming hot and thus retains normal temperature and aroma.

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