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Paper Dosa is a delicious breakfast option that has a thin layer and and is extra crispy.
Good
Why rice and rice flour separately?? Whats the reason??
Wash the rice and urad dal and soak for atleast 3-4 hours prior to cooking this dish.
Next, blend the rice flour, urad dal and rice in a grinder to form a smooth paste.
Pour adequate water and salt and mix well, note that the batter should be of a thick consistency. Leave this batter overnight or a minimum of 8 hours to ferment.
To cook, take a non-stick tava and heat it on a medium flame, pour a little ghee and grease the tava.
Then drizzle a little water on the tava and wipe off the ghee gently with the help of a cloth.
Pour a ladleful of the batter on the tava and spread it to form a thin circle.
Add a little ghee on top and along the edges. Let it cook on a high flame for 1-2 minutes, till the dosa turns crisp and golden brown in colour.
Fold the dosa to form a semi-circle or a roll.
Serve hot with a side of coconut chutney and sambhar.
SERVING: 4
Good
Why rice and rice flour separately?? Whats the reason??
Sujatha madam the pic of the masala do saw looks chummy I want to try but I have a doubt u havebnot mentioned the quantity of rice or is that the one uncooked rice measurement I have confused kindly clear my dbt madam thank u
thankyou...
why we using rice flour and uncooked rice both?
Can I know the ratio of normal rice and dhuli urad dal only because I always get confused with other methods
plz tell me no fermentation required
add 1 tbs of chana daal n 1 ts of methi Dana in it.it will b more crispy
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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