Paper Dosa
Equipment
- Blender
- Food processor
- Bowl
- Frying Pan
- Skillet
- Tawa
- Grilddle
Ingredients
- 150 g Basmati rice (3/4 cup), rinsed and drained
- 150 g Urad dal (3/4 cup), rinsed and drained
- 1 teaspoon Fenugreek seeds
- Ghee or Vegetable oil for frying
- Salt
To serve
Instructions
- Put the rice in a blender or food processor and process to make a thick, grainy paste.
- Transfer the paste to a bowl, add enough water to cover and soak overnight.
- Put the urad dal in a separate bowl, pour in enough water to cover and soak overnight.
- The next day, drain the urad dal and transfer to a blender or food processor.
- Add the fenugreek seeds and process to make a fine paste.
- Mix the 2 pastes together and allow the mixture to stand overnight. Season with salt.
- Heat a large, non-stick frying pan (skillet) or a large, flat Tawa or griddle over medium heat.
- Pour 1 ladleful of the batter into the centre of the pan and spread it out in a circular motion with the back of the ladle to a thin layer.
- Cook for about 2 minutes, or until dry, then spread some ghee or oil in the centre and along the sides and cook for a further 2 minutes, or until the dosa is golden brown and crisp.
- Roll it up and transfer to a serving plate. The dosas must be served hot with Coconut Chutney and piping hot Sambhar.
- Make the others in the same way.
Video
Nutrition
Serving: 3gSodium: 5mgCalcium: 35mgVitamin C: 2mgVitamin A: 2IUSugar: 1gFiber: 8gPotassium: 51mgCalories: 254kcalSaturated Fat: 1gFat: 1gProtein: 12gCarbohydrates: 49gIron: 3mg
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