Crispy paper dosa

Dosa is a traditional breakfast made in every south indian household. Making authentic, thin and golden crispy dosa can be a bit tricky. So without anymore delay off you go to the recipe.

Ingredients

White Rice - 1 cup
Urud dal - 1/2 cup
Fenugreek seed - 2 tsp
Boiled rice - 1/2 cup
Salt to taste
Water

Method

1. Wash and soak white rice and urud dal seperately for 5-6hrs. Soak fenugreek seed along with urud dal.

2. Grind boiled rice to a slightly coarse paste. Drain the water and grind dal by adding water  time to time to a smooth and fluffy batter. Remove it in a container.

3. Drain and grind white rice adding water to a smooth paste and add it to the same container.

4. Mix the batter with hands or a ladle. The consistency of the batter should not be too thick nor thin.

5. Leave it overnight for 7-8 hrs for fermentation. Fermenting time depends on weather and room temperature.

6. After fermentation the batter will double its volume.

7. Add salt and mix well with a ladle to a smooth batter.

8. Heat the tawa. Simmer the stove and spread 1tsp ghee.

9. Pour batter in the middle of tawa and spread it in a circular way as thin as possible.

9. Take out dosa from tawa when it turns crispy.

10. Serve with chutney or sambar .