Crispy Golden Paper Dosa

Ingredients

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 cup (200g) urad dal (split black lentils) 1 cup (200g) urad dal (split black lentils)
• 1 teaspoon fenugreek seeds 1 teaspoon fenugreek seeds
• Salt to taste Salt to taste
• Ghee (clarified butter) for cooking Ghee (clarified butter) for cooking

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 1g, 0.5g
• Carbohydrates (total, sugars): 32g, 0g
• Protein: 4g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the rice, urad dal, and fenugreek seeds separately and soak them in water for at least 6 hours or overnight.
2. 2.
   Drain the soaked ingredients and grind them together to form a smooth batter. Add water as needed to achieve a pouring consistency.
3. 3.
   Transfer the batter to a large bowl, add salt, and mix well. Cover the bowl with a clean cloth and let it ferment in a warm place for 8-10 hours or overnight.
4. 4.
   Once the batter has fermented, give it a gentle stir. If the batter is too thick, add a little water to adjust the consistency.
5. 5.
   Heat a non-stick griddle or a cast-iron skillet over medium heat. Grease it lightly with ghee.
6. 6.
   Pour a ladleful of batter onto the center of the griddle and spread it in a circular motion to form a thin and even dosa.
7. 7.
   Drizzle a little ghee around the edges of the dosa and cook until the bottom turns golden brown and crispy.
8. 8.
   Flip the dosa and cook for a few more seconds until the other side is cooked as well.
9. 9.
   Remove the dosa from the griddle and serve hot with coconut chutney and sambar.

Treat your ingredients with care...

• Rice — Use long-grain rice for the best results. Avoid using parboiled or sticky rice varieties.
• Urad dal — Ensure that the urad dal is split and husked for a smooth batter.
• Fenugreek seeds — Soak the fenugreek seeds along with the rice and dal for better fermentation.

Tips & Tricks

• Fermentation is key: Allow the batter to ferment for a sufficient amount of time to achieve the tangy flavor and airy texture.
• Thin is in: Spread the batter thinly on the griddle to achieve a crispy dosa.
• Use a non-stick griddle: A non-stick griddle ensures that the dosa doesn't stick and cooks evenly.
• Serve immediately: Paper dosas are best enjoyed fresh off the griddle when they are at their crispiest.

Serving advice

Serve the Crispy Golden Paper Dosa hot with coconut chutney, sambar, and a side of tomato-onion chutney for a complete South Indian breakfast or snack experience.

Presentation advice

Fold the dosa into a triangular shape or roll it up like a crepe for an appealing presentation. Serve it on a banana leaf or a traditional South Indian plate for an authentic touch.