Restaurant Style Paper Dosa

Restaurant Style Paper Dosa

Makes: 8 - 10

You will need

1 cup (100 g) urad dal
2 cups (200 g) raw rice
1 cup (100 g) rice flour
1/2 teaspoon salt
7 - 9 teaspoon ghee

Method

Wash and soak urad dal and rice together in 4 cups of water for 3 hours. Drain out water.

Make a paste of rice, urad dal and rice flour in a mixer in batches. Add 1/4 cup (50 ml) water while making dosa batter. Batter should not be very smooth like normal dosa batter.

Transfer the dosa batter into another big container and mix with 1/2 teaspoon salt. Cover and keep aside for 4 - 5 hours.

Final Preparation:

Tip: Some of you may already know this. But I want to share something which I learn only recently even though I had been seeing this for may years. The secret of spreading dosa batter thin and evenly on a dosa tawa is to use a small size ‘katori’ instead of the steel ladle (daayi) which we normally use. Dosa will come out crispy. Don’t turn over the dosa when you make dosas this way. You can notice that the street side dosa masters always use this technique to get perfect dosas.

Heat a heavy - bottomed wrought iron griddle or non stick dosa pan / dosa tawa on a medium heat.

Grease with little oil / ghee.

Make the dosa by placing a ladleful (approximately 120 ml - depends upon the diameter of the tawa) of batter on the centre. Spread evenly by circular rotations using the base of the ladle or base of the katori, starting from the centre and progressing outwards. Sprinkle a few drops of ghee. Do not turn the other side. Underside should be golden in color.

When ready / cooked, carefully remove with the help of a thin spatula. Serve hot with coconut chutney & sambar. Other accompaniments - Medu vada and Filter coffee.