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 80 - 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.

1^st Recipe of Normal Dosa / Masala Dosa / Thattil kutty dosa / Idli Batter:

Ingredients

Please measure in Indian standard measuring cup of 200 ml / 8 oz capacity.

1 cup (200 ml) + 1 tablespoon urad dal

1 1/2 cups (300 ml) idli rice (puzhukkalari or special rice for the preparation of idli available at leading stores)

1/2 cup (100 ml) raw rice (pachari)

1 - 2 tablespoon cooked rice (leftover cooked rice, and also cooled)

Salt to taste ( approximately ¾ to 1 teaspoon )

Ghee / oil for frying

Water for grinding

Method

For Idli / Dosa Batter:

Wash and soak urad dal and rice (idli rice and raw rice) separately for 6 - 7 hours. Drain out water.

Grind the urad dal and cooked rice to a very fine paste in a mixer (in 2 batches if using mixer) or grinder. Add little water (1/4 cup) while grinding. Remove and keep aside in a big vessel.

Then grind rice (both rice together) with little water in batches. Remove and mix with dal paste and add salt to taste. Batter should be of dropping consistency. Transfer the batter into another big vessel. Cover and keep aside for 6 hours or overnight. Later prepare idli or dosa. Dosas will be golden in color.

2^nd recipe of Dosa batter (for normal dosa / masala dosa / thattil kutty dosa or set dosa):

Ingredients

1 cup / 200 ml urad dal

1 ½ cup (300 ml) raw rice (pachari )

½ cup / 100 ml idli rice (boiled rice / puzhukkalari or idli ari)

1 – 2 tablespoon cooked and cooled rice

Salt to taste (approximately ¾ to 1 teaspoon)

Water for grinding

Ghee or oil for frying

For Dosa Batter:

Wash and soak urad dal and rice (idli rice and raw rice) separately for 6 - 7 hours. Drain out water.

Grind the urad dal and cooked rice to a very fine paste in a mixer (in 2 batches if using mixer) or grinder. Add little water (1/4 cup) while grinding. Remove and keep aside in a big vessel.

Then grind rice (both rice together) with little water in batches. Remove and mix with dal paste and add salt to taste. Batter should be of dropping consistency. Transfer the batter into another big vessel. Cover and keep aside for 6 hours or overnight. Later prepare Dosa.