This original Tarla Dalal recipe can be viewed for free

Paper Dosa


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Added to 749 cookbooks
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As the name suggests, this dosa is paper-thin, golden brown and crispy. In hotels, it is served as a huge roll because it is so thin, a large dosa can be made with just a ladle or two of batter! served hot with chutney and sambhar, paper dosa is truly an irresistible dish that is loved by all, especially children.

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Soaking Time:  4 hours.
Preparation Time: 
Fermenting Time :  10 to 12 hours.
Cooking Time: 
Makes 10 to 12 servings
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Ingredients

1/2 cup raw rice (chawal)
3/4 cup urad dal (split black lentils)
1/2 cup rice flour (chawal ka atta)
salt to taste
oil for cooking

To Serve
 sambhar

Method
  1. Wash and soak the raw rice and urad dal for about 4 hours.
  2. Drain, add the rice flour and salt and grind to a smooth paste using enough water to get a batter of coating consistency.
  3. Heat a non-stick tava and grease it lightly with oil. When hot, pour a ladle full of the batter and spread it using circular motion to make a paper thin dosa.
  4. Cook on one side, pouring a little oil along the edges while cooking. When crisp, make a roll and serve hot.
  5. Repeat with the remaining batter.
  6. Serve hot with a chutney of your choice and sambhar.
RECIPE SOURCE : Idlis & DosasBuy this cookbook
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