its tasty,simple and nutritous,and one thing for sure 7 out of 10 indian housewives,no matter to which part of country do they belong,have tried this recipe at home.the restaurant version of dosa have always grabbed the attention of children and they sometimes do get disappointed when homemade doasas do not turn out to be so crispy.
just try them ,you are going to love them....
Paper Dosai
Ingredients
» 1 Cup (Boiled) Rice(Puzhungal Rice)
» 2 Cups Raw Rice(Pacharisi)
» 3/4 Cup Urad Dal
» A Handful Of Cooked Rice
» 2 Tablespoons Of Aval(Poha)
» 1 Teaspoon Venthayam(Methi Seeds)
» Salt To Taste
Method
Wash all the ingredients except the cooked rice and salt.
Soak them in water for atleast 5 hours.
Add the cooked rice and grind to a smooth paste with the required amount of water.
Add the required salt. Cover and keep aside for at least 10 hours to ferment.
Then mix the batter thoroughly.
Take a laddle full of batter and spread on a MEDIUM HOT tawa to a thin layer quickly.
Rest is the same as you do for any ordinary dosa.
When spreading the batter if by chance you see that some parts of the spread area of
the dosai is thick do not try to respread it to be thin.
This will spoil the crispy nature of the dosai.
Puzhungal Rice:
you can make this rice easily at home.
take the raw rice as it is.pour two cups of water in pressure cooker.
then place the container of measured raw rice in the cooker without washing or adding water to the rice.
close the cooker and place the wistle on it.
bring to steam till the wistle blows for once.
remove from gas and open the cooker.
take out the rice and follow the next procedure of dosai recipe.
judi sabung ayam
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