Each one has his/her own recipe for preparing Masala dosa. I have already put up Masala dosa earlier here and going by the fact that its among the most viewed recipe on this blog, I think this recipe for paper masala dosa will be interesting too.
Whenever I visit restaurant I just get to taste different type of Masala dosa. This particular recipe I borrowed from one of my friends who owns a restaurant in Dharwad. The contents is different from that of the Masala dosa. I have tried this recipe quite a few times and has been well-received by people who tasted it. Hope you get a chance to try this and let me know if you liked it.
What you need to have:
1. Split Blackgram Dal – 1 cup
2. Raw rice(Sona Masuri) – 6 cups
3. Split Bengalgram Dal OR Dali Dal – 2 Tablespoons
4. Fenugreek seeds – 2 Teaspoons
5. Beaten rice (Medium) – 2 Tablespoons
6. Water – 8 cups
7. Salt As per taste
8. Cooking oil(Raw) – 2 Tablespoons
9. Sugar – 2 Teaspoons
Ingredients of Paper Masala dosa
What you do with what you have:
1. Mix the two Dals, fenugreek seeds and rice together and wash 2-3 times drain all water and soak it in 8 cups of water for about 4 hours. Also soak Beaten rice as well in it.(I have used Dalia dal)
2. Grind soaked dal and rice in the grinder using only the water that has been used for soaking and set it aside for fermentation over night. Add required quantity of salt to the batter.(Please donot use extra water at all, since i have measured and put it up.) The ground batter is as shown in the image below. The grind Dosa batter
3. The batter will be fermented by overnight and is as shown in the image below. The fermented Dosa Batter
4. Add raw cooking oil and sugar to it and stir well.
5. Place a Dosa griddle on the flame and add a few drops of oil on it. When heated, sprinkle water on it and rub in either with a piece of coconut coir or tissue paper. Pour a laddle of dosa batter on the hot griddle and flatten it as thin as required simmering the flame.
6. Sprinkle cooking oil on the top of it and and put it on high flame till it is fried and the bottom turns light brown (and perhaps crispy) as shown in the image below.
Enjoy with either Potato bhaji or chutney. (Refer to Red chutney and Green chutney in my Masala Dosa post) Ready to serve Paper Masala Dosa with Potato Bhaji
How long it takes: 5-8 minutes
Number of Servings: 40 Dosas
Good to know:
Frying Masala Dosas itself can be perfected by practice. Here are some tips.
1. Always heat dosa griddle on high flame pouring a few drops of oil/ghee for 2-3 minutes.
2. Once it is heated lower the flame and & sprinkle a few drops of water and rub either with tissue paper or with coconut coir , and then pour the batter, so that it can be flattened to the required thickness.
3. Later again put it on high flame till done. But make sure you keep watching, so that it doesn’t get charred.
4. Apply red chutney if required as soon as you flatten the dosa so that it gets cooked and tastes better.
5. Lastly place the Potato bhaji and fold and serve hot.