I like to make dosas for breakfast, mainly because half of the work is done when batter is prepared on the previous day. So I am always in search for these dosa recipes. Recently I tried this recipe and we both loved it. There are many different recipes for paper dosa, which is basically dosa which is thin like paper and very crispy. Usually in restaurants, they use a big tava and make a huge paper dosa. But since I have a small tava, I could not make it so huge.
My aayi has a diary in which she has been writing recipes for many years now. Instead of stealing her diary, I copy as many recipes as possible. This is one such recipe I had copied from her book. We both enjoyed it a lot. The dosa was very thin and crispy.
It is a bit difficult to remove first few dosas from tava. But once tava comes to proper temperature, they come out well.Â I served this with Richa’s Zuke-A-mole which was a perfect combination.
1 cup rice
1 cup boiled rice(ukdo tandul/rosamatta rice)
1/2 cup urad dal
1/2 tea spn fenugreek seeds
1 cup rice flour
Soak both rices, urad dal and fenugreek seeds for about 4-5 hrs.
Grind it to a smooth batter. Add rice flour, salt, mix well and leave for overnight. Make the batter thinner than normal dosa batter.
Next day make thin dosas.
Serves : 4-5
Preparation time : 30mins