Опубликовано: 1 окт. 2013 г.
Crispy Paper Dosa, no fermenting needed to create these thin crispy dosas!
Recipe link. world wide web.tarladalal.com/Crispy-Pape.
Crispy Paper Dosa
Crispy paper dosa is really a super-star whose fame has transported it from south india to the favourite restaurants around the globe! as suggested by its name, this dosa is golden brown, crispy and thus thin that an enormous dosa can be created with only a ladle or a couple of batter. In hotels, it's generally folded away right into a cone or roll before serving, which makes it a warm favourite among kids. Serve hot with chutney and sambhar for any scrumptious south indian meal.
Preparation Time: 2 minutes. Cooking: fifteen minutes. Makes 10 dosas.
cup raw grain (chawal)
cup urad dal (split black lentils)
cup grain flour (chawal ka atta)
Salt to taste
Ghee for greasing and cooking
For serving
Coconut chutney
Sambhar
1. Wash and soak the raw grain and urad dal individually for three or four hrs and drain well.
2. Combine the grain, urad dal and grain flour and merge a mixer to some smooth paste using enough water to obtain a batter of thick flowing consistency.
3. Add some salt and blend well.
4. Heat a non-stick tava (griddle) and grease it gently using ghee.
5. Sprinkle just a little water around the tava (griddle) and wipe them back lightly utilizing a cloth.
6. Pour a ladleful from the batter onto it and spread it inside a circular motion to create a 225 mm. (9") diameter thin circle.
7. Smear just a little ghee regarding this and across the edges and prepare on the high flame up until the dosa turns brown in colour and crisp.
8. Fold over to create a semi-circle or perhaps a roll.
9. Repeat using the remaining batter to create 9 more dosas.
Serve immediately with coconut chutney and sambhar.
