Paper Dosa
Ingredients
Idli rice – 4 cups
Whole black gram (uzhunnu) – 1 cup
Methi seeds – 2 tsp
Gingely Oil - few spoons
Salt to taste
Directions
1. Wash and soak whole black gram, idli rice and methi seeds separately for at least 8 hours in water.
2. Grind black gram with methi seeds first.
3. Once that is ground fine, add idli rice and grind everything into a fine batter.
4. Add salt and keep it overnight in a warm place to ferment.
5. Pour a ladle of the dosa batter on a hot non- stick pan and give it a circular shape.
6. Pour few drops of gingely oil on the edges if needed and cook the dosa till the bottom side of the dosa is golden brown.
7. Fold the dosa and serve the hot and crispy dosa with chutney and sambhar.
Idli rice – 4 cups
Whole black gram (uzhunnu) – 1 cup
Methi seeds – 2 tsp
Gingely Oil - few spoons
Salt to taste
Directions
1. Wash and soak whole black gram, idli rice and methi seeds separately for at least 8 hours in water.
2. Grind black gram with methi seeds first.
3. Once that is ground fine, add idli rice and grind everything into a fine batter.
4. Add salt and keep it overnight in a warm place to ferment.
5. Pour a ladle of the dosa batter on a hot non- stick pan and give it a circular shape.
6. Pour few drops of gingely oil on the edges if needed and cook the dosa till the bottom side of the dosa is golden brown.
7. Fold the dosa and serve the hot and crispy dosa with chutney and sambhar.
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