Dosa, chutney and sambar and Masala Dosa are quintessential South Indian dishes that have universal appeal. Children and grown-ups as well as people outside of India are big dosa fans. But making authentic, thin and golden crispy dosa or masala dosa can be a bit tricky, here’s an elaborate recipe of the dosa batter with some tips and tricks that will help you make near-perfect Dosas!
1 tbsp Besan
Salt to taste
1 cup Urad Dal
1 cup Raw Rice
2 tsp Fenugreek Seeds
½ tsp Sodium-Bicarbonate
How to make Paper Dosa:
Wash rice, dal and methi seeds, and soak them in warm water for about 4 hours.
Grind them together to form a smooth batter of semi-liquid consistency.
Add besan to this batter and mix well. Allow the batter to ferment for at least 8 to 12 hours.
Now before making the dosa, add salt and sodium bicarbonate to the batter and stir well.
Heat up a flat griddle on high flame and once heated, lower the flame.
Apply little oil to the heated pan and carefully pour a tbsp of dough over the pan. Immediately, spread it thin and evenly in a circular shape and turn the flame high.
Allow it to get cooked on one side for a few minutes. Pour some cooking oil and roll it up when it gets nicely roasted.
Paper Dosa is ready to eat. Serve hot immediately with chutney and sambhar.