Plain Paper Dosa

Source : Savi-Ruchi and Mane Adige

As I was browsing through Sushma's blog, this particular  post on paper dosa caught my attention and I decided to give it a try:) I followed the recipe exactly and the dosas came out great. I live in Ohio where the winters are pretty harsh and during those time i shy away from making dosas or idlis as it kind of  difficult to ferment. Come Summer, i make a lot of idlis and dosas. I had seen this recipe quite some time back but was waiting for summer to try it because i believe that first impression is the best impression:).. I have made this dosa 4 or 5 times now and has been a hit everytime. I use this batter to make plain dosa, masala dosa, mysore masala dosa uttapam , guliappa etc.
Here is the recipe:

Ingredients:

1. 3 1/4 cups of rice
2. 1/4 cup chanadal
3. 1 cup urad dal
4. 2 tbsp thick poha
5. 1 tbsp methi seeds or fenugreek seeds
6. Salt to taste
7. 1 tsp ghee or oil or butter per dosa

Method:

1. Soak the dals, rice, methi seeds and poha with  enough water for about 6 hours.
2. Grind the ingredients except the salt with just enough water to make a smooth batter with the consistency of thick milkshake. Do not make it too runny as dosas will not turn out good. The thicker the batter, the crispier the dosa is.
3. Allow the batter to ferment in a warm place. Use a large enough vessel which has space for the batter to rise.
4. When the batter has fermented, add salt and mix well.
5. To make a dosa, heat a tava.If you are using a non stick tava you can pour a laddle of batter (when the tava is hot) directly. If using a iron tava, grease it first and then pour the batter.
6. As soon as you pour the batter, start spreading the batter in a fast circular motion from the center to out with the back of the laddle.It is important to start this quickly otherwise the batter on the tava will start cooking and will be difficult to spread.
7. Put a few drops of ghee or oil on the dosa and also on the edges. Cook it on medium heat until it is golden brown. If you want the dosas to be crisp, do not cover the dosas while they are cooking. by doing so the dosas will be soft and not crisp.
8. For a crispier dosa just cook the dosa on one side.
9. Serve it hot with sambar and chutney of your choice.