Dosa
Dosa, chutney and sambar are quintessential South Indian breakfast that are loved by all. I like to make dosas for breakfast because of it’s universal appeal. But making authentic, thin and golden crispy dosa can be a bit tricky. While searching, I came across this recipe which helped me in making thin like paper dosas.
 Dosa
Paper Dosa is a traditional South-Indian delicacy. There are many different recipes for paper dosa, which is basically thin like paper and very crispy. I prefer to roll my dosa before serving, along with some spicy, tangy sambar and chutney.Since it is very crispy, I love to have it without using any spice or masala filling.
 Dosa
 My son loves it with masala filling stuffed inside it. Since paneer is his favorite, I make him paneer stuffed paper masala dosa. Though normally I serve my dosa with coconut chutney and sambar. This time I serve it with some roasted bell pepper and tomato chutney which was awesome in taste.
dosa-3
  For this roasted Bell pepper and Tomato chutney , all you need is to roast 1 Bell pepper and 2 Tomatoes and let it cool. Peel and keep aside. Dry roast 1 tsp bengal gram, 1 tsp cumin seeds, 2 dry red chillies, 2 small pods of garlic and grind to a fine paste along with the roasted bell pepper and tomatoes. Add salt and serve with a tempering of mustard seeds, Asafoetida, and a sprig of curry leaves.
Dosa
This South Indian breakfast dish is a brilliant blend of colors, flavors, nutritional balance, taste and visual appeal. It is loved by all for it’s versatile nature. You can change the batter as well the filling to have a different types of Dosa for breakfast.
 Dosa

Tips for Perfect Crisp Paper Dosa:

  • A heavy and large iron skillet with a wide burner is the first thing you need to make a  Dosa.
  • The griddle needs to be super hot.  To check it’s perfect temp, just sprinkle a tsp of water. If it starts splashing and drying out quickly, then your griddle is ready for using.
  • Weather plays an important and deciding role for the fermentation process. In winter months it can take almost 24hours to foment properly, besides the right proportion of ingredients.
  • The consistency of the batter is very important, if it is too watery, then add some rice flour and if it is of dropping consistency, then add some buttermilk to it.

 

 

 

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Crispy Paper Dosa- How to make crispy Dosa at home
Paper Dosa is an ultra thin south Indian breakfast rolled like a paper without any masala filling served hot with chutney or sambar and steaming hot coffee.
Dosa
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Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 24 hours
Servings
persons
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 24 hours
Servings
persons
Dosa
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Wash rice and dal separately for 2-3 times and soak them in a separate bowl with required water. Soak fenugreek seeds separately. Cover both the bowls with a lid and soak up to 3-4 hours in a warm place.
  2. Now add the fenugreek seeds, cooked rice to the soaked rice and grind in a mixer or grinder and make smooth batter/paste using little water . If you find it difficult to grind, try it in small batch. Do not make the batter of thin consistency, make thick but it should be able to pour smoothly. Remove it into the big vessel or big mixing bowl.
  3. Grind urad dal and make smooth paste using little water. Add grinded urad dal paste into the rice batter, stir it, mix it well, cover it and keep aside in warm place for 6-7 hours or overnight till fermented. Mine took 24 hours to ferment properly.Before making the Dosa, add salt.
  4. Heat an iron griddle on a wide burner to make dosa. Take the prepared batter mixture and mix it well with ladle or big spoon.
  5. Now grease the griddle with half of a onion or potato with few drops of oil, then sprinkle few drops of water over the griddle, and if you can see the water sizzling and evaporating immediately, then your griddle is ready for making Dosa.
  6. Pour the big full spoon of mixture over the center of griddle and spread the batter with circular motion and make thin big circle shape dosa.
  7. Spread 1 tsp of oil or ghee on the edges of the dosa and cook it till golden brown, crispy down side. Now fold over while pressing it lightly, using a spatula to make a flat roll, repeat with the remaining ingredients to make more dosa.
  8. Serve hot, crispy dosa with sambar, chutney and some steaming hot coffee.
Recipe Notes

 If you do not have a iron griddle, you can make dosa in a nonstick pan. The only thing you have to keep in mind is to heat the pan in medium heat and once hot, sprinkle water in it and bring the gas to a low flame to balance the temp. Then pour the batter and you can easily spread it. Do not apply oil on the pan if you are using non stick cookware.

This recipe is going to be part of our this week's Foodie Monday Bloghop theme #SouthIndian Breakfast recipes.

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