Paper Dosa

This recipe will help you get some thin and crisp paper dosa. It’s quite amazing. The only variation on it I added was to follow the directions that came with my Futura tava about water. They recommend draining the rice/dal mix before grinding and then adding about 2 1/2 cups of water as the grind proceeds. After fermentation, I added another scant 3/4 cup.

Futura also says to raise the heat from medium to medium-high while the first dosa is cooking, but you should do this to every dosa. Be advised that the tava needs to be hot without being too hot. If the tava is too hot, the batter will tear as you try to spread it, and if it is too cold the dosa won’t get crisp.

Hotel and street cooks sprinkle the tava with water and turn the heat down between dosas, and also sprinkle and spread the dosa with oil/ghee after the batter has been spread before turning the heat way up. On an electric cooker, the reaction time is much slower than it is on a gas cooker, so it’s often necessary to flip the dosa to speed up the cooking time.

Mane Adige: Paper Plain Dosa, modified.

Ingredients

  • 1 cup Urad Dal
  • 3- 3 & 1/4 cups Rice (a combination of two cups idli rice and one cup parboiled is good)
  • 1/4 cup Chana Dal (optional)
  • 2-3 tbsp Methi Seeds
  • 2-3 tbsp Poha, thick
  • 1 tsp Ghee/Butter/Oil for each dosa
  • Salt as per taste (roughly a teaspoon)
  • 1 tsp. baking powder (optional)

Method

  1. Soak the dal, rice, methi seeds and poha with enough water for at least 3-6 hours. Change water three times. Can be soaked in a common vessel.
  2. Grind the soaked ingredients with enough water to a very smooth paste; But keep in mind not to add too much water and make the batter runny.
  3. Cover and allow batter to ferment in a warm place for about 8-12 hours; Make sure the container has enough room for the batter to rise. An oven with a 25 watt trouble light works well.
  4. Add salt (and baking powder if you like) to the fermented batter and mix well.
  5. Place a non stick griddle on medium heat. Test heat with a quarter cup of water, which should bounce before you wipe it off. Once hot, pour a ladle full of batter at the center. With the back of the ladle, spread the batter thinly, starting from the center and working outwards, in a fast circular motion. About 12 -15 revolutions should do it, but the batter must be spread thin to be crisp.

    Note: Spread the batter as soon as you pour it on the griddle – the batter will start getting cooked otherwise and stick to the ladle, if you wait too long. If it tears, go in the reverse direction to fix the tear.

  6. Pour few drops of ghee/oil all over the dosa and also at the edges, spreading with a spatula. Let cook on medium high heat until the thin parts turns dark brown.
  7. If making masala dosa, put a glob of potato curry in the center and fold the dosa over it from two sides.
  8. Remove from griddle and serve immediately with coconut chutney, sambar, kurma, saagu or any other side dish of your choice.

Equipment:

Futura 33 cm non-stick tava; may substitute any large frypan or griddle, but the bigger the tava/griddle, the bigger the dosa.

UltraGrind+ idli grinder; may substitute high-power grinder/blender of Indian origin, an American blender won’t really cut it. The batter needs to be smooth.

Prep Time:

About 15-20 mins for grinding and 2-3 mins for cooking each dosa;

Yield: about 10-12 dosas