Crispy Paper Dosa by Tarla Dalal

Crispy Paper Dosa, no fermenting required to make these thin crispy dosas!
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Crispy Paper Dosa
Crispy paper dosa is a super-star whose fame has carried it from south india to the most famous restaurants all over the world! as the name suggests, this dosa is golden brown, crispy and so thin that a huge dosa can be made with just a ladle or two of batter. In hotels, it is generally folded up into a cone or roll before serving, making it a hot favourite amongst kids. Serve hot with chutney and sambhar for a delicious south indian meal.
Preparation Time: 2 minutes. Cooking Time: 15 minutes. Makes 10 dosas.
Soaking Time: 3 to 4 hours.
½ cup raw rice (chawal)
¾ cup urad dal (split black lentils)
½ cup rice flour (chawal ka atta)
Salt to taste
Ghee for greasing and cooking
For serving
Coconut chutney
Sambhar
1. Wash and soak the raw rice and urad dal separately for 3 to 4 hours and drain well.
2. Combine the rice, urad dal and rice flour and blend in a mixer to a smooth paste using enough water to get a batter of thick pouring consistency.
3. Add the salt and mix well.
4. Heat a non-stick tava (griddle) and grease it lightly using ghee.
5. Sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth.
6. Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9") diameter thin circle.
7. Smear a little ghee over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp.
8. Fold over to make a semi-circle or a roll.
9. Repeat with the remaining batter to make 9 more dosas.
Serve immediately with coconut chutney and sambhar.