Cook Without Book

As the name suggests, this dosa is paper-thin, golden brown and crispy. In hotels, it is served as a huge roll because it is so thin, a large dosa can be made with just a ladle or two of batter! served hot with chutney and sambhar, paper dosa is truly an irresistible dish that is loved by all, especially children. Add your private note Preparation Time:  10 mins Cooking Time:  15 mins Makes 10 to 12 servings Ingredients 1/2 cup   raw   rice (chawal) 3/4 cup   urad dal (split black lentils) 1/2 cup   rice flour (chawal ka atta) salt  to taste oil  for cooking To Serve sambhar Method Wash and soak the raw rice and urad dal for about 4 hours. Drain, add the rice flour and salt and grind to a smooth paste using enough water to get a batter of coating consistency. Heat a non-stick tava and grease it lightly with oil. When hot, pour a ladle full of the batter and spread it using circular motion to make a paper thin dosa...

Ingredients For Dosa: Raw Rice - 1 cup Par boiled rice - 1 cup Urad dal - 3/4 cup Chana dal - fistful Tur dal - fistful Methi seeds - 1 tsp Poha - 1/4 cup Sugar - 1 tsp Salt to taste For Potato Masala: Potatoes - 2, large, boiled, peeled and cubed Onion - 1, large, sliced Green chilies - 2-3, slit Ginger - 1", finely minced Turmeric powder - 1/4 tsp Lemon juice - 1 tsp Salt to taste Oil - 1 1/2 tbsps Coriander leaves - 2 tbsps, finely chopped for garnish For tempering of Potato Masala: Mustard seeds - 1 tsp Urad dal - 1 1/2 tsps Curry leaves - 1 sprig For Red Chutney: Red chilies - 4-5 Roasted gram dal - 1/4 cup (dalia/putnala pappu) Onion - 1 tbsp, finely chopped (optional) Coconut - 1/4 cup, fresh and grated Garlic - 1 large clove (optional) Tamarind - 1 1/2 tsps Salt to taste Sugar - 1/4 tsp (optional) Oil - 1 tsp Method To make the dosa batter, soak rice, parboiled rice, urad dal, chana dal, tur dal and methi seeds in a large bowl...