SPECIAL DOSA

Crispy paper dosa . In hotels, it is generally folded up into a cone or roll before serving, making it a hot favourite amongst kids.

Ingredients for batter:

2 cup idli rice 

1/3 cup urad dal 

1 cup boiled cooked regular rice 

Ingredients for dosa :

Oil / gee 

For Serving:

coconut chutney

sambar

Method:

Wash and soak the raw rice and urad dal separately for 3 to 4 hours and drain well.

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.

Add the salt and mix well.

Keep overnight night or Atleast 6 hours for fermentation .

After fermentation batter will be ready for dosa.

Dosa preparation :

Heat a non-stick tava .

Sprinkle a little water on the tava and wipe it off gently using a cloth.

Pour a ladleful of the batter on it and spread it in a circular motion to make a very light and thin layer.

Batter should be even from centre to outer end.

Smear ghee/oil  over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp.

No need to flip other side .

Cut radially and start rolling into cone.

Serve with coconut chutney and sambar.