Paper Dosa
Ingredients :
For Paper Dosa
½ cup raw rice
¾ cup urad dal
½ cup rice flour
salt to taste
oil for cooking
For the Sambhar :
1 cup toovar dal
1 chopped tomato
1 chopped onion
2 brinjals, cubed
1 drumstick, cut into 4 pieces
1 potato, peeled and cubed
1 tbsp tamarind pulp
salt to taste
For the Sambhar Masala :
6 to 8 red chillies
1 tbsp coriander seeds
1 tsp methi
1 tbsp toovar dal
1 tbsp chana dal
1 tbsp urad dal
1 tsp haldi powder
½ tsp hing
1 tsp oil
For the Tempering :
1 tsp mustard seeds
6 curry leaves
¼ tsp hing
2 tbsp oil
Method :
For the Sambhar Masala :
1. Heat the oil and roast all the ingredients for the sambhar masala in it.
2. Grind to make a fine paste in a mixer using a little water. Keep aside.
For the Paper Dosa :
1. Wash and soak the raw rice and urad dal for 4 hours.
2. Drain, mix the rice flour and grind to make a smooth paste using enough water to get a
1. Wash and soak the raw rice and urad dal for 4 hours.
2. Drain, mix the rice flour and grind to make a smooth paste using enough water to get a
batter of coating consistency.
3. Heat a non-stick tava and grease it lightly with oil.
4. When hot, pour a ladle full of the batter and spread it using circular motion to make a
3. Heat a non-stick tava and grease it lightly with oil.
4. When hot, pour a ladle full of the batter and spread it using circular motion to make a
paper thin dosa.
5. Cook on one side, pouring a little oil along the edges while cooking.
6. When it becomes crispy, make a roll.
7. Repeat the same procedure for the remaining batter.
5. Cook on one side, pouring a little oil along the edges while cooking.
6. When it becomes crispy, make a roll.
7. Repeat the same procedure for the remaining batter.
For Sambhar :
1. Wash and pressure-cook the dal, tomato, onion, brinjals, drumstick and potato with 2
1. Wash and pressure-cook the dal, tomato, onion, brinjals, drumstick and potato with 2
cups of water.
2. Then put the tamarind pulp, sambhar masala, salt and 4 cups of water and allow it to
2. Then put the tamarind pulp, sambhar masala, salt and 4 cups of water and allow it to
boil.
3. Prepare the tempering by heating the oil and frying the mustard seeds, curry leaves and
hing until the mustard seeds crackle.
4. Put this to the sambhar and boil for at least 15 minutes.
Courtesy : Recipes Indian
