Paper Dosa
Equipment
Ingredients
Dosa Batter
parboiled rice (rinsed)
250 g
split black gram (rinsed)
125 g
fenugreek seeds
5 g
salt
10 g
Toppings
oil
30 ml
potatoes (boiled, mashed)
300 g
onion (sliced)
100 g
Instructions
Soak the rice and dal
Rinse and soak the rice, dal, and fenugreek seeds separately for at least 4 hours.
Grind the batter
Drain the soaked ingredients and grind them separately into a smooth batter, then combine.
Ferment the batter
Add salt and let the batter ferment in a warm place for 4-6 hours until bubbly.
Prepare potato filling
Sauté onions and mix with mashed boiled potatoes for the classic masala filling.
Cook the paper dosa
Heat a non-stick pan, spread a thin layer of batter in circular motion, drizzle oil, and cook until crisp and golden.
Original recipe
Storage
Batter can be stored in the refrigerator for up to 2 days; stir before use.
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