Paper Dosa

Instructions

1. 1

   Rinse the rice and urad dal separately under running water until the water runs clear.

2. 2

   Soak the rice and urad dal separately in water for at least 4-6 hours. Add the fenugreek seeds to the urad dal while soaking.

3. 3

   Drain the soaked rice and grind it into a smooth batter using a little water as needed.

4. 4

   Similarly, drain the urad dal and fenugreek seeds and grind them into a smooth batter.

5. 5

   Combine both batters in a large bowl, add salt to taste, and mix well.

6. 6

   Cover the bowl and let the batter ferment overnight or for about 8-12 hours in a warm place.

7. 7

   Once fermented, stir the batter gently. It should be of pouring consistency.

8. 8

   Heat a non-stick pan or a cast-iron skillet over medium heat and lightly grease it with oil.

9. 9

   Pour a ladleful of batter onto the center of the pan and spread it outwards in a circular motion to form a thin dosa.

10. 10

    Drizzle a few drops of oil around the edges and cook until the dosa turns golden brown and crispy.

11. 11

    Carefully fold the dosa and remove it from the pan.

12. 12

    Serve hot with chutney and sambar.