Plain Paper Dosa Recipe
How to make super crispy and thin dosa with homemade batter.
Plain Dosa Recipe– step by step presentation of crispy and paper like Rice dosa. Paper dosa is basically a lighter version of dosa with lots of crisp and paper like texture.
Idli and dosa is a traditional South Indian Delicacy. Dosa is a soul food for all the south Indian people, but it has also become the most in demand food in the rest of the country too.
I generally prefer idli and dosa for my weekend breakfast or dinner. Light weight and easy to digest dosa is a big hit weekend food among my family. I do lots of experiments with a batter of idli and dosa. I have been using homemade dosa batter since quite a long time now. Grinding process is performed by my regular grinder. I always prefer to grind lentil and rice in a small batch for fine and smooth batter. Sometimes I use the same batter for both. As soon as my dosa batter gets ferments I make idli out of it and then add extra water for further dosa making.
Plain dosa goes well with sambhar / sambar and multi varieties of chutney depending upon your mood. You can even have it with normal curry too.
Ingredients for making Plain Paper Dosa Recipe
Rice – 3 cup
Skinned split black lentils (Urad dal) – 1 cup
chana dal – ½ cup
Ghee/ oil – ¼ cup
Tissue paper – 3
Basic preparation for making Plain Paper Dosa Recipe
- Wash rice and lentils and soak separately in fresh water for 4 -5 hours.
- Make a fine batter using a manual grinder or an electronic grinder (I have used my normal food processor grinder) by adding sufficient water
- Combine both rice and lentil batter in a large mixing bowl. Mix well and covers it with a lid.
- Keep it in a hot place for a day or overnight. If generally grind my batter Thursday night for Saturday cooking.
Method for making Plain Dosa Recipe
Step 1: Bring the batter out, add salt and stir well. Now add required water and stir well. Batter should be in a thick pouring state, but not in a watery.
Step 2: Collect ghee or oil, water separately in a bowl. Make a tissue paper ball by rounding it.
Step 3: Now heat a flat nonstick tawa / pan on gas and the dip tissue paper ball in the oil and spread on to properly.
Step 4: Now fill a medium size ladle with the batter and pour the batter in the center of tawa. Now with the back of the ladle spread the batter in a circular motion toward inside out as much as possible. Spread it as thin as possible to make crisp dosa.
Step 5: Just after ½ minute sprinkle some ghee / oil on dosa. It will start leaving corners within 1 minute, and will also change its color, white to golden.
Step 6: Gently lift the paper dosa with the help of spatula and bring out directly on the serving plate.
Make the rest of paper dosa the same way and enjoy super crispy, super thick paper dosa with chutney and sambar.
Few useful tips for making Plain Dosa Recipe
- Use a well-greased pan for making dosa. After every dosa, sprinkle a handful of water on tawa for making pan temperature normal. After that, spreads oil same way as described earlier.
- Make a smooth batter without any granules.
- Chana dal will give a crunchy and golden texture to the dosa.
- If, you are using a regular iron tawa for paper dosa then grease it properly and it should not overheat before cooking.
- Here in Delhi summers are really hot and winters are cool too. For me overnight fermentation works well during summers. Whereas in winters it took approx 2 days (when no Sun around) for perfect ferment.
- You can use onion or potato for tawa greasing too. Just cut onion or potato in two parts without removing outer layer, dip in oil and grease.