Crispy Paper Dosa

"Dosa or Masala Dosa" has a wonderful and incredible childhood memories of mine when I visit any appetizer hotels with my family and enjoying a variety of appetizers.In those days going to a restaurant was a very excitement treat.

Each one oder different types of appetizers and we start sharing and tasting each one's dish and then 2Nd oder will be the best one.
And I always prefer the masala Dosa because I love the taste of stuffed boiled spicy potatoes.
First finished whole Dosa leave masala for last taste and slowly slowly by enjoying I take little little bite of it. Ufffffff Pease of mind so so relaxed.
But today instead of potatoes I use dry green peas chat for stuffings.
A different taste to masala Dosa. This is actually for my Hubby who always avoid to eat potatos.
Take a look .....

Ingredients:

3 Cup rice
2 Cup Black gram Dal
1 tbsp Butter
Water
Salt

Dosa Batter :

Clean , wash the rice and urad Dal properly.
If you wash properly then instead of using plain water you may use these water for dosa batter . These water may help the batter for nice and fluffy fermented batter.

Soak rice and urad dal for 6 hours. After 6 hours Grind into a smooth paste a perfect consistency like a pan cake batter. Remove in a large size vessel add salt stir well.
Cover the batter and let sit overnight.

When your dosa batter is good fermented then only you can get it as thin as you want.
Next day remove the lid you can see it will double in quantity . Using a ladle stir slowly to sit the above foams and mix well leave for 1 hour.

Keep half bowl of water and a muslin cloth near Dosa preparations.
In a seasoning pan add butter when it melt remove in a bowl add 4 tbsp water stir well and keep near of Dosa preparations.
Take a brinjal cut the tip with little extra ,dip this to butter solution. And keep near to Dosa preparations.
Heat a dosa pan on high flames now take hand full of water and just throw on the surface of pan it starts sizzling, wipe it off gently using a muslin cloth. Switch the flame to low apply butter and water solution on pan using the brinjal tips.
Now take two ladle full of batter pour on the centre of the pan and start spreading the batter into a big round, moving outward from the center in a circular motion.

(If your pan is small in size then one ladle is enough for one thing paper Dosa).
When Dosa starts dry then dip the brinjal tips on butter solution and apply the edges of dosa.
Through this solution, the edge of dosa will be brown and become all crispy, and it also helps release from pan. Let Dosa cook till golden-brown.
(Paper Dosa's always cook only one side )

When it's perfect golden brown fold as cylindrical shape or cone shaped.
Serve with Chutney and sambar.

Paper Dosa

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