Its raining dosas in my blog! But i don’t think anybody would have a problem especially if you are a dosa fan like me.. Dosas are such a wonderful way to start your day.. Though the authentic dosa was made only using rice,urad dal and fenugreek seeds,now there are umpteen number of dosas that you cannot imagine.. I was lucky enough to be gifted with this recipe book called “99 Delightful Dosas by Jayashree Prabhu”.. I take this opportunity to thank my grandmas sister for her wonderful gift.. Books are always the most precious gift one can get..
Even though i am the proud owner of this book since months, i had never really tried the recipes from it..But since after this blog, i am always in look out for yummy and easy recipes more than usual.. So last week i dedicated some time to go through this book and found this paper dosa recipe.. I found it pretty easy to make and tried it the next day.. I must say i was not disappointed at all… This dosa can beat any restaurant paper dosa with its super thin layer and yummy taste..A combination with sambar or chutney can make your breakfast heavenly..As usual i shared this recipe with my in laws and they tried it and loved it too..
So do try this super yummy dosa and take your breakfast to another level!
Health Benefits of Dosas: Since it contains lentils, dosas are a great source of Protein and Carbohydrates which can keep your hunger pangs away for a long time thus curbing overeating..Dosas and idlis are probiotic foods(since the batter is fermented) which are beneficial for the absorption of vital vitamins and minerals in the body and also for improving immunity..
1 Cup Dosa Rice
1/2 Cup Urad Dal/ Skinned Black Gram
1 tsp Fenugreek seeds/Methi seeds
1/2 Cup Rice Powder
2 Tbsp Gram Flour/Besan (for the colour)
Salt to taste
Oil to grease the pan
1.Wash and soak the rice,urad dal and methi seeds together in enough water for around 4 hours..
2.Blend them along with little water in a mixer to a smooth batter..
3.Add the rice powder,gram flour and salt and blend for half a minute along with the above batter..
4.Pour the batter into a bowl (preferably stainless steel) and mix together with clean hands..
Note:This is done to kick start the fermentation process by the warmth of the hands..
5.Keep the batter for fermentation in a warm place overnight or for at least 8 hours..
Note:See my fermented batter.. It actually doubled in size and touched the plate i used for covering the bowl..So always use a bowl which is large enough to carry at least twice the blended batter..
6.Heat a pan with oil..Add a ladle full of batter into the center of the pan and spread in clockwise direction till the dosa spreads all over the pan..This is to be done on low flame..
Note: If the batter is thick and not pourable,you can always add little water to make it into a pourable batter..
7. Cover and cook for around a minute on high flame..
Note: To spread the dosa easily,use low flame and while cooking change to high flame..
8.Open cover and remove the dosa from the pan..
Note: You can also flip and cook if desired but this dosa does not require that..
Serve hot with chutney or sambar!