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Paper thin Crispy Dosa (using Aval )


Paperthin-Crispy-Dosa


              

                            I was always thinking of posting an Idli/ Dosa recipe. Until now I was waiting for the perfect  recipe so that I wont let my readers down . Earlier my idlis and dosas were good but not better . But now I use Pressed rice or aval which is why I think my Idlis are soft and Dosas are crispy.  And you can hear the sound ''krr'' when you fold it. 

Paperthin-Crispy-Dosa

Ingredients :

  1. Idli Rice (pachari) : 2 glass
  2. Urad Dal : 1/2 glass
  3. Fenugreek seeds : 2 tbsp
  4. Pressed rice ( Aval ) : 1/4 glass
  5. Water : as required
  6. Salt : to taste 

Method :

  1. After washing soak rice, aval, fenugreek seeds and urad dal in water for 6-8 hrs. Always soak together rice & aval in one bowl and urad dal & fenugreek seeds in another. I usually soak from morning and grind it in the evening and prepare for next days breakfast.
  2. After the soaking time, discard the water soaked with rice and preserve the one soaked with dal. Grind together rice and aval with little water to form a paste in a blender or grinder. If using blender, it will start heating up. So better add ice  or cold water to prevent the heat and blade damage (See note). The result should be completely grain-free. Pour this into a large bowl. 
  3. In the same blender, add urad dal and fenugreek seeds. Pour dal soaked water into blender such that water level is an inch or two above dal level. Grind to get a smooth,creamy and grain free batter. Pour this onto the rice-aval batter. Mix well with your hands. Mixing with hands will help in fermentation. Place this in a warm environment for fermentation upto 6-8 hours or overnight. For people residing in cold countries or during winter days, the fermentation can be done in oven.
  4. After fermentation you will notice the batter has risen and taste has gone sour which . Add salt to this and little water to loosen it little. 
  5. Heat a thava and when it gets hot, pour a ladle full of batter onto the centre and swirl it round with the ladle's back side to form a circle. Keep the flame high. Add ghee or oil over it which is optional.When you see the edges coming out, you can flip them . After 2 min, take them out.  


    Paperthin-Crispy-Dosa 


  6. When making Masala Dosa, no need to flip. Keep flame in high so that both sides are cooked. And place the filling in the centre.
  7. Serve with Coconut chutney , Sambar or quick Tomato Chutney

Notes :

  • Use minimum amount of water to make the batter.


Paperthin-Crispy-Dosa



by Nilofer Ajmal

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