Restaurant style Dosa Batter recipe

Ingredients

• 1.5 cups ukda rice
• 1.5 cups idli rice
• 1 cup urad dal
• 1/4 cup rice flour
• 1 tablespoon chana dal
• 1/4 teaspoon fenugreek seeds
• 1 teaspoon salt
• oil as required

Steps

1. Put the ukda rice and idli rice together in a bowl. Wash them a couple of times with fresh water, then leave them soaking in water for 5 hours.
2. In a separate bowl, combine the urad dal, chana dal and ¼ teaspoon methi seeds. Rinse a couple of times in fresh water and soak in water for 5 hours.
3. After 4 to 5 hours, grind the urad dal, chana dal and methi seeds into a fine, light and fluffy batter. Strain the rice thoroughly and drain away its water. Put the soaked rice with a little water in the same grinder; use one batch or two batches to grind it into a fine paste. Mix the two batters together very thoroughly.
4. Mix the rice flour into the prepared batter thoroughly. Cover it and leave it to ferment for 8 to 9 hours.
5. After 8 hours, mix the salt thoroughly into the batter. Give the batter a light stir before starting the dosas.
6. Spread the batter into a thin, neat round dosa and start cooking over medium heat. Use a spoon to drizzle some oil onto the dosa. As the base turns golden, the paper dosa grows crisper.
7. Serve the paper dosas hot, accompanied by coconut chutney and sambar.