Hello, I’m Kate. Today, I will show you a way to prepare paper dosa (ghee roast) recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Paper Dosa (Ghee Roast) Recipe
Paper Dosa (Ghee Roast) is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Paper Dosa (Ghee Roast) is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook paper dosa (ghee roast) using 7 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Paper Dosa (Ghee Roast):
- Take 3 cups rice, sona masuri / dosa rice
- Get 1 cup urad dal
- Take 1/2 tsp methi / fenugreek seeds
- Get 1 cup thin poha / avalakki / beaten rice
- Prepare to taste salt
- Prepare As needed water for soaking
- Prepare as required Or use Ready made Dosa batter
Steps to make Paper Dosa (Ghee Roast):
- Firstly, in a large bowl, soak 3 cups of rice and methi seeds for at least 5 hours.furthermore, soak urad dal for 3 hours.drain the water from urad dal and keep aside. - * transfer the soaked urad dal into blender and blend to smooth and fluffy batter. Then blend the soaked rice along with poha adding water if required. - * transfer to the bowl of urad dal batter. - * mix well making sure the batter has combined completely. - * cover and ferment in a warm place for 8- 12 hours.
- The next day you can see the batter has raised well indicating its well fermented. - * additionally, mix the batter slightly. - * further scoop the required batter in a different bowl. - * and add salt to the batter and mix well. - * furthermore, heat griddle and pour a ladleful of the batter on it and spread it in a circular motion thin circle. - * also smear a little oil over it. - * then cover the dosa for a minute and cook till the bottom of dosa turns golden brown.
- Finally, fold over to make a semi-circle or a roll and serve immediately with coconut chutney and sambar.
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