Crisp Paper Dosa (Mixed Dal).

“Crisp Paper Dosa / Crisp Mixed Dal Dosa” … Dosas are a delight to relish as breakfast dish as they are quite filling and when they are thin and crisp they are that much more delicious to relish with some spicy curry or bhaji … You can also enjoy these for lunch or dinner with any curry of your choice, they taste simply awesome … Enjoy these delicious crispy paper thin dosas with your family and friends ... Yummy Yumz … 

** Dosas are a delight to eat for breakfast. It is a very filling breakfast when served with some bhaji, sambar or chutney, it’s the most sought after breakfast in southern parts of India. We Konkani Saraswats have a huge collection of mix and match of traditional dosas and I love experimenting with more combos as dosa is something that is the most sought after bf in my home. Addition of millets and more pulses are the most desired way of relishing the dosas now unlike in olden days, as people have become more conscious of health benefits of the same. This is one Dosa, I had tried long back and had stuck to the recipe without making any changes as it turns out crispy thin and is very delicious. Many of my friends who ate it in my home have always asked for more, however, this one is for those who like crisp dosas only and not the softer textured ones. But if need be you can remove the dosas slightly thicker in texture when applying and have a slightly thicker ones too. Children love them the most, as they like biting into the thing texture of the dosa. So, prepare and enjoy these dosas with your family and friends. 

** Here is my Recipe for “Crisp Paper Dosa / Crisp Mixed Dal Dosa” … My Style …. 

** Ingredients : 

Urad Dal / Black Gram Dal : 1.5 cups 

Chana Dal / Bengal Gram Dal : ¼ cup 

Moong Dal / Green Gram Dal : ¼ cup 

Tuvar Dal / Pigeon Peas Dal : ¼ cup 

Raw Rice : 4 cups 

Methi / Fenugreek Seeds : 2-3 tsp 

Poha / Pova / Beaten Rice : ¼ cup 

Rice Powder / Tandul pitti : 1 cup 

Sugar / Shakar : 2 tsp 

Salt to taste 

Oil for frying dosa. 

** Soaking of Methi : Soak methi seeds in ¼ cup of water in a small cup for an hour or so, just before you start grinding the batter. This is to be used while grinding the dosa batter. I do not add the methi along with the dal’s coz. When we drain off the water, the health and medicinal properties of methi seeds are also lost through it. You can use lukewarm water if you have only 10-15 mins time at hand only. It will give similar result. 

** Soaking and Grinding the Dal and Rice : Wash well and soak urad dal, chana dal, tuvar dal, moong dal and rice together in a vessel with plenty of water for 4-5 hrs. Drain off the water, wash well, drain off excess water and add in the poha and mix well. Allow to rest aside for 15 minutes, mixing it in between once. This helps in softening the poha. Now put all the soaked items in a mixer grinder. Add in the soaked methi seeds along with the water in which it is soaked and grind to a smooth paste adding only that much water which is necessary for grinding. The batter should be thick in texture. Remove into a vessel, top it with sugar and salt to taste (do not mix) and leave it to ferment overnight or for 10-12 hours. 

** Soaking of the Rice Powder : In a separate vessel add in the rice powder, add in about 4-5 cups of water and mix well. You can use the mixer washed water, that is once the ground batter is removed add in the water into the mixer container and mix with the ruminants in the mixer and add that water to the rice flour. See that there are no lumps. Cover and keep this along with the previous batter undisturbed overnight or for 10-12 hours. Next morning the rice flour will have softened and settled at the bottom, gently tilt the vessel and drain off all the water that is on the top, we need only the softened soaked rice flour at the bottom. Now add in the softened rice flour only to the ground batter and mix well, until it is mixed in properly. 

** To Remove Dosa : Beat the batter well in circular motion ie in one direction till the batter is well mixed. Sometimes the rice settles down though both are ground together, so this step is necessary. If you find the batter too thick you can add in a little bit of water. But, keep the batter thick enough to be able to spread on tava, so be careful with water. The batter is now ready to remove dosas. 

** Heat a Dosa pan to smoking point, lower the heat to minimum, add a teaspoon of oil and spread well with spatula or spread it evenly with tissue paper with a light press. Do not press too hard, as the tava is hot, your hands may be burnt, and you may remove all the applied oil in the pan. I use this method of spreading with tissue to ensure there is no excess oil, as well as there is a thin layer / film of oil on the Tava. 

** Now, add a cupful of batter with a rounded spatula in the center of the tava and spread evenly into a round circle of about 10-12 inch diameter depending upon the size of your tava, just like how you prepare other dosa. Use light motion, do not press the spatula too much lest the dosa will tear. Also, see to it that the dosa is spread thin in texture unlike masala dosa. This dosa is supposed to be applied thin as per the name to get a crisp paper thin dosa. 

** Increase the heat to medium, add a tsp of oil all round the edges of the dosa and let cook uncovered till the bottom side is done and crisp. Now with the help of the flat dosa spatula, gently loosen the dosa all round the rim of the dosa and then remove it from the tava and serve it immediately. This dosa is cooked on one side only and is not flipped over, do be careful when you remove the dosa, do not apply too much force, wait a few seconds if the dosa is not done. Repeat the process and remove the required amount of dosa's. Put the remaining batter in fridge for later use. Remains good for 24 hours. 

** “Crisp Paper Dosa / Crisp Mixed Dal Dosa” is done and ready to be served. I Served the dosa with for lunch with prawn curry, but it goes well with potato bhaji and chutney too. You can serve this dosa with any side dish of your choice. In my home many a times we enjoy dosa with the curries prepared for lunch time. Do try this out and enjoy with your family and friends. 

** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible. I have also started a food group for by the name "KONKANI DELICACIES" where in you will find many more recipes by members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….