Authentic Paper Dosa

Ingredients

Idli rice

2 cups

Urad dal (Split black lentils)

1/2 cup

Fenugreek seeds

1 teaspoon

Salt

1 teaspoon, or to taste

Water

as required

Oil

as required

Coconut chutney

for serving

Sambar

for serving

Instructions

1. Soak the idli rice, urad dal, and fenugreek seeds in enough water to cover them completely for 4-5 hours.
2. Drain the water, and using a blender or food processor, grind the soaked mixture into a smooth batter. Add water little by little as needed to aid the grinding process.
3. Transfer the batter to a large bowl, add salt, and mix well. Cover the bowl and leave it in a warm place to ferment overnight.
4. After fermentation, the batter will have increased in volume. Stir it gently to mix.
5. Heat a non-stick pan over medium heat and lightly grease it with oil.
6. Pour a ladleful of batter onto the center of the pan. Using the bottom of the ladle, quickly spread the batter out in a circular motion to form a thin, round crepe.
7. Cook the dosa on medium heat until it becomes crisp and the bottom turns a golden brown color. Drizzle a few drops of oil around the edges as it cooks, if needed.
8. Fold the dosa into a roll or a triangle while it's still on the pan. Remove and serve hot with coconut chutney and sambar.