Paper dosa , ghee roast is a great favourite with dosa lovers especially kids .
Crispy crunchy till the last crumb it practically crackles with every bite . Served as one of the most popular dosas  in several restaurants , an authentic paper dosa comes from South .
We all crave to have this at home and feel it is quite a task . Paper dosa if you ask me is nothing but a technique that is all . The way the batter is spread and the heat maintained to roast it practically .
With ghee used to drizzle around the dosa to give that crackle it is one of the must dos in every kitchen .
My mother had that ingenuity to use just one kind of batter for all kinds of dosas and I still wonder !
While I try to keep my dosa recipes easy and practically use just two variety of recipes for many kinds of dosas am yet to come up with just a single recipe to meet with many kinds of dosas.  The sheer economic ways of doing things in kitchen is what I love about her cooking style . This particular recipe is good for masala dosa as well as a perfect paper dosa . The pic below is that of a paper dosa prepared using millets
millet paper dosa

Ingredients :

2 Cups raw rice or use kodo millets instead of rice or barnyard miltes for a millet paper dosa
3/4 cup udad dal
1/2 cup rice flour
2 tbsp chana dal
1/2 tsp of fenugreek seeds ( to get that rich brown colour )
3 tbsp of cooked rice ( optional )or soaked poha ,
1 1/2 tbsp fine sooji / rava to be added to ground batter and fermented .


Soak both raw rice / millets and udad dal with Chana dal separately for 4 hours.
Grind first the udad dal and chana dal to smooth batter. Grind rice / millets  and rice flour together and add to udad dal batter .Towards the end add the cooked rice or poha , also and grind well. Add the fine rava to batter and mix well. Let batter ferment overnight .

During hot summers I prefer to soak overnight very late around 10 pm before going to bed , grind for batter at 6am and it gets fermented within 4 1/2 hours , so by 11 am we can enjoy a good brunch of yummy paper dosas or masala dosas . This way the batter doesn’t get over fermented and stays sour free.
Grind separately or together . Let ferment overnight as usual if you live in colder regions , when fermented add salt mix well , prepare dosas by spreading batter as much as possible all over . Scrape off the middle thicker portion and scrape all over too this ensures a. very crisp dosa need not flip over . Simply roll up and serve when hot and very crisp . Believe me this paper dosa remains crispy even when cool till the last bite .
For a masala dosa you can spread the batter keeping it little thicker like shown below and not spread thin all the way till the edge .
I call this the utterly paper dosa as it is totally flat  and thin all over and breaks ! See the pic below .


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