Paper Plain Dosa Recipe

Cooking Directions

• STEP 1.Soak rice and lentils separately for 4-6 hours.
• STEP 2.Grind them into a smooth batter and let it ferment overnight.
• STEP 3.Heat a non-stick pan and pour a ladleful of batter in the center.
• STEP 4.Spread the batter in a circular motion to make a thin dosa.
• STEP 5.Drizzle oil around the edges and cook until crispy and golden brown.
• STEP 6.Serve hot with coconut chutney and sambar.

Cooking Tips

• Make sure the batter is well fermented for a light and crispy dosa.
• Use a non-stick pan or a well-seasoned cast iron pan for easy flipping.
• You can add finely chopped onions, green chilies, or coriander leaves to the dosa batter for extra flavor.

Storage and Serving

• Leftover dosa batter can be stored in the refrigerator for 2-3 days.
• Reheat dosas on a hot tawa or pan before serving.
• Serve dosas with coconut chutney, sambar, or any other accompaniment of your choice.