Crispy Paper Dosa

Ingredients:

2 cups regular rice or Parmal rice

3/4 cup urad dal

1/2 cup thick poha (flattened rice)

2 tbsp chana dal (split Bengal gram)

1 tbsp fenugreek seeds

2 tsp rock salt/sea salt or regular salt

Oil as required for cooking dosa

Directions/Instructions:

1. In a medium put the urad dal and more than half the bowl water and let the dal soak in for 4-5 hours at least
2. In another bowl, in the same way, soak the rice, poha, and fenugreek seeds for 4-5 hours.
3. Drain the soaked rice in a mixing bowl and grind into a fine paste and keep in a bowl and similarly make a fine paste for the urad dal too.  Pour in the same bowl as the rice paste.
4. Mix both the paste nicely and cover the paste and let it rest for 5-6 hours so that it puffs up.  It should be done after 5 hours minimum.
5. Now the batter is all puffed up and will have a sour and could smell.  Not to worry this means the batter is perfect in nature.  So now add a little water and make it of the right consistency.  Add 1/2 tbsp of salt and mix well.  The batter is ready.
6. Put a dosa tava, heat up, and sprinkle a little water on top of the tava and wipe off with a cloth.
7. Ladle the dosa batter and spread evenly with the back of the ladle.  When the dosa is cooked a little then brush a little oil on top.  Once dosa starts to brown from all the sides then it is absolutely done.  With the help of a spoon roll the cooked dosa and put it on a plate.  Repeat the same way for all the dosas till the dosa batter finish.
8. Serve with coconut chutney and sambar.

Note: Do keep the flame on low to low-medium flame, so it is easily able to spread the batter.  If the pan base is very thick, then keep the flame to medium.