The ambition of anybody who loves making and eating Masala Dosa is to get it to be crispier and more perfect than before.For those who don't know about "masala dosa", "masala" means stuffing and "dosa" means crepe.Basically it is stuffed crispy crepe. But in this case, the crepe is paper-thin! While my Masala Dosas come out well, a few months ago I came across this recipe for Paper Masala Dosa. The batter was different from what I made and used several different types of dal. I was intrigued. Not just for the concept of having a crispier, thinner dosa but due to the use of multiple lentils. I am always looking for ways to make my kids meals protein-rich and this seemed to be perfect! Even if the dosas didn't turn crispy, I still would have healthy dosas for my kids. They love dosas. Well, the dosas came out perfect! I absolutely fell in love with them. The recipe was shared by an innovative cook, one of my favorites Seema D.Shenoy. She has a Facebook page called DineDivine.
For the Dosa batter:
Rice: 2 cups
Urad dal: 1/4 cup
Chana dal: 1/4 cup
Moong dal: 1/4 cup
Tur dal:1/4 cup
Methi ( fenugreek) seeds: 1 tsp
Soak all above ingredients in water for 5-6hours.
Water: to grind the batter.
Salt: to taste
For the bhaji (stuffing):
Potatoes : 3 medium
Onion: 1 big, chopped small.
Green chillies: 2 slit lengthwise
Mustard seeds: 1/2 tsp
Urad dal: 1/2 tsp
Chana dal: 1/2 tsp
Jeera(cumin): 1/4 tsp
Haldi( turmeric powder):1/2 tsp
Curry leaves: 1 sprig
Oil: 1 tbsp
Cilantro ( coriander leaves) 5-6 sprigs
Salt to taste
For the chutney:
Grated fresh coconut: 1 cup
Green chilli: 1
Red chilli ( dry): 2
Ginger: 1/4 inch
Tamarind: marble sized
Chana dal: 1 tsp
Oil: 2 drops for sautéing
Salt to taste
For the dosa batter:
Grind all the ingredients listed under dosa batter to a fine paste. The batter should not be runny. Let it ferment for at-least 8 hours or overnight.
Next morning just before making the dosa, add salt to taste. Mix well.
The stuffing( bhaji):
Boil potatoes till tender. When cooled, peel and dice it into 1cm cubes and keep aside.
Heat a kadai/ sauté pan on medium heat. Add oil,temper mustard seeds. The add curry leaves, jeera,chana dal, urad dal one after the other and sauté till urad dal turns a little golden brown. Now add the slit green chillies and the chopped onions. Sauté until onions turn transparent. Now add haldi and sauté for 1 more min. Add the diced potatoes and sauté for 2-3 mins. Garnish with finely chopped cilantro leaves.
Sauté chana dal in one drop of oil until golden brown. When cooled, grind it together with grated coconut, green chilli, red chili, ginger,tamarind, salt and water into a thick paste.
Putting the Paper Masala Dosa together:
Heat the skillet/tawa/griddle on medium-high flame. When the skillet is hot, sprinkle cold water. Take a ladle of dosa batter and go in concentric circles from the center to the periphery of the skillet.
When the dosa is slightly done lightly smear oil along the edges and the center of the dosa. Wait for it to turn crispy.
Once this happens, smear the red chutney at the center of the dosa and place a tbsp of the potato bhaji.
Now fold the dosa into a roll as shown in the picture.This dosa is cooked only from one side and is not flipped.
Serve hot with any chutney of your choice and sambar. I have served with just ridge-gourd peel chutney in the first and radish sambar in the second.
Cooking made easy:
Always make extra batter enough for 2 breakfasts.The above dosa batter can be used to make plain paper dosa the next time. Serve it with chutney of your choice.
You can also be versatile with the stuffing you make. You could use mushroom bhaji or paneer stuffing.
Tip for healthy living:
Fermented foods are a good source of probiotics. Probiotics are needed to promote good health of the gastrointestinal system. Probiotics are the good bacteria in the intestine that help digestion and prevent bloating, constipation and diarrhea.Good sources of probiotics include yogurt, kimchi, saurkert etc.
Food for thought:
Laughter is the best medicine.(unknown).