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Paper dosa is made using ground raw rice, split black gram, etc
Published On: 11 Apr 2011
English: Raw Rice
telugu: Pachi Biyyam / Biyyamu
hindi: Arwa Chawal
Konkani: Soorev Orovu / Thando
Oriya: Arua Chaula
for more details, click the name of the ingredient
English: Split Black Gram
tamil: Ulutham Paruppu
malayalam: Uzhunnu Parippu
telugu: Minapa Pappu
kannada: Uddina Bele
hindi: Urd Dal
Bengali: Mashkolair Dal / Kaalo Dal
Gujarati: Aalad Ni Dal / Urad Ni Dhal
Konkani: Udida Daali / Urdachi Dal
Marathi: Uddachi Dal
Oriya: Biri (Phala) / Muga Dali
Punjabi: Mah-Di-Dal / Urad Dhal
tamil: Arisimaavu / Arisipodi
hindi: Chawal Ka Aatta
Marathi: Tandool Cha Pith
Bengali: Laban / Noone
For preparing paper dosa, wash and soak the raw rice and split black gram for 4 hours.
Drain the water out. Grind rice flour, raw rice and split bengal gram to make a smooth paste using enough water to get a batter of coating consistency.
Heat a non-stick tava
When hot, pour a ladle full of the batter and spread it using circular motion to make a paper thin dosa.
Cook on one side, pouring a little oil along the edges while cooking.
When it becomes crispy, roll it up.
Repeat the same procedure for the remaining batter.
Paper dosa is ready. Serve hot with potato bajji.
Tip: If you take time to spread the batter in circular motion, lift the pan slightly of the fire and go in steady circular motions till it is thin.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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