Cone Shape Crispy Paper Dosa Fun and Dosa making tips by Bhavna

By Bhavna's Kitchen · 480 min

Ingredients

Instructions

1. Soak the long grain rice, urad dal, chana dal, fenugreek seeds, poha and water in a bowl overnight.
2. Blend all the soaked ingredients into a smooth batter. Let the batter rest for 6 hours before making the dosa.
3. Heat a non-stick pan on high, then lower the heat.
4. Once the pan has cooled, pour the batter in a circle to make a thin dosa. Cook 4 to 5 minutes per side on high heat, until golden brown and crispy.
5. Drizzle 1 tbsp of oil over and around the dosa, then flip gently to cook the other side.
6. Lift the crisp dosa onto a plate with a spatula.
7. While still hot, cut from the edge to the centre with a pizza cutter or spatula edge.
8. Starting at the cut, fold the dosa clockwise, pressing gently to form a cone.
9. Serve with coriander chutney and tamarind chutney.
10. In winter, let the batter ferment for 8 hours, or in an oven with only the light on.

Summarized from Bhavna's Kitchen's video. Watch it for the details.

More recipes with

RiceUrad dal