Paper Roast Dosa with Bombai(Bombay) Chutney

Paper Roast Dosa:
Dosa's and Idli's form the comfort breakfast menu for south indians.Earlier I used to prepare idli and dosa batter in the wet grinder one after the other to avoid the extra effort of cleaning the grinder again but this ends up cluttering the fridge. I am sure , a common problem for most.

My mom once advised me to try a batter recipe which i now call as MAGIC BATTER as it is very versatile and enables me to prepare almost 5-6 different varieties. (Crispy paper Dosa's,Masala dosa,Utappam,Ponganalu(dumplings),Khara Idli).The dosa's come out really crispy and I find it difficult to even fold it into half at times. Thats the impact of the Mom's magic recipe!!!


Ingredients:
4 cups Idli rice(salem rice)
1 Cup Whole Round Urad
1 cup(levelled) Poha
2 tbsp Curd
1/2 tsp methi seeds
handful of cooked rice
salt


Method:
Soak rice and urad+ poha + methi separately for 5-6 hrs or overnight.
Grind the urad,poha,methi mixture until very smooth adding less water,now add cooked rice,salt,dahi and soaked rice and grind it again to a very fine mixture(the result will depends on how smoother the batter is ground).Ferment it for 9-10 hrs.Prepare Dosa's.

Serve hot with Coconut Chutney/Groundnut Chutney/sambar/Tomato Chutney/Bombai Chutney.

Note:
1.Add more water to make it into the required consistency dosa batter(than require for Idli's)
2.while cooking,Cover the dosa with a lid so that it cooks evenly.
3.Keep on medium flame first and then turn it to high flame for crispier dosa's(you need not to add much oil by following this tip,just half a tsp of oil which is more than enough).
4.Try folding the dosa in different shapes to make it more interesting and appealing...like try to fold into half(usual way),trianglular form(like in restaurants),fold from both sides to the center(like for masala dosa),or fold like a cap.

Bombai Chutney:
Bombai chutney is a heavenly combination with Atukula dosa (Poha dosa) or normal dosa as well. Dont ask me why its called Bombai chutney or why even I spell it that way.I learnt this from my mom and it has been passed from generations.


Ingredients:
2 tbsp Besan(chickpea flour)
1 onions sliced thin
2 medium tomatoes chopped
1 tsp Ginger-Garlic paste
4-5 green chillies
8-10 curry leaves finely chopped
2 tbsp corriander leaves chopped
1/2 tsp red chilli powder
1/2 tsp Garam masala (optional)
1 lemon juice or 2 tbsp curds(dahi)
1/2 tsp mustard seeds
1/2 tsp urad dal
1/2 tsp chana dal
salt


Method:
Mix the besan with 1/4 cup of water properly to form a nic paste without any lumps.
Heat oil in a kadai,crackle mustard seeds,fry urad dal,chana dal,green chillies.Add sliced onions,curry leaves,ginger-garlic paste and fry till the onions turn pink,add chopped tomatoes and fry until pulpy,add red chilli powder,garam masala and 3 cups of water,cover it cook for 8-10 mins(the water should bubble).
Remove the lid,add salt and add the besan mixture slowly by stirring the entire mixture continuously (as we do for upma),cover and cook for 2-3 mins until thick.
Add lemon juice or dahi,coriander leaves and mix well.

Serve hot with Dosa or chapathy/Roti.