Hotel Style Paper Roast:

One of the amazing breakfast item in Tamil Nadu.......is its 'Extra Thin Paper Roast'. Its nothing but.....'Dosa', or ' Very Thin Rice Crepe. Which happens to be very thin than the home made thin Dosas. Whatever the ingredients are, its no matter here. An experienced cook can make it better, is my opinion.

If your batter is not well fermented....it will end up like mine here, white dosa!

Ingredients:

Par-boiled Rice 1 cup
Raw rice 1 cup
Urad dal 1/2 cup
Salt
Baking soda 1/2 spoon
Fenugreek seeds 1-2 spoons.

Secret Ingredients:(optional)

Thoor dal 1 fistful (It gives the deep red color at one side of the Dosa)
Sesame oil 4-6 spoons
Aval/ Poha/ Rice flakes - 1 fistful(gives crispness to Dosa)
Cold Rice - little(if you miss poha, you can use cold cooked rice)
Castor oil - 1 spoon (if you like it)

Method:

1. Soak par-boiled rice, raw rice, urad dal and fenugreek seedstogether.......for about 5 hours.

2. In case if you would like to use even the secret ingredients, I mentioned above.....better soak them along with the same-step 1

3.Wet grind them into thin paste.

4. Now add salt, sesame oil, soda to this. Its better to dissolve salt and soda in 1/2 cup of water and then to add.

5. Well.....let them ferment for atleast 7 hours. Always remember they ferment and increase in volume. So try not to cover them or better to have plenty of room in your storage vessel.

6. Once after fermentation....its ready to make crepe/dosa.

7. Take a wide skillet/tawa. Maintain it over medium heat. When it is hot enough.....spray little salt and wipe them off completely. It helps in someway to make the dosa crispier. Then.....spray oil. Let it come to proper heat.

8. Now just take a tablespoon full of thin batter. Starting from the centre......make a thin crepe, as much as possible(if you find it hard....no worries, it comes through experience. keep trying)

9. Now.....while the batter is still wet....using a wooden spatule(which is eventually greesed with oil) spread the crepe to make it thin like a paper. Now cover the skillet with lid. Let the stove be still in medium heat only.

10. Just after few minutes....Remove the lid, turn the stove to high heat, run a spoon full of oil/ghee at the edges and in circles in middle. This high heat will change the light color dosa to get deep red color, running oil at this stage will also increase the crispyness.

11. Next comes the most amazing step. Do not try to roll or fold the dosa immediately. Because, now the dosa will be brittle. Just turn the dosa, other side, Sprinkle a little water(at the red side of crepe) and again turn it back. Now......slowly roll it. Did you get this! The water you sprinkled helps in rolling the dosa without actually breaking it.

Serve them hot with 'Madras Rathna Cafe Style Sambar/ Vellore Palace Cafe Style Sambar.