| • | Wash rice, dal and methi seeds, and soak them in warm water for about 4 hours.
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| • | Grind them together to form a smooth batter of semi-liquid consistency.
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| • | Add besan to this batter and mix well. Allow the batter to ferment for at least 8 to 12 hours.
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| • | Now before making the dosa, add salt and sodium bicarbonate to the batter and stir well.
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| • | Heat up a flat griddle on high flame and once heated, lower the flame.
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| • | Apply little oil to the heated pan and carefully pour a tbsp of dough over the pan. Immediately, spread it thin and evenly in a circular shape and turn the flame high.
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| • | Allow it to get cooked on one side for a few minutes. Pour some cooking oil and roll it up when it gets nicely roasted.
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| • | Paper Dosa is ready to eat. Serve hot immediately with chutney and sambhar. |
