Wash rice and dal properly and soak them 7-8 hours in sufficient water.

After soaking, drain water and grind it using fresh water to make a thick batter.

Mix 1 packet eno in batter and leave it for overnight in warm place for fermenting.

When batter doubles in size, mix salt.

Heat a nonstick tava and spread 2 tablespoons batter on tava make thin dosa.

Cook only one side using oil until crispy and golden in colour.

Tasty and cruchy 'Paper Dosa' is ready to be served with coconut chutney!