Paper roast (dosa) | How to make Paper roast (dosa)

4.7 from 9 reviews
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By Nusrath Jahan
Created on 11th May 2016
  • Paper roast (dosa), How to make Paper roast (dosa)
Paper roast (dosa)by Nusrath Jahan
  • Paper roast (dosa) | How to make Paper roast (dosa) (68 likes)

  • 9 reviews
    Rate It!
  • By Nusrath Jahan
    Created on 11th May 2016

About Paper roast (dosa)

Paper roast dosa or Sada dosa as it is generally referred. Idli's and dosa's are the most common south Indian breakfasts or you can say an integral part of south Indian cuisine .Paper roast or Sada dosa or ghee roast, if drizzled with generous amount of ghee (clarified butter) is a paper thin rice crepe usually served with sambar and chutney .

Paper roast (dosa) is a delicious dish which is liked by people of all age groups. Paper roast (dosa) by Nusrath Jahan has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 8 people. You can find Paper roast (dosa) at many restaurants and you can also prepare this at home. This authentic and mouthwatering Paper roast (dosa) takes 360 minutes for the preparation and 10 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Paper roast (dosa) is a good option for you. The flavour of Paper roast (dosa) is tempting and you will enjoy each bite of this. Try this Paper roast (dosa) on weekends and impress your family and friends. You can comment and rate the Paper roast (dosa) recipe on the page below.

  • Prep Time6Hours
  • Cook Time10mins
  • Serves8People

Video for key ingredients

  • Sambhar Powder

Paper roast (dosa)

Ingredients to make Paper roast (dosa)

  • 1 cup sona masoori / basmati rice
  • 1/4 cup urad Dal (black gram )
  • 1 cup cooked rice
  • 1 tsp Salt
  • a pinch of bicarbonate of soda
  • oil or ghee ( clarified butter) as needed

How to make Paper roast (dosa)

  1. Clean wash and soak rice and Dal separately for at least 6 hrs .
  2. In a mixer jar meant for wet grinding ,add drained urad Dal first and grind it first with out water later add very little water and grind to a smooth paste.
  3. Now add cooked rice with little water and grind to a paste.
  4. Drain water from the soaked rice and grind it, by adding Little water to a smooth paste
  5. Mix ground urad Dal ,rice ,cooked rice with hand in deep bottomed container or a box or a steel vessel.
  6. Close the lid and place it in a warm place to allow it to ferment over night or at least for 8 hours . If the climate is cold then preheat the oven for 5 mints switch off and place the batter in the oven to ferment.
  7. Next day morning add salt and bicarbonate of soda and whip it with a spoon for one minute, this will allow aeration .
  8. Rest aside for 5 minutes .Now cut the onion into two halves prick a fork on the back side of onion and grease the cut part on the tava ( pan ). The juice of onion will prevent the dosa from sticking .
  9. Heat the tava or flat griddle on medium heat, place a dollop of the batter on the tava and spread it in circular motion .
  10. Drizzle it with ghee or oil, once it turns to golden brown scrape it out from the side fold as you like it, no need to cook on the other side .
  11. Your dosa is ready to be served with chutney and sambar.
My Tip: The secret to crispier and perfect dosa is primarily the ratio of rice to urad Dal (black gram),followed by soaking time and fermentation .If the urad Dal and rice aren't soaked appropriately you will end up with a grainy batter.And if the batter has over fermented this will lead to sour dosa and if it is under fermented then rubbery dosa will be on your plate.

Reviews for Paper roast (dosa) (9)

Tulika Singha year ago
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Silvia Ca year ago
Does d poha substitutes cooked rice or in addition to cooked rice?
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Shalini Hotwani Nathania year ago
What do u mean by booked rice poha
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Sunita Ramankulatha year ago
Boiled rice poha should be soaked and then drained and ground paste and added to the batter to get authentic hotel style crisp dosas. It is a good trick I learnt from a guy that works in a hotel renowned for its crisp dosas.
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Zeenath hafeez Shaika year ago
Chawal hum Kane ke banayte hai
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Manjushree Sooraja year ago
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Felcy Rodriguesa year ago
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Monika Roy Chowdhurya year ago
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Megha Sharma2 years ago
which type of cooke rice
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