Paper Dosa | How to make Paper Dosa

8 reviews
Rate It!
By Sujata Limbu
Created on 14th Aug 2015
  • Paper Dosa, How to make Paper Dosa
Paper Dosaby Sujata Limbu
  • Paper Dosa | How to make Paper Dosa (206 likes)

  • 8 reviews
    Rate It!
  • By Sujata Limbu
    Created on 14th Aug 2015

About Paper Dosa

Paper Dosa is a delicious breakfast option that has a thin layer and and is extra crispy.

  • Prep Time8Hours
  • Cook Time15mins
  • Serves4People

Video for key ingredients

  • Sambhar Powder

Paper Dosa

Ingredients to make Paper Dosa

  • 110 grams rice flour
  • 110 grams uncooked rice
  • 150 grams urad dal
  • Ghee as required to cook
  • Salt to taste

How to make Paper Dosa

  1. Wash the rice and urad dal and soak for atleast 3-4 hours prior to cooking this dish.
  2. Next, blend the rice flour, urad dal and rice in a grinder to form a smooth paste.
  3. Pour adequate water and salt and mix well, note that the batter should be of a thick consistency. Leave this batter overnight or a minimum of 8 hours to ferment.
  4. To cook, take a non-stick tava and heat it on a medium flame, pour a little ghee and grease the tava.
  5. Then drizzle a little water on the tava and wipe off the ghee gently with the help of a cloth.
  6. Pour a ladleful of the batter on the tava and spread it to form a thin circle.
  7. Add a little ghee on top and along the edges. Let it cook on a high flame for 1-2 minutes, till the dosa turns crisp and golden brown in colour.
  8. Fold the dosa to form a semi-circle or a roll.
  9. Serve hot with a side of coconut chutney and sambhar.

Reviews for Paper Dosa (8)

Shanthi Ganesh5 months ago
Sujatha madam the pic of the masala do saw looks chummy I want to try but I have a doubt u havebnot mentioned the quantity of rice or is that the one uncooked rice measurement I have confused kindly clear my dbt madam thank u

Deepali nandi9 months ago

Felcy Rodrigues10 months ago

Ridhima Jain10 months ago
why we using rice flour and uncooked rice both?

Ankita Raghava year ago
Can I know the ratio of normal rice and dhuli urad dal only because I always get confused with other methods

Ruchiajay Mahanta year ago
plz tell me no fermentation required

Praveen Sooda year ago

Shilpi Jaina year ago
add 1 tbs of chana daal n 1 ts of methi Dana in will b more crispy