Paper Dosa | How to make Paper Dosa

By Sujata Limbu  |  14th Aug 2015  |  
4.4 from 10 reviews Rate It!
  • Paper Dosa, How to make Paper Dosa
Paper Dosaby Sujata Limbu
  • Prep Time


  • Cook Time


  • Serves





Video for key ingredients

  • Sambhar Powder

About Paper Dosa Recipe

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

Paper Dosa, a deliciously finger licking recipe to treat your family and friends. This recipe of Paper Dosa by Sujata Limbu will definitely help you in its preparation. The Paper Dosa can be prepared within 480 minutes. The time taken for cooking Paper Dosa is 15 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Paper Dosa step by step. The detailed explanation makes Paper Dosa so simple and easy that even beginners can try it out. The recipe for Paper Dosa can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Paper Dosa from BetterButter.

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 (10)

Shilpa P. Lathiya2 months ago


Reeta Jain8 months ago

Why rice and rice flour separately?? Whats the reason??
Yashaswini Achar
7 months ago
dosa will be crispy by adding rice flour separaretly ..

Shanthi Ganesha year 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 nandia year ago


Felcy Rodrigues2 years ago


Ridhima Jain2 years ago

why we using rice flour and uncooked rice both?

Ankita Raghav2 years ago

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

Ruchiajay Mahant2 years ago

plz tell me no fermentation required

Praveen Sood2 years ago


Shilpi Jain2 years ago

add 1 tbs of chana daal n 1 ts of methi Dana in will b more crispy

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