Paper Dosa | How to make Paper Dosa

9 reviews
Rate It!
BySujata Limbu
Created on 14th Aug 2015
  • Paper Dosa, How to make Paper Dosa
Paper Dosaby Sujata Limbu
  • Paper Dosa | How to make Paper Dosa (227 likes)

  • 9 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.

Paper Dosa is a delicious dish which is liked by the people of every age group. Paper Dosa by Sujata Limbu is a step by step process by which you can learn how to make Paper Dosa at your home. It is an easy recipe which is best to understand for the beginners. Paper Dosa is a dish which comes from Karnataka cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Paper Dosa takes 480 minute for the preparation and 15 minute for cooking. The aroma of this Paper Dosa make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Paper Dosa will be the best option for you. The flavor of Paper Dosa is unforgettable and you will enjoy each and every bite of this. Try this Paper Dosa at your weekends and impress your family and friends.

  • 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 (9)

Reeta Jain24 days ago
Why rice and rice flour separately?? Whats the reason??

Shanthi Ganesh7 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 nandia year ago

Felcy Rodriguesa year ago

Ridhima Jaina year 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