Paper Dosaby Sujata Limbu

Paper Dosaby Sujata Limbu
  • Paper Dosa | How To Make Paper Dosa (138 likes)

  • By Sujata Limbu|
    Last updated on Feb 17th

How To Make Paper Dosa

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

  • Prep Time8Hours
  • Cook Time15mins
  • Serves4People

Key ingredients for Paper Dosa

  • How to make Ghee

  • Sambhar Powder

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

Steps 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.
    comment 2
    Shanthi Ganesh a month ago

    Sujatha madam kindly clear by previous comment please I want to try immediately kindly how many hr fermentation needed

    comment 2
    Shanthi Ganesh a month 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

    comment 2
    Deepali nandi 5 months ago

    thankyou...

    comment 2
    Ruchiajay Mahant 6 months ago

    as it helps to make smooth n crispy dosa

    comment 2
    Ridhima Jain 6 months ago

    why we using rice flour and uncooked rice both?

    comment 2
    Ankita Raghav 10 months ago

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

    comment 2
    Ruchiajay Mahant a year ago

    actually I am not able to make perfect dosa so tht of trying your Recipe. may be I am able to do so

    comment 2
    Sujata Limbu a year ago

    @Ruchiajay Kindly note that the fermentation process is mandatory, It got skipped by mistake but I have now edited the same :D

    comment 2
    Ruchiajay Mahant a year ago

    plz tell me no fermentation required

    comment 2
    Praveen Sood a year ago

    thanks for the tips

    comment 2
    Sujata Limbu a year ago

    OH wow! Thanks for the tip Shilpi, I will surely try out your tip :D

    comment 2
    Shilpi Jain a year ago

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

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