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

By Nusrath Jahan  |  11th May 2016  |  
4.7 from 9 reviews Rate It!
  • Paper roast (dosa), How to make Paper roast (dosa)
Paper roast (dosa)by Nusrath Jahan
  • Prep Time


  • Cook Time


  • Serves





Video for key ingredients

  • Sambhar Powder

About Paper roast (dosa) Recipe

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)

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 Singh2 years ago


Silvia C2 years ago

Does d poha substitutes cooked rice or in addition to cooked rice?

Shalini Hotwani Nathani2 years ago

What do u mean by booked rice poha

Sunita Ramankulath2 years 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.

Zeenath hafeez Shaik2 years ago

Chawal hum Kane ke banayte hai

Manjushree Sooraj2 years ago


Felcy Rodrigues2 years ago


Monika Roy Chowdhury2 years ago


Megha Sharma2 years ago

which type of cooke rice

Cooked it ? Share your Photo