Paper Dosa | How to make Paper Dosa

By Sujata Limbu  |  14th Aug 2015  |  
4.4 from 10 reviews Rate It!
  • Photo of Paper Dosa by Sujata Limbu at BetterButter
Paper Dosaby Sujata Limbu
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  • Cook Time


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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

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 years ago


Reeta Jain2 years ago

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

Shanthi Ganesh3 years 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 nandi3 years ago


Felcy Rodrigues3 years ago


Ridhima Jain3 years ago

why we using rice flour and uncooked rice both?

Ankita Raghav4 years ago

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

Ruchiajay Mahant4 years ago

plz tell me no fermentation required

Praveen Sood4 years ago


Shilpi Jain4 years ago

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

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