Crispy Paper Dosa

Crispy Paper Dosa

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paper dosa recipe | crispy paper dosa | South Indian paper dosa | restaurant style paper dosa | with 16 amazing images.

Paper dosa is made from a batter of raw rice, urad dal, rice flour and water which is ground into a smooth paste. This is a non fermented batter which is cooked in a tava with some ghee to give a South Indian paper dosa.

crispy paper dosa is a super-star whose fame has carried it from South India to the most famous restaurants all over the world!

As the name suggests, this paper dosa is golden brown, crispy and so thin that a huge dosa can be made with just a ladle or two of batter.

I would like to suggest some tips to make the perfect paper dosa. 1. You don't need to ferment this batter. You can also add a tespoon of sugar for better color. 2. Take a non-stick tava (griddle) and grease it lightly using ghee. Let it get heated up. Sprinkle a few drops of water on the tava (griddle) and wipe it off gently using a muslin cloth.Your tava is now seasoned and is ready to use. 3. You dont need to flip the crispy paper dosa to cook it.

In hotels, paper dosa is generally folded up into a cone or roll before serving, making it a hot favourite amongst kids. Serve crispy paper dosa hot with coconut chutney and sambhar for a delicious South Indian meal.

Enjoy paper dosa recipe | crispy paper dosa | South Indian paper dosa | restaurant style paper dosa | with detailed step by step photos given below.

Crispy Paper Dosa recipe - How to make Crispy Paper Dosa

Soaking Time:  3 to 4 hours   Preparation Time:    Cooking Time:    Total Time:     Makes 10 dosas.
Show me for dosas.

Ingredients


For Crispy Paper Dosa
1/2 cup raw rice (chawal)
3/4 cup urad dal (split black lentils)
1/2 cup rice flour (chawal ka atta)
salt to taste
ghee for greasing and cooking

For Serving With Crispy Paper Dosa
sambhar
coconut chutney

Method
For crispy paper dosa

    For crispy paper dosa
  1. To make crispy paper dosa, wash and soak the raw rice and urad dal separately in enough water in deep bowls for 3 to 4 hours and drain well.
  2. Combine the rice, urad dal and rice flour and blend in a mixer to a smooth paste using approx. 1 ½ cups of water to get a batter of thick pouring consistency.
  3. Add the salt and mix well.
  4. Heat a non-stick tava (griddle) and grease it lightly using ghee.
  5. Sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
  6. Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle.
  7. Smear a little ghee over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp.
  8. Fold over to make a semi-circle or a roll.
  9. Repeat with the remaining batter to make 9 more crispy paper dosas.
  10. Serve the crispy paper dosa immediately with sambhar and coconut chutney.
Nutrient values (Abbrv) per dosa
Energy152 cal
Protein4.7 g
Carbohydrates21.1 g
Fiber2.3 g
Fat5.4 g
Cholesterol0 mg
Sodium6.8 mg
Crispy Paper Dosa Video by Tarla Dalal
Crispy Paper Dosa recipe with step by step photos

Like Paper Dosa

  1. We have a huge collection of Dosa recipes on our website. So, apart from paper dosa recipe | crispy paper dosa | South Indian paper dosa | restaurant style  paper dosa | you can try out other recipes like.
  2. Guidance for making the perfect Paper Dosa.
    1. Make sure your soaking of the rice and the dal is made as per the recipe, or else the batter will not be smooth even after blending. 
    2. While blending , make sure you take a spoon and mix everytime you stop the blender, as the rice is heavier, it tends to settle down and make the machine hot too. 
    3. Adding of little sugar is neccesary, as it helps to give good colour to the South Indian paper dosa. Try not to skip the step.  
    4. Greasing of the tava and then sprinkling water, is very important as it brings down the temperature of the tava. Making the batter of restaurant style paper dosa to spread easily in a circular motion. 
     

To make the batter for the Crispy Paper Dosa

  1. To make the batter of paper dosa recipe | crispy paper dosa | South Indian paper dosa | restaurant style  paper dosa | Wash and soak the raw rice in a bowl with enough water for  3-4 hours.
  2. Wash and soak the urad dal separately in water enough to cover the surface of the dal. Soak this as well for 3-4 hours.
  3. Take a mixer jar and add the rice to it.
  4. Next, add the urad dal into the jar.
  5. Also, add the rice flour for crispiness.
  6. Add  about  1 ½ cups of water to a smooth paste.You should get a batter of thick pouring consistency.
  7. Add the salt to taste and mix well. You don't need to ferment this batter. You can also add a tespoon of sugar for better color.

How to proceed for the Crispy Paper Dosa

  1. Take a non-stick tava (griddle) and grease it lightly using ghee. Let it get heated up.
  2. Sprinkle a few drops of water on the tava (griddle) and wipe it off gently using a muslin cloth.Your tava is now seasoned and is ready to use.
  3. Pour a ladleful of the Crispy Paper Dosa batter onto the tava.
  4. Spread the batter in a circular motion to make a 225 mm. (9”) diameter thin circle.
  5. Apply a little ghee over the paper dosa | crispy paper dosa | South Indian paper dosa | restaurant style  paper dosa | and along the edges.
  6. Cook on a medium flame till the dosa turns golden brown in colour and crisp. You dont need to flip the dosa to cook it.
  7. Fold the edges over to make a semi-circle or a roll.
  8. Repeat with the remaining batter to make 9 more Crispy Paper Dosas.
  9. Serve Crispy Paper Dosa immediately with sambhar and coconut chutney.

Mysore Masala Dosa

  1. If you like paper dosa recipe | crispy paper dosa | South Indian paper dosa | restaurant style  paper dosa | then try our Mysore Masala Dosa. See detailed step by step recipe of Mysore Masala Dosa. Makes 4 dosas.

    Ingredients For The Mysore Chutney (makes 1 1/2 Cups)
    1/2 cup chana dal (split bengal gram)
    1 tbsp urad dal (split black lentils)
    2 tbsp oil
    whole dry kashmiri red chillies , broken into pieces
    1 tbsp chopped jaggery (gur)
    garlic (lehsun) cloves
    1/2 tbsp tamarind (imli) pulp
    peppercorns (kalimirch)
    3/4 cup grated coconut
    1 tsp chilli powder
    salt to taste

    For The Mysore Masala
    4 tbsp butter
    4 tbsp chopped onions
    4 tbsp chopped capsicum
    4 tbsp shredded cabbage
    1 cup chopped tomatoes
    2 tbsp grated beetroot
    2 tbsp grated carrot
    2 tsp chilli powder
    2 tsp pav bhaji masala
    1 tbsp finely chopped coriander (dhania)
    salt to taste
    1 cup potatoes masala

    Other Ingredients for Mysore Masala Dosa
    2 cups readymade dosa batter
    6 tsp butter
    6 tbsp mysore chutney , recipe above

    For Serving with Mysore Masala Dosa
    coconut chutney
    sambhar

    Method For the mysore chutney
    1. Heat the oil in a non-stick pan, add the chana dal and urad dal and sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour.
    2. Add the red chillies and sauté on a medium flame for 2 minutes.
    3. Add the jaggery, garlic, tamarind pulp and peppercorns, mix well and cook on a medium flame for 1 minute.
    4. Add the coconut, chilli powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
    5. Allow it to cool slightly and then blend in a mixer using a little water to a smooth paste. Keep aside.

    For the mysore masala
    1. Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
    2. Add the capsicum and sauté on a medium flame for 1 more minute.
    3. Add the cabbage, tomatoes, beetroot, carrots, chilli powder, pav bhaji masala, coriander and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
    4. Add the aloo masala, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
    5. Divide the masala into 4 equal portions and keep aside.

    How to proceed to make mysore masala dosa
    1. Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth or a tissue paper.
    2. Pour a ladleful of the batter on the tava (griddle) and spread in a circular motion to make a 200 mm. (8”) diameter circle.
    3. Spread approx. 1½ tsp of butter and 1½ tbsp of the mysore chutney evenly over it.
    4. Spread one portion of the mysore masala in a row in the centre of the dosa and fold it over from both the sides.
    5. Repeat steps 1 to 4 to make 3 more mysore masala dosas.
    6. Serve the mysore masala dosa immediately with coconut chutney and sambhar.

    Handy tip:
    1. Store the excess mysore chutney in the refrigerator in an air-tight container and use it within 3 to 4 days.
     

Reviews

Crispy Paper Dosa
 on 01 May 19 06:45 AM
5

Love this recipe! It''s nice and simple, but mostly because it works. Crispy light dosa. I added yoghurt and lemon juice to make it sour and that helped a lot. And I fermented the remainder. Amazing thank you.
Tarla Dalal
02 May 19 08:56 AM
   Hi Kikeena, Glad you liked it! Do try out more recipes and share your experience with us
Crispy Paper Dosa
 on 17 Nov 17 11:49 AM
5

Hi...I''m a big fan of ur cooking as I always try out ur recipes...today I''ve come with a query... I''m in Indonesia n here can u give me a substitute for rice flour.???here v get glutinous rice flour....can tat b used???
Tarla Dalal
17 Nov 17 03:26 PM
   We have never tried with glutinous rice flour, but you can always try and see but we are not sure....
Crispy Paper Dosa
 on 15 Sep 17 10:51 PM
5

This seems like an awesome way to make quick dosas in winter :) I am planning to try it tomorrow. Is raw rice the same as idli rice?
Tarla Dalal
16 Sep 17 08:39 AM
   Hi neha, Yes try this recipe, it taste really great...Yes the rice is the same we use for idli...
Crispy Paper Dosa
 on 10 Nov 16 09:08 PM
5

I love ? this recipe it''s too good and easy to make every one have to try it.thank you for the recipe.
Tarla Dalal
11 Nov 16 08:42 AM
   Hi Khushi, We are very happy to know you have loved the recipe. Do try more and more recipes and let us know how you liked them. Happy Cooking !!
Crispy Paper Dosa
 on 26 Oct 16 12:56 AM
5

Such a wonderful fool proof recipe. Dosas turn out just as crispy and tasty as they are in restaurants. Thanks so much for the recipe
Tarla Dalal
26 Oct 16 08:29 AM
   Hi Swetha, We are very happy to know you have loved the recipe. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Crispy Paper Dosa
 on 21 Sep 16 02:55 PM
5

A perfect recipe....d dosas turned out just restaurant like...m so happy to have come across dis perfect recipe...tnx to tarla mam.
Crispy Paper Dosa
 on 09 Jul 16 03:04 PM
5

I made the dosas came out very well...thnx... can we ferment the batter for 2-3 hrs. And then use it... will it taste good even after fermenting...
Tarla Dalal
11 Jul 16 09:04 AM
   Hi Shweta, Yes you can make after 2 to 3 hours also it will taste good.
Paper Dosa
 on 20 Aug 13 09:17 PM
5

very nice recipe,Dosa was very crispy n tasty.The best part of this dosa recipe is,it can be made without fermentating the batter so it is a good option for person like me,who likes Dosa very much but denied to have fementated food for health reasons.must try recipe.Thanks Tarlaji..
Paper Dosa
 on 25 Jun 13 10:58 AM
5

Quick, tasty and nice crisp dosa. What a great way to start your day.