paper dosa recipe | crispy paper dosa | South Indian paper dosa | restaurant style paper dosa |
by Tarla Dalal
Added to 862 cookbooks
This recipe has been viewed 314975 times
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.
For crispy paper dosa- 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.
- 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.
- Add the salt and mix well.
- Heat a non-stick tava (griddle) and grease it lightly using ghee.
- Sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
- Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle.
- 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.
- Fold over to make a semi-circle or a roll.
- Repeat with the remaining batter to make 9 more crispy paper dosas.
- Serve the crispy paper dosa immediately with sambhar and coconut chutney.
Crispy Paper Dosa Video by Tarla Dalal
Crispy Paper Dosa recipe with step by step photos
-
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.
-
Guidance for making the perfect Paper Dosa.
-
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.
-
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.
-
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.
-
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 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.
![]()
-
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.
![]()
-
Take a mixer jar and add the rice to it.
-
Next, add the urad dal into the jar.
-
Also, add the rice flour for crispiness.
-
Add about 1 ½ cups of water to a smooth paste.You should get a batter of thick pouring consistency.
![]()
-
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.
![]()
-
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.
![]()
-
Pour a ladleful of the Crispy Paper Dosa batter onto the tava.
![]()
-
Spread the batter in a circular motion to make a 225 mm. (9”) diameter thin circle.
![]()
-
Apply a little ghee over the paper dosa | crispy paper dosa | South Indian paper dosa | restaurant style paper dosa | and along the edges.
![]()
-
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.
-
Fold the edges over to make a semi-circle or a roll.
![]()
-
Repeat with the remaining batter to make 9 more Crispy Paper Dosas.
-
Serve Crispy Paper Dosa immediately with sambhar and coconut chutney.
![]()
-
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
5 whole dry kashmiri red chillies , broken into pieces
1 tbsp chopped jaggery (gur)
3 garlic (lehsun) cloves
1/2 tbsp tamarind (imli) pulp
4 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
-
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.
-
Add the red chillies and sauté on a medium flame for 2 minutes.
-
Add the jaggery, garlic, tamarind pulp and peppercorns, mix well and cook on a medium flame for 1 minute.
-
Add the coconut, chilli powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
-
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
-
Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
-
Add the capsicum and sauté on a medium flame for 1 more minute.
-
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.
-
Add the aloo masala, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
-
Divide the masala into 4 equal portions and keep aside.
How to proceed to make mysore masala dosa
-
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.
-
Pour a ladleful of the batter on the tava (griddle) and spread in a circular motion to make a 200 mm. (8”) diameter circle.
-
Spread approx. 1½ tsp of butter and 1½ tbsp of the mysore chutney evenly over it.
-
Spread one portion of the mysore masala in a row in the centre of the dosa and fold it over from both the sides.
-
Repeat steps 1 to 4 to make 3 more mysore masala dosas.
-
Serve the mysore masala dosa immediately with coconut chutney and sambhar.
Handy tip:
-
Store the excess mysore chutney in the refrigerator in an air-tight container and use it within 3 to 4 days.
![]()
-
You don't need to ferment this batter. You can also add a tespoon of sugar for better color.
![]()
-
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.
![]()
-
You dont need to flip the crispy paper dosa to cook it.
![]()
Other Related Recipes
Accompaniments
Nutrient values (Abbrv) per dosa
| Energy | 152 cal |
| Protein | 4.7 g |
| Carbohydrates | 21.1 g |
| Fiber | 2.3 g |
| Fat | 5.4 g |
| Cholesterol | 0 mg |
| Sodium | 6.8 mg |
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe