Crispy Paper Dosa


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Crispy Paper Dosa

5/5 stars  100% LIKED IT    8 REVIEWS ALL GOOD
ક્રીસ્પી પેપર ઢોસા - ગુજરાતી માં વાંચો 

Added to 856 cookbooks   This recipe has been viewed 225258 times

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 dosa is golden brown, crispy and so thin that a huge dosa can be made with just a ladle or two of batter.


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

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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. (10 dosa )
Show me for dosas.

Ingredients
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
sambhar
coconut chutney
Method
    Method
  1. 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 dosas.
  10. Serve immediately with sambhar and coconut chutney.
Accompaniments

Chutney Podi ( Thengai) 
Coconut Chutney ( Idlis and Dosas) 
Curry Leaves Chutney Powder 
Ginger Chutney 
Sambar Recipe, South Indian Homemade Sambar Recipe 

Nutrient values (Abbrv) per dosa
Energy152 cal
Protein4.7 g
Carbohydrates21.1 g
Fiber2.3 g
Fat5.4 g
Cholesterol0 mg
Sodium6.8 mg

RECIPE SOURCE : Idlis & DosasBuy this cookbook

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Reviews

Crispy Paper Dosa
5
 on 17 Nov 17 11:49 AM


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???
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Tarla Dalal    We have never tried with glutinous rice flour, but you can always try and see but we are not sure....
Reply
17 Nov 17 03:26 PM
Crispy Paper Dosa
5
 on 15 Sep 17 10:51 PM


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?
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Tarla Dalal    Hi neha, Yes try this recipe, it taste really great...Yes the rice is the same we use for idli...
Reply
16 Sep 17 08:39 AM
Crispy Paper Dosa
5
 on 10 Nov 16 09:08 PM


I love ? this recipe it''s too good and easy to make every one have to try it.thank you for the recipe.
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Tarla Dalal    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 !!
Reply
11 Nov 16 08:42 AM
Crispy Paper Dosa
5
 on 26 Oct 16 12:56 AM


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
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Tarla Dalal    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 !!
Reply
26 Oct 16 08:29 AM
Crispy Paper Dosa
5
 on 21 Sep 16 02:55 PM


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
5
 on 09 Jul 16 03:04 PM


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...
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Tarla Dalal    Hi Shweta, Yes you can make after 2 to 3 hours also it will taste good.
Reply
11 Jul 16 09:04 AM
Paper Dosa
5
 on 20 Aug 13 09:17 PM


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
5
 on 25 Jun 13 10:58 AM


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