Crispy Paper Dosa Video by Tarla Dalal

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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.

Recipe Description for Crispy Paper Dosa

Soaking Time: 3 to 4 hours
Preparation Time: 2 mins
Cooking Time: 25 mins
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

To make {span class="bold1"}crispy paper dosa{/span}, 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 {span class="bold1"}crispy paper dosas{/span}.
Serve the {span class="bold1"}crispy paper dosa{/span} immediately with sambhar and coconut chutney.