21 Jun

This is a southindian breakfast recipe…..which is prepared using dals and rice….this dosa comes out very crispy….This recipe was given to me by a friend, which I prepare often…..tastes best with coconut chutney….


1/2 cup dosa rice
1/2cup urd dal
1/4cup green gram dal
1tsp methi
1/2cup rice flour
1/2cup all purpose flour ( maida )
Salt accordingly


▪soak all rice,dals, dosa rice and methi for 2-3hours, then drain water and grind to fine paste & keep to fermrnt
▪mix both flours in 3 cups water & keep aside
▪next morning throw the water from the flour and mix this to above dal batter add salt mix well
▪heat dosa tava , pour a small laddle of batter thrn spread thinly just like a papper ,apply oil and take dosas….


▪I cook only one side as I am used to spread it very thin, if you want u can cook both sides..
▪Coconut chutney is prepared using 1cup coconut, 1/2″ginger, salt and 2 greenchilles all ground together well..


Posted by on June 21, 2015 in BREAKFAST RECIPES, DOSAS


6 responses to “CRISPY PAPER DOSA

  1. Pat

    September 9, 2015 at 4:20 am

    Your dosa looks awesome! Thanks for the recipe. My son loves paper dosas but I have never made a dosa before. When you say ‘leave to ferment’ what exactly do you mean? Do you leave them in a bowl covered in cling wrap? Room temp or in fridge?
    And approx how much salt do you use?
    Also for the coconut chutney those are all the ingredients nothing more? And approx how much salt again?
    Sorry if my questions are a lil silly.

    Liked by 1 person

    • ashwinidk

      September 9, 2015 at 4:27 am

      Sir/madam….fermenting means after grinding remove the batter to a large bowl and cover it with any plate then rest it for 7-8hrs in room temperature…..this helps batter to raise as we don’t add any raising ingredients in this such as soda…… refrigrate this only after fermentation of batter, note if u ferment more the batter will be sour and dosas won’t be proper….. if u have any queries about any recipes feel free to discuss ,I will be great full…Thanku


    • ashwinidk

      September 9, 2015 at 4:31 am

      For dosa Salt I can say a tsp or little more u need to taste and adjust because its difficult to give exact measurements for salt…..and for chutney 1/2tsp or little more, always taste and use if more of salt is used your dish will spoil so be careful while u use salt…..and one more thing use white part of coconut while preparing chutney….Thanku


    • ashwinidk

      September 9, 2015 at 7:22 am

      The black dots in my chutney is I have used both white and brown part of coconut so the colour is changed but always use only the fresh white part for the preparing chutney, this gives perfect taste if u want u can give a seasoning of oil 1tsp, mustard 1/4tsp and 5/6 curry leaves for good flavour….


  2. dolores

    September 10, 2015 at 11:59 am

    What do u mean by dosa rice?

    Liked by 1 person

    • ashwinidk

      September 10, 2015 at 3:13 pm

      Sorry sir /madam for the late reply ,as there was no network i couldn’t see ur massage earlier…. Dosa rice is little fat then sonamasoori which we use for cooking rice….its price is less then our regular sona masoori and we can’t cook rice with it….in kannada language they say dappakki…
      You get this in any general stores or shopping malls…



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