Paper Dosa Recipe: Paper dosa is made from a batter comprising raw rice, urad dal, rice flour, and water, ground into a smooth paste. This non-fermented batter is cooked on a tava with ghee to create a South Indian paper dosa.
Crispy paper dosa has gained widespread popularity, transitioning from South India to renowned restaurants worldwide. True to its name, this dosa is thin, golden brown, and exceptionally crispy, requiring only a ladle or two of batter to create a sizable dosa.
Here are some tips for achieving the perfect paper dosa:
- You do not need to ferment the batter. Adding a teaspoon of sugar can enhance its color.
- Use a non-stick tava (griddle) and lightly grease it with ghee. Heat it up and sprinkle a few drops of water on the surface. Wipe it off gently using a muslin cloth to season the tava, making it ready for use.
- There’s no need to flip the crispy paper dosa during cooking.
- In restaurants, paper dosa is often served folded into a cone or roll, making it a popular choice among kids. Enjoy crispy paper dosa hot with coconut chutney and sambar for a delicious South Indian meal.
Ingredients: Paper Dosa Recipe
For Crispy Paper Dosa:
- 1/2 cup raw rice
- 3/4 cup urad dal (split black lentils)
- 1/2 cup rice flour
- Salt to taste
- Ghee for greasing and cooking
For Serving With Crispy Paper Dosa:
- Sambhar
- Coconut chutney
Method: Paper Dosa Recipe
- Wash and soak the raw rice and urad dal separately in enough water in deep bowls for 3 to 4 hours. Drain well.
- Combine the soaked rice, urad dal, and rice flour. Blend in a mixer to a smooth paste, using approximately 1 ½ cups of water to achieve a batter of thick pouring consistency.
- Add salt to the batter and mix well.
- Heat a non-stick tava (griddle) and lightly grease it using ghee.
- Sprinkle a little water on the tava and wipe it off gently using a muslin cloth.
- Pour a ladleful of the batter onto the tava and spread it in a circular motion to make a 225 mm (9”) diameter thin circle.
- Smear a little ghee over the dosa and along the edges. Cook on a medium flame until the dosa turns golden brown in color and crisp.
- Fold over to make a semi-circle or roll.
- Repeat with the remaining batter to make 9 more crispy paper dosas.
- Serve the crispy paper dosa immediately with sambhar and coconut chutney.
Nutrient values (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
Conclusion:
In conclusion, Paper Dosa Recipe is a beloved South Indian delicacy known for its thin, crispy texture and delightful flavor. By following the tips provided and using the suggested accompaniments, you can easily create delicious paper dosa at home. Whether enjoyed as a meal or a snack, paper dosa is sure to satisfy your cravings and delight your taste buds with its authentic taste and aroma.
FAQs about Paper Dosa Recipe
Can I make paper dosa without fermenting the batter?
Yes, paper dosa batter does not require fermentation. You can prepare it using a non-fermented batter made from raw rice, urad dal, rice flour, and water.
How do I chieve the perfect crispiness in paper dosa?
To ensure crispy paper dosa, make sure to spread the batter thinly on the tava (griddle) and cook it on a medium flame until it turns golden brown. Additionally, greasing the tava with ghee and using a non-stick surface can help achieve the desired crispiness.
Can I store leftover paper dosa batter?
Yes, you can store leftover paper dosa batter in the refrigerator for up to a couple of days. Make sure to cover the batter properly to prevent it from drying out. Before using the refrigerated batter, allow it to come to room temperature and mix it well.
What are the traditional accompaniments served with paper dosa?
Paper dosa is traditionally served with sambhar and coconut chutney. These flavorful accompaniments complement the crispy texture of the dosa and enhance its taste.
Can paper dosa be served as a meal or snack?
Paper dosa can be enjoyed as both a meal and a snack. Its thin and crispy texture makes it a versatile dish that can be served for breakfast, lunch, or dinner. It is also a popular choice for evening snacks, especially when paired with hot tea or coffee.
