fbpx

Paper Dosa recipe served with chutney and sambar.

Paper Dosa recipe served with chutney and sambar.

Paper Dosa is one of the most famous south Indian recipes. Almost everyone in India irrespective of their roots has tried the Dosa. Paper Dosa is one of most popular as a result of the crunchy taste.

The dish is served with Sambar and Coconut Chutney. You can find the recipes for them here :
=> Sambar Recipe and Coconut Chutney Recipe

Tips

I use the spilt version of the gram (Urad Dal). You can also use the whole version. Whole de-husked Black Gram as shown in the pic below.

The amount of water to add while grinding will often need adjusting. It’s best to start with less water and add more water as needed.

To check the fermentation you can also drop a small drop of batter in a bowl with clean water. The batter should float which means it’s fermented. If not then it needs more time for fermentation.

IMG_20200420_193628 1.jpgSplit Lentil

IMG_20200420_193648.jpgWhole Black Lentil

This recipe has no ratings just yet.

Paper Dosa Recipe

July 29, 2020
: 2
: 12 hr
: 10 min
: 25 min
: Medium

By:

Ingredients
  • 1 cup Urad Dal, 200 Grams,
  • 1 teaspoon Fenugreek Seeds
  • 4 cups Idli rice, 800 grams
  • 2 tsp rock salt
Directions
  • Step 1 Rinse the Urad dal under running water. Then soak the dal in water for around 5 to 6 hours.
  • Step 2 Add 1 teaspoon Methi seeds to the Urad dal while it’s soaking.
  • Step 3 Rinse the rice under running water until water turns clear. Then soak the rice in water for around 5 to 6 hours.
  • Step 4 After 5 to 6 hours have passed, drain the water from the Urad Dal.
  • Step 5 Transfer the Urad Dal to the mixer. Add 1.25-1.5 cups of ice cold water and grind the Urad Dal to a fine paste.
  • Step 6 Transfer the ground Urad Dal to a large container. Set aside.
  • Step 7 Now drain the rice and add it to the same blender along with 1.5 – 2 cups ice cold water. Grind rice to a smooth paste.
  • Step 8 Now, add the rice paste in to the same pot as the Urad Dal paste. Mix well.
  • Step 9 Add rock salt to the mixture. Now mix the salt and the batter together for a couple of minutes with your hands. Using the hands facilitates the fermentation process.
  • Step 10 The consistency of the batter should be free flowing like ketchup, it should not be runny.
  • Step 11 Cover the container and leave it on the counter for 8-10 hours.
  • Step 12 However if you live in a cold place you may need to keep the batter overnight in an oven with lights on.
  • Step 13 Make sure the container is large since post fermentation the whole mixture is likely to rise!
  • Step 14 MAKING THE DOSA
  • Step 15 Heat a flat pan on high flame.
  • Step 16 Pour a tbsp of spoon and spread it all over the pan. Use a tissue paper or a thick slice of Onion to wipe off the excess oil.
  • Step 17 Pour some batter on the pan. Use a spatula to spread it around as given in the video below.
  • Step 18 Use the spatula to slowly curl the edges and get a perfectly rolled Dosa.
  • Step 19 Serve with Chutney and pickles.

Paper Dosa recipe with pictures

Rinse the Urad dal under running water. Then soak the dal in water for around 5 to 6 hours.

Add 1 teaspoon Methi seeds to the Urad dal while it’s soaking.

Rinse the rice under running water until water turns clear. Then soak the rice in water for around 5 to 6 hours.

After 5 to 6 hours have passed, drain the water from the Urad Dal.

Transfer the Urad Dal to the mixer. Add 1.25-1.5 cups of ice cold water and grind the dal to a fine paste.

Transfer the ground Urad Dal to a large container. Set aside.

Now drain the rice and add it to the same blender along with 1.5 – 2 cups ice cold water. Grind rice to a smooth paste.

Now, add the rice paste in to the same pot as the Urad Dal paste. Mix well.

Add rock salt to the mixture. Now mix the salt and the batter together for a couple of minutes with your hands. Using the hands facilitates the fermentation process.

The consistency of the batter should be free flowing like ketchup, it should not be runny.

Paper Dosa Recipe batter

Cover the container and leave it on the counter for 8-10 hours.

However if you live in a cold place you may need to keep the batter overnight in an oven with lights on.

Make sure the container is large since post fermentation the whole mixture is likely to rise!

Making the Dosa

Heat a flat pan on high flame.

Pour a tbsp of spoon and spread it all over the pan. Use a tissue paper or a thick slice of Onion to wipe off the excess oil.

DSC05492.JPG

Pour some batter on the pan. Use a spatula to spread it around as given in the video below.

Paper Dosa Recipe

Use the spatula to slowly curl the edges and get a perfectly rolled Dosa.

Paper Dosa Recipe

Serve with Chutney and pickles.

Paper Dosa Recipe

There ! Our perfectly rolled paper Dosa is ready ! This is a yum preparation that is very popular all over south of India. Its usually served with Chutney and Sambar. You can find the recipes for them here :
=> Sambar Recipe and Coconut Chutney Recipe

If you have any questions about paper dosa do feel free to reach out via the comments section. I will try my best to share.

If you like our post please like, share and subscribe.


Related Posts

Paneer Paratha recipe | Stuffed flatbread

Paneer Paratha recipe | Stuffed flatbread

Paneer Paratha Recipe is one of those dishes i usually reserve for weekends. If made in the traditional fashion its heavy on calories and not something one can afford to consume everyday. There are more healthier versions more veggies are incorporated and the flatbread is […]

Soya Dahi Vada recipe south Indian style

Soya Dahi Vada recipe south Indian style

Soya Dahi Vada Recipe! This is one of my favorite snacks. I used to love it as a kid. My mom would make and my siblings and I would eagerly wait to eat! This wonderfully tasty and healthy dish is also extremely refreshing. Try having […]



Leave a Reply

Your email address will not be published. Required fields are marked *