Step-by-Step Guide to Cooking Street-style Paper Dosa

Paper Dosa is a popular street food that is loved for its light texture and delicious taste. By making it at home, you can enjoy this delightful dish anytime you want, and it’s easier than you might think.

This guide will walk you through the step-by-step process of making paper dosa from scratch. We will cover everything from preparing the batter to cooking the dosa on a hot griddle. We will also share secrets to getting that perfect crispiness and golden-brown color, just like the dosas you find at street stalls.

So, gather your ingredients, roll up your sleeves, and get ready to impress your family and friends with your homemade street-style paper dosa. Let’s get started!

What is Paper Dosa?

Paper dosa is a popular South Indian dish known for its thin, crispy texture. It’s a type of dosa, which is a savory crepe made from fermented rice and urad dal (black gram) batter. The batter is spread thinly on a hot griddle to create a large, paper-thin crepe that is golden brown and crispy.

People love paper dosa for its light and crunchy texture. It’s often served with a variety of accompaniments, such as coconut chutney, sambar (a lentil-based vegetable stew), and potato masala. The crispy dosa combined with these flavorful sides makes for a delicious and satisfying meal.

Here’s a general overview of the Paper Dosa recipe:

Preparation Time: 15 Minutes
Cooking Time: 20 minutes
Total Time: 35 Minutes
Servings: 3

Nutrition Facts for Paper Dosa

Nutrition Facts (Per 1 Pcs Serving)
Nutrients	Daily Value (%)
Calories	152
Total fat	12 gm
Sodium	789 mg
Potassium	3.1 mg
Total carbohydrates	71 gm (27%)
Dietary fibre	1.2 gm (15%)
Sugar	9 gm
Protein	0.1 gm
Calcium	10%
Iron	15%
Selenium	26.2 mcg (48%)
Niacin	2.21 mg
Vitamin B-6	0.031 mg
Folate	245 mcg

Ingredients for Paper Dosa

1.5 cups of rice
½ cup of urad dal
¼ cup of thick poha
1 tbsp chana dal
¼ tsp methi seeds
1 cup of water for soaking rice
1 cup of water for soaking urad dal
3 tablespoons of fine rava
1 teaspoon of rock salt
oil as required for cooking dosa

How to Make Crispy Paper Dosa with Batter?

Here’s a detailed step-by-step recipe for making paper dosa at home:

Step 1: Soaking Lentils and Rice

Measure out 1.5 cups (325 grams) of regular rice, rinse it a few times, and then soak it in 1 cup of water.
In a separate bowl, combine ½ cup (125 grams) of urad dal, 1 tablespoon of chana dal, and ¼ teaspoon of methi seeds.
Rinse this mixture a few times and then soak it in 1 cup of water for 4 to 5 hours.
Take ¼ cup (20 grams) of thick poha in a small bowl.
Add the rinsed poha to the bowl of soaked rice. Mix well, cover, and let it soak for 4 to 5 hours.

Step 2: Preparing the Batter

After soaking for 4 to 5 hours, transfer the lentils and soaking water to a grinder jar. Add ¼ cups of fresh water.
Grind all lentils, and methi seeds until you achieve a light and fluffy batter.
Pour the batter into a large bowl or pan. Drain the soaked rice and poha mixture well. Add it to the grinder along with ½ cup of fresh water.
Grind the rice to a fine, grainy consistency similar to idli rava.
Combine the rice-poha batter with the urad dal batter in the same bowl or pan.
Add 3 tablespoons of Rava and one teaspoon of regular salt.
Mix the salt thoroughly with the batter. Ensure both batters are well combined. Cover and let it ferment for 8 to 9 hours, adjusting the time based on your local temperature conditions.

Step 3: Cooking the Paper Dosa

Gently stir the batter before making the dosa. You should see tiny air pockets in the batter.
Heat a thick-bottomed cast iron griddle or non-stick pan over medium heat. Adjust the flame to low or medium while making dosas.
If using an iron pan, spread ¼ to ½ teaspoon of oil or ghee evenly over the pan using a silicon brush, spoon, kitchen towel, or onion half. Do not spread oil or ghee on a non-stick pan.
Keep the flame on low to low-medium to easily spread the batter. If the pan base is thick, keep the flame on medium.
Pour the batter into the center of the pan.
Using the ladle, gently spread the batter in circular motions to form a thin, round dosa.
Cook on low to medium flame until the top side is cooked.
Drizzle some oil on the dosa using a spoon. Adjust the amount of oil to your preference.
Continue cooking until the base turns golden and crisp.
Fold the crisp paper dosa with a spatula.
Serve hot with coconut chutney and sambar. Repeat the process with the remaining batter. The leftover batter can be refrigerated for 2 to 3 days.

Paper Dosa Recipe in Hindi (घर पर क्रिस्पी पेपर डोसा कैसे बनाएं?)

यहां घर पर पेपर डोसा बनाने की विस्तृत चरण-दर-चरण विधि दी गई है:

चरण 1: दाल और चावल भिगोएँ

1.5 कप (325 ग्राम) नियमित चावल मापें, इसे कुछ बार धोएं, और फिर 1 कप पानी में भिगो दें।
एक अलग कटोरे में, ½ कप (125 ग्राम) उड़द दाल, 1 बड़ा चम्मच चना दाल और ¼ चम्मच मेथी के बीज मिलाएं।
इस मिश्रण को कुछ बार धोएं और फिर इसे 1 कप पानी में 4 से 5 घंटे के लिए भिगो दें।
एक छोटी कटोरी में ¼ कप (20 ग्राम) मोटा पोहा लें।
भीगे हुए चावल के कटोरे में धुला हुआ पोहा डालें। अच्छी तरह मिलाएं, ढक दें और 4 से 5 घंटे तक भीगने दें।

चरण 2: बैटर तैयार करना

4 से 5 घंटे तक भिगोने के बाद दाल और भिगोए हुए पानी को ग्राइंडर जार में डालें. ¼ कप ताजा पानी डालें।
सभी दालों और मेथी के दानों को तब तक पीसें जब तक आपको हल्का और फूला हुआ घोल न मिल जाए।
बैटर को एक बड़े कटोरे या पैन में डालें। भीगे हुए चावल और पोहा के मिश्रण को अच्छे से छान लीजिए. इसे 1/2 कप ताजे पानी के साथ ग्राइंडर में डालें।
चावल को इडली रवा के समान बारीक, दानेदार होने तक पीस लें।
चावल-पोहा के घोल को उड़द दाल के घोल के साथ उसी कटोरे या पैन में मिलाएं।
3 बड़े चम्मच रवा और एक चम्मच नियमित नमक मिलाएं।
बैटर में नमक अच्छी तरह मिला लें. अपने स्थानीय तापमान की स्थिति के आधार पर समय को समायोजित करते हुए इसे ढककर 8 से 9 घंटे के लिए किण्वित होने दें।

चरण 3: पेपर डोसा पकाना

डोसा बनाने से पहले बैटर को हल्के हाथों से चला लें. आपको बैटर में छोटे-छोटे एयर पॉकेट दिखने चाहिए।
एक मोटे तले वाला कच्चा लोहे का तवा या नॉन-स्टिक पैन को मध्यम आंच पर गर्म करें। डोसा बनाते समय आंच धीमी या मध्यम रखें.
यदि लोहे के तवे का उपयोग कर रहे हैं, तो सिलिकॉन ब्रश, चम्मच, रसोई के तौलिये या आधे प्याज का उपयोग करके तवे पर ¼ से ½ चम्मच तेल या घी समान रूप से फैलाएं। नॉन स्टिक तवे पर तेल या घी न फैलाएं.
बैटर को आसानी से फैलाने के लिए आंच धीमी से मध्यम रखें. अगर पैन का बेस मोटा है तो आंच मध्यम रखें.
बैटर को पैन के बीच में डालें.
करछुल का उपयोग करके, घोल को धीरे से गोलाकार गति में फैलाएं ताकि एक पतला, गोल डोसा बन जाए।
धीमी से मध्यम आंच पर तब तक पकाएं जब तक कि ऊपरी सतह पक न जाए।
डोसे पर चम्मच से थोड़ा सा तेल छिड़क दीजिये. तेल की मात्रा अपनी पसंद के अनुसार समायोजित करें।
तब तक पकाते रहें जब तक कि बेस सुनहरा और कुरकुरा न हो जाए।
कुरकुरा पेपर डोसा को स्पैटुला से मोड़ें।
गरम-गरम नारियल की चटनी और सांबर के साथ परोसें। बचे हुए बैटर के साथ प्रक्रिया को दोहराएं। बचे हुए बैटर को 2 से 3 दिनों तक फ्रिज में रखा जा सकता है.

Serving Suggestions for Paper Dosa

Serve paper dosas hot with coconut chutney and sambar. You can serve it with a cup of hot tea or coffee. Follow our detailed dosa recipe to enjoy street-style food at home.

Tips and Variations for Paper Dosa Recipe

Ensure the batter is smooth and has pouring consistency. It shouldn’t be too thick or too runny.
Use a non-stick tava (griddle) and lightly grease it with ghee. This helps in making the dosa crispy.
Add a spicy potato filling to make a masala dosa.
Sprinkle grated cheese on the dosa while it’s cooking for a cheesy twist.
Mix finely chopped vegetables like carrots, bell peppers, and onions into the batter for a nutritious option.
Spread a thin layer of jaggery syrup or honey on the dosa for a sweet treat.

FAQs

What is a Paper Dosa?

A Paper Dosa is a type of South Indian dosa known for its thin, crispy texture. Made from a batter of rice and urad dal, it is spread thinly on a hot griddle and cooked until golden brown. It is often served with coconut chutney and sambar.

What is the Difference Between Paper Dosa and Plain Dosa?

Both Paper Dosa and Plain Dosa use the same batter, but the difference lies in the thickness. Paper Dosa is spread thinner and cooked longer to achieve a crispy, paper-like texture, while Plain Dosa is thicker and softer.

Is Paper Masala Dosa Healthy?

Paper Masala Dosa can be a healthy option as it is made from fermented rice and lentil batter, which is rich in protein and vitamins. However, the addition of ghee and potato filling can increase the calorie content.

What is the Difference Between Ghee Roast and Paper Dosa?

The primary difference is the use of ghee. Ghee Roast Dosa is cooked with a generous amount of ghee, giving it a rich flavor and crispy texture. Paper Dosa, on the other hand, is typically cooked with less oil and is thinner.