Paper Masala Dosa


Each one has his/her own recipe for preparing Masala dosa. I have already put up Masala dosa earlier here and going by the fact that its among the most viewed recipe on this blog, I think this recipe for paper masala dosa will be interesting too.

Whenever I visit restaurant I just get to taste different type of Masala dosa. This particular recipe I borrowed from one of my friends who owns a restaurant in Dharwad. The contents is different from that of the Masala dosa. I have tried this recipe quite a few times and has been well-received by people who tasted it. Hope you get a chance to try this and let me know if you liked it.

What you need to have:

1. Split Blackgram Dal – 1 cup

2. Raw rice(Sona Masuri) – 6 cups

3. Split Bengalgram Dal OR Dali Dal – 2 Tablespoons

4. Fenugreek seeds – 2 Teaspoons

5. Beaten rice (Medium) – 2 Tablespoons

6. Water – 8 cups

7. Salt As per taste

8. Cooking oil(Raw) – 2 Tablespoons

9. Sugar – 2 Teaspoons

Ingredients of Paper Masala dosa

What you do with what you have:

1. Mix the two Dals, fenugreek seeds and rice together and wash 2-3 times drain all water and soak it in 8 cups of water for about 4 hours. Also soak Beaten rice as well in it.(I have used Dalia dal)

2. Grind soaked dal and rice in the grinder using only the water that has been used for soaking and set it aside for fermentation over night. Add required quantity of salt to the batter.(Please donot use extra water at all, since i have measured and put it up.) The ground batter is as shown in the image below.

The ground Dosa batter

3. The batter will be fermented by overnight and is as shown in the image below.

The fermented Dosa Batter

4. Add raw cooking oil and sugar to it and stir well.

5. Place a Dosa griddle on the flame and add a few drops of oil on it. When heated, sprinkle water on it and rub in either with a piece of coconut coir or tissue paper. Pour a laddle of dosa batter on the hot griddle and flatten it as thin as required simmering the flame.

6. Sprinkle cooking oil on the top of it and and put it on high flame till it is fried and the bottom turns light brown (and perhaps crispy) as shown in the image below.

Enjoy with either Potato bhaji or chutney. (Refer to Red chutney and Green chutney in my Masala Dosa post)

Ready to serve Paper Masala Dosa with Potato Bhaji

How long it takes: 5-8 minutes

Number of Servings: 40 Dosas

Good to know:

Frying Masala Dosas itself can be perfected by practice. Here are some tips.

1. Always heat dosa griddle on high flame pouring a few drops of oil/ghee for 2-3 minutes.

2. Once it is heated lower the flame and & sprinkle a few drops of water and rub either with tissue paper or with coconut coir , and then pour the batter, so that it can be flattened to the required thickness.

3. Later again put it on high flame till done. But make sure you keep watching, so that it doesn’t get charred.

4. Apply red chutney if required as soon as you flatten the dosa so that it gets cooked and tastes better.

5. Lastly place the Potato bhaji and fold and serve hot.

32 thoughts on “Paper Masala Dosa

  1. Hi Pratibha

    Your recipe is excellent and for the first time I was able to make a good ‘paper’ dosa – I have tried many other receipes before without much success.

    Thanks for including the type of rice used (very few recipes give you this important information) and all the other tips. Bloggers seem to forget that the people searching for recipes are those that have not been successful with that item before or those who do not know how to make the item at all. Very often they are cooking novices who need all the minor details that those who make these items regularly (the recipe bloggers) forget to list.

    Can you please advise if the left over batter can be used to make ‘uttappams’ and the method.

    Thanks
    Brenda

  2. Hi Brenda,

    Thanx 4 ur comments. U can mix 1/4 cup sujee(thin) to 1 cup left over batter and as usual spread chopped onions and corriander leaves on the top of each dosa and prepare uthappam. I have not tried it this way. Actually i have put up a seperate recipe for Uthappam. Please do try the same. Bye for now.

  3. I live in Canada and the rice for dosa Sona Masuri is not available any alternative rice. Or any good quality raw white rice is good enough to make the dosa. Please let me know.
    Many thanks

  4. Hi Ivy

    If you live in Toronto, I picked up Sona Masuri rice at the Indian store (next to Soon Lee) at Lawrence/Markham Rd. Indian Stores in Mississauga carry this too…..

    Brenda

  5. Wow.I never would have thought that you could make something like that out of those, healthy, ingredients. Can’t wait to try it. Indian dishes look so appealing, especially being vegetarian it’s not always easy(for me anyways) to find things that taste this flavoursome.

  6. hi,

    ur blog is awesome.. step by step pics tempting me to make some new dishes … i tried ur dosa it was a big hit ..plz post paneer tikka or butter paneer

  7. Hi Prathiba,

    I recently messaged you regarding my trouble with making dosas and you directed me to this post. It worked wonderfully! I’ve tried so many different recipes and this is the first one in which I found success. Thank you so much for your website!!

    Jessie

    • Hi Jessiegatto,

      I am so happy to note that you could be successful in making dosas to your satisfaction. Thanx a lot for your feed-back. Do pass on the link of this blog among your friends community.

  8. Hi there.

    Thanks for your recipe masala dosa, however I live in australia and I cant get sona masuri rice
    Dali dal or split bengalgram dale and what is beaten rice? Is there any other name for
    these dal, as for e.g. for split black dal they say urid dal, and others I don’t know. Please
    reply thanks.
    jacinta

    • Hi Alice,
      You can use any raw white rice if Sona masuri rice is not available. Bengalgram dal is Chana dal/Chickpeas dal can be used instead of Dalia dal. Beaten rice is Poha and is used in many dishes. You can use puffed rice if available. I have put up some Puffed rice recipes and you can just go thru. I hope i have made myself clear.

  9. Dear Madam,

    Papaer Dosas turned out very good!

    Thanks for such a simple and helpful guide to the rich indian tradition in the kitchen.

    Food goes deep into the psyche and indeed great recipes on your site are both an emotional and gastronomic expereince!
    Next dish on my radar:Stuffed Brinjals

    Once again thanks for your help

  10. Hi Aunty, i have soaked all the ingrdeients today to make this paper dosa…can you tell me when we should be addign the sugar that is mentioned in the ingredients section ?

  11. Hello, I think I would like to try your paper dosa recipe. When you say cup, you mean an 8 oz cup measure, right? Do let me know as I want to try this recipe out as soon as possible. If possible, could you reply me at my google mail address – peacelily2025@gmail.com? Would very much appreciate your input. I have yet to go through your entire blog – but looks to me you have recipes that pretty much will keep me interested for a long time! Good luck! Ami

  12. Hi Ami,

    I mean as you say , you are right. Make sure you use the same Sona masoori rice and that could be the water measurement. I hope i am clear.

    • Hi I would like to know two things that is the meaning of split black gram dal (is it urid dal?) split bengalgram dal or dali dal I don’t know and Beaten rice I am not sure is it Flat rice that is POOHA? please let me know asap thanks alice Date: Mon, 6 May 2013 21:58:39 +0000 To: aliced23@hotmail.com

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