Crispy Paper Dosa Recipe with Traditional Chutney

Today we will learn the crispy paper dosa recipe along with gram lentils chutney, these two recipes are the best option for breakfast, lunch, or dinner. Paper dosa can opt as brunch during the weekend. This recipe gives you light, crisp papery dosa similar to the one we get in restaurants. The addition of chana dal, Rava (sooji) helps in giving a crisp texture. 

The best part of this recipe is that you don’t need to use idli rice. You can easily use any rice varieties like of your choice like sona masuri, gobindbhog, kolam, surti kolam, parmal, basmati rice etc. This paper dosa recipe is similar to the ghee roast dosa. Serve paper dosa as soon as they are made. You can have them for breakfast, brunch, or lunch. At times we even make them for dinner.

While making paper dosa, one important tip is to maintain the temperature of the tawa. If the tawa is even slightly hot, you won’t be able to spread the batter. If the tawa is not hot, the dosa will not become crisp. Thus while cooking, you need to maintain a medium temperature in the tawa. So do regulate the flame while cooking dosa. Do use a well-seasoned tawa. by seasoned, I mean a tawa which is only used for making dosas. You can use either non-stick tawa or cast iron tawa. I am using nonstick tawa this time, kindly watch the video embedded here. Also, subscribe to our channel for further amazing recipes.

Crispy Paper Dosa Recipe with Traditional Chutney

For dosa preparation

• 2 Cup Dosa batter (Recipe link is given in the description )
• 1 tsp Salt
• 1 Cup Water (to adjust the batter consistency)
• 1 tbsp Clarified butter (For dosa preparation )

Chutney Recipe

• ¼ Cup Gram lentils
• 12 Piece Garlic
• 4 Piece Dried Red chilli (Red chilli should be added as per the taste )
• 1 Piece Sliced small onion
• 1 tbsp Mustard oil
• ½ tsp Mustard seeds
• ¼ tsp Cumin seeds
• ½ tsp Salt
• ½ tbsp Each gram lentils & mung lentils (for tempering )
• 2 Pieces Green chilli (for tempering )
• ½ tbsp Curry leaves (for tempering )

Dosa preparation

1. Take the dosa batter, adjust the consistency by adding water and salt to taste, as it is homemade dosa batter so we need to add water and salt.

   
   
   

2. Heat a nonstick pan and sprinkle water for maintaining the medium temperature, then wipe it with a cloth, apply clarified butter to grease it, then spread the batter evenly with the help of a ladle.

   
   
   

3. Apply clarified butter, on the dosa and sear it to let it turn golden.

   
   
   

4. Wrap it and the dosa is ready.

   
   
   

Chutney Preparation

1. On a griddle sear gram lentils, garlic, onion and dried red chilli.

   
   
   

2. When it cools down transfer the ingredients into a grinder jar, add salt to taste and make a smooth paste.

   
   
   

3. Prepare the tempering by adding mustard seeds, cumin seeds, green chilli and curry leaves in mustard oil.

   
   
   

4. Add soaked gram lentils and mung lentils mix them well and then add to the chutney.

   
   
   

5. The Recipe is ready to be served.

   
   
   

Breakfast, brunch, dinner, lunch

Indian

Aloo masala for dosa, Chutney, Dosa recipe in hindi, Instant masala dosa recipe, Paper dosa