Introduction

The aromatic and diverse South Indian cuisine is acclaimed for its irresistible and soothing dosas, and among the different varieties, the paper dosa and its spicy version, paper masala dosa, seem to be the ultimate descriptions for them because of the super delicacy and crispness of the paper dosa and the spiced potatoes of the paper masala dosa. In this blog, we will be covering anything and everything from paper dosa and paper masala dosa recipes and preparation tips, plus more dosa types like butter masala dosa, rava masala dosa, and more.

What is Paper Dosa?

Paper dosa is a thin and crispy type of crepe that originated in South India and got its name because it is so thin and crispy that it feels like paper. The batter has one distinction from just any old plain dosa batter. The batter has rice, urad dal, and rice flour, which makes the texture of the dosa different from a soft dosa.

Paper dosa is made on a hot griddle. The batter is spread liberally in circles to make a large, thin, and crispy crepe. They are served for breakfast or as a light meal, often accompanied by traditional coconut chutney and sambar.

Understanding Paper Masala Dosa

The paper masala dosa is familiar to many and is filled with a spiced hot potato stuff called masala. Together, boiled potatoes, mustard seeds, cumin seeds, turmeric, curry leaves, onions, green chilies, and coriander leaves create a medley of flavors and textures that matches the crispiness of the dosa.

The Origin of Dosa

Dosa is ancient, likely originating centuries ago in South India. Today, dosa can be made in different forms, including plain dosa, butter masala dosa, rava masala dosa, and paper dosa, each having its own individual taste and way of preparation. Regardless of the type of dosa, they all define it as a thin, savory, pancake-like bread made from a fermented batter of rice and lentils.

Paper Dosa Recipe: How to Make Crispy Paper Dosa at Home

Here’s a simpler paper dosa recipe that uses an authentic-style batter and cooking technique that will help ensure crispiness:

Paper Dosa Batter Ingredients

1.5 cups raw rice (like Sona Masuri)

½ cup urad dal (split black gram)

½ cup rice flour

1 tablespoon chana dal (optional)

¼ cup poha—beaten rice

salt to taste

water for soaking and grinding.

ghee or oil cooking

Making Paper Dosas

Wash and soak the raw rice, urad dal, chana dal, and poha separately for about 4–5 hours.

Grind urad dal and chana dal with a bit of water until fluffy.

Grind the soaked rice and poha to a slightly coarse batter.

Combine both batters with the rice flour and some salt. Add water to achieve the desired consistency; it should be pourable but not runny.

Leave the batter to ferment overnight or for about 8 to 10 hours in a warm place.

Give a thorough stir to your batter before making the dosas. Heat the tava/griddle and lightly grease it with ghee or oil.

Pour some batter and quickly spread it to make the dosa thin and round.

Pour some ghee on the edges and let it cook on a medium flame until golden brown and crispy.

Fold the dosa into a cone or semicircle.

Paper roast, simply, is a thin, crispy, base version of dosa, like paper dosa. It can be served plain or with minimal seasoning. Paper roast is essentially a crisp version of plain dosa, devoid of the traditional spiced potato filling.

Speaking of plain dosa, plain dosa is thicker, softer, and made from a fermented batter; it is not as calorie-dense as paper dosa and masala dosa, as it is cooked with less oil or ghee.

Plain Dosa Calories and Nutrition

There are about 120-130 calories in a serving of plain dosa. The calories are mostly from rice and lentils, a beneficial source of carbs and protein. It is a richer option for breakfast, especially when you add healthy side dishes like sambar or chutney.

Butter Masala Dosa and Rava Masala. Additional dosa options include:

Butter Masala Dosa:

This type is a thicker style of masala dosa with lots of butter added during cooking, which results in a wonderfully creamy flavor.

Rava Masala Dosa:

The Rava Masala Dosa changes the texture and flavors by using semolina (rava) pasta instead of rice-based dosa. The potato filling utilizes a similar preparation as a standard masala dosa, but the dosa batter is different.

How to Make Paper Masala Dosa

After making your paper dosa, it is time to add some delicious masala filling:

Potato Masala Ingredients
3 medium boiled potatoes, mashed
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1-2 dried red chilies
A few curry leaves
1 small onion, chopped
1–2 green chilies, finely chopped
Add a teaspoon of turmeric powder to the mixture.
Add salt according to your taste.
1 tablespoon of oil
Fresh coriander leaves

Potato Masala Method

Heat some oil in a pan, add some mustard seeds and some cumin seeds, and let them splatter and start crackling.

Add some cut red chilies, curry leaves, onions, and green chilies, and fry for a minute or so until the onions start to become translucent.

Add some turmeric powder and salt.

Using the spatula or ladle to mix, stir in the mashed potatoes, ensuring that they are well combined with the spices.

Cook the masala for a couple of minutes to let the flavor absorb.

Finally, garnish with fresh coriander, and your masala is complete.

Assembly

Spread the potato masala evenly over the cooked paper dosa and fold or roll it over. Serve hot with coconut chutney and sambar.

Serving and Enjoying Paper Masala Dosa

The paper masala dosa is wonderfully adaptable. It is particularly appealing when served along with traditional South Indian chutneys like

Coconut chutney

Tomato chutney

Mint chutney

Sambar (spiced lentil soup)

Each one enhances and complements the dish.

Tips and Tricks for Perfecting Paper Masala Dosa

Use a well-seasoned cast-iron tava or high-quality non-stick pan for best results.

Use the correct batter consistency…. Too thick batter makes thick dosas, and too watery batter will make them uneven.

Spread the batter fast to get a super-thin crepe.

Always keep the flame at medium to low; otherwise, you will burn the dosa.

Final Thoughts

Paper dosa, paper masala dosa, butter masala dosa, rava masala dosa, and various other types of dosas are a wide-ranging delicacy in South Indian cuisine. I hope that learning about dosa’s origin and ingredients will help you appreciate it as a marketable art form. This simple paper dosa recipe will help you make one and enjoy a taste of South India in your kitchen with ease.

Enjoy your crispy dosa filled with masala, along with your favorite chutney and sambar.