Paper Roast Dosa Recipe

Cooking Directions

• STEP 1.To make the dosa batter, soak rice and lentils separately for a few hours and then grind them into a smooth paste.
• STEP 2.Ferment the batter overnight or for at least 8 hours.
• STEP 3.Heat a non-stick griddle or dosa tawa and pour a ladleful of batter in the center.
• STEP 4.Spread the batter in a circular motion to make a thin dosa.
• STEP 5.Drizzle oil or ghee around the edges of the dosa and cook until it turns golden brown and crispy.
• STEP 6.Fold the dosa into a triangle or roll it up and serve hot with coconut chutney and sambar.

Cooking Tips

• Make sure the batter is well fermented to get the perfect texture and taste of the dosa.
• Use a non-stick griddle or dosa tawa for easy flipping and to prevent sticking.
• For a crispier dosa, spread the batter thinly and cook on medium-high heat.
• Serve the dosa immediately after cooking to enjoy its crispy texture.

Storage and Serving

• Leftover dosa batter can be stored in the refrigerator for up to 2-3 days.
• To reheat the dosa, place it on a hot griddle for a few seconds on each side.
• Serve the dosa with coconut chutney, sambar, or any other desired accompaniments.