6-Step Guide To Make Crispy South Indian Paper Dosa

By Krati Purwar February 11, 2025

[{"selector":"#anim-4d6f712b-ec9d-46cb-9ed4-6ca049c50327 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(0%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] [{"selector":"#anim-574ca1a2-065e-47a0-9f87-231869fd0d03","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-746d8dba-e1f8-4200-b5ff-e98c9392637a","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Dosa has many versions - paper dosa, masala dosa, rava dosa, Mysore dosa, etc. The simplest variant is paper dosa, which is enjoyed with sambar and chutney. There are a few foodies who just want to enjoy the crispy texture of the lentil-rice batter without pairing it with spice aloo or anything else. Here you can make it at home.

Ingredients

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Step 1

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Step 2

[{"selector":"#anim-0cd304d7-5eb4-4214-a455-94e2d1a94ba4 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-abddccf1-71c9-4acd-88bd-76459c6a06c4","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ec260662-715b-4cb3-92d8-aeec35f14729","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-944e6566-c10c-4e88-9c0f-acc117a0c705","keyframes":{"transform":["translate3d(0px, 404.02789%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Grind the ingredients into a smooth paste and let the batter ferment.

Step 3

[{"selector":"#anim-4a7718d5-bbcd-4be0-8893-9ee49e4c7de4 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-5a5c3694-a884-46e2-82e9-bc1d902e0e9c","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-31eff4de-d344-4ede-9e43-d592c2961a7b","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-fff1098e-3936-4d81-9c73-d94dc9c2d7d2","keyframes":{"transform":["translate3d(0px, 404.02789%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Keep the batter in a humid spot for the fermentation to happen.

Step 4

[{"selector":"#anim-aa9fd7a2-2552-4418-a347-d96c23860df1 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-ff1bb3a6-1224-4fbc-ae38-19ef27928d30","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3761a015-7b87-4e69-86e7-c90549e7092f","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4cb9bdcb-8b85-4f88-b633-ba9a96d4d4be","keyframes":{"transform":["translate3d(0px, 587.67652%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] After 6-8 hours, spread the batter over a hot griddle.

Step 5

[{"selector":"#anim-3d2cc25f-2a3b-4628-bb39-ad0ac6430602 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-670ff2a7-ab05-4e53-b3b5-1da528de0d79","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e48bdbc1-26ee-49e7-b530-b8bfba36acdd","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-68830dea-5d12-47e0-adb3-0f3b53d423c5","keyframes":{"transform":["translate3d(0px, 587.67652%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Spread ghee or butter on the edges.

Step 6

[{"selector":"#anim-b4458a81-aa5d-4988-b8fc-05411b70065f [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-41643a6e-35b8-4f5c-972c-0cdc16ae38a0","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d81afee8-ba9d-41d2-986a-d785a86de0c7","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2a2fd30c-c319-49cc-99ae-00ddd8e4619a","keyframes":{"transform":["translate3d(0px, 587.67652%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Fold the dosa once the base is brown and crispy. Enjoy!

[{"selector":"#anim-f3321555-a7ba-498e-a9bd-0edbc976db93 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Click Here For More