📝 About This Recipe
A crown jewel of South Indian tiffin centers, the Paper Roast Dosa is a marvel of culinary engineering—extra-long, wafer-thin, and shatteringly crisp. This iconic dish features a fermented rice and lentil batter that transforms on a hot griddle into a golden, buttery crepe with a characteristic tang. It’s not just a breakfast; it’s a sensory experience that brings the bustling streets of Chennai and Bengaluru right to your kitchen.
🥗 Ingredients
The Batter Base
- 3 cups Sona Masuri or Idli Rice (short-grain parboiled rice works best)
- 1 cup Whole White Urad Dal (skinned black gram)
- 1 teaspoon Fenugreek Seeds (helps with fermentation and golden color)
- 2 tablespoons Chana Dal (adds a nutty flavor and crispness)
- 1/2 cup Poha (flattened rice, soaked separately for softness)
For Grinding and Fermenting
- 1.5 cups Ice Cold Water (as needed to keep the grinder cool)
- 1.5 teaspoons Rock Salt (adjust to taste)
For Frying (The Roast)
- 1/2 cup Ghee (clarified butter for authentic aroma)
- 1/4 cup Vegetable Oil (to season the tawa)
- 1/2 cup Water (for splashing on the pan between dosas)
👨🍳 Instructions
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1
Rinse the rice, urad dal, chana dal, and fenugreek seeds thoroughly under running water until the water runs clear. Soak them together in a large bowl with ample water for at least 5-6 hours.
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2
In a separate small bowl, soak the poha (flattened rice) in 1/2 cup of water for 30 minutes before you begin grinding.
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3
Drain the soaking water. Using a wet grinder or a high-speed blender, grind the urad dal and fenugreek seeds first with a little ice-cold water until the batter is fluffy, white, and doubles in volume.
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4
Remove the dal paste and grind the rice and soaked poha into a slightly grainy but smooth paste. Combine both batters in a large deep vessel, ensuring there is enough room for the batter to rise.
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5
Add salt and mix the batter vigorously with your clean hands for 2-3 minutes. The natural yeast on your hands aids the fermentation process.
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6
Cover the vessel and let it ferment in a warm, dark place for 8-12 hours until it has risen significantly and smells slightly sour and yeasty.
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7
Once fermented, gently fold the batter. Do not over-mix. It should be of pouring consistency; add a splash of water if it’s too thick.
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8
Heat a flat, heavy-bottomed non-stick or cast-iron tawa (griddle) over medium heat. To test the heat, sprinkle a few drops of water; they should sizzle and evaporate immediately.
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9
Wipe the tawa with a damp cloth or a halved onion dipped in oil to create a non-stick surface. Pour a large ladleful of batter into the center.
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10
Starting from the center, use the back of the ladle to spread the batter in a continuous outward spiral motion until it is as thin as possible, reaching the edges of the pan.
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11
Drizzle 1-2 teaspoons of ghee all around the edges and a little in the center. Cook on medium-low heat to ensure even browning and maximum crispness.
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12
Wait until the edges start to lift and the bottom turns a uniform golden brown. You will see the dosa becoming translucent and paper-like.
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13
Carefully slide a flat spatula under the dosa. Since this is a 'Paper Roast,' do not flip it; it is cooked on one side only to maintain the crunch.
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14
Fold the dosa into a large cylinder or a classic cone shape and serve immediately while it’s piping hot.
💡 Chef's Tips
For the thinnest dosa, ensure your batter is smooth and slightly thinner than idli batter. Always use ice-cold water while grinding to prevent the blender blades from heating the batter, which can ruin the fermentation. If using a cast-iron pan, 'season' it by rubbing a cut onion with oil before each dosa to prevent sticking. To get that restaurant-style 'roast' look, use a mixture of ghee and oil; ghee provides the flavor while oil helps with the crispness. Never skip the fenugreek seeds; they are the secret to that deep mahogany-golden color.
🍽️ Serving Suggestions
Serve with a side of classic Coconut Chutney and a spicy Tomato-Onion Kara Chutney. Pair with a bowl of piping hot Vegetable Sambar for the ultimate dipping experience. A side of 'Potato Masala' (Alloo Palya) served in a separate bowl is a traditional accompaniment. Complete the meal with a frothy glass of South Indian Filter Coffee. For a luxury touch, serve with a small dollop of white butter on top of the hot dosa.