Paper Dosa Recipe (Restaurant Style)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Paper dosa is a thin, crisp South Indian crepe made from fermented rice and urad dal batter, spread very thin on a hot griddle until golden and crunchy. Served with coconut chutney and potato curry, it's a light and satisfying breakfast or snack. The dough requires fermenting ahead of time.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1.5 cups or (325 grams) regular rice
- ½ cup or (125 grams) urad dal
- ¼ cup or (20 grams) thick poha ((flattened rice))
- 1 tablespoon chana dal ((husked and split bengal gram))
- ¼ teaspoon methi seeds ((fenugreek seeds))
- 1 cup water (– for soaking rice)
- 1 cup water (– for soaking urad dal)
- ¼ cup water (– for grinding urad dal)
- ½ cup water (– for grinding rice)
- 3 tablespoons fine rava (– (sooji or cream of wheat))
- 1 teaspoon rock salt ( (edible and food grade) or sea salt or regular salt – add as required)
- oil (– as required for cooking dosa)
At a glance
PER SERVING · TIME 560M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 9h
- Cook
- 20m
- Sodium
- 606mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 85mg
- Calcium
- 64mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 540M
- SODIUM
- 606MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.