Easy Paper Dosa Recipe | Plain Dosa Recipe

Paper Dosa is a basic Dosa Recipe. If you expertise this Paper Dosa recipe, then you can prepare any type of Dosa with a variety of fillings. It is very crispy and thin as paper. Thus it is called Paper Dosa. It is a very light and easy to digest breakfast recipe. We serve this Plain Dosa with Sambar and Coconut Chutney.

What is dosa?

Dosa is an Indian pancake that we cook from a fermented batter. We prepare this batter from ground rice and black gram (Urad dal in Hindi). Dosa is a thin pancake similar to a crepe in appearance. Dosa is fried from one side and is served with stuffing or without any filling.

We call Dosa without any filling as PLAIN DOSA or PAPER DOSA. While MASALA DOSA is the traditional Dosa that we stuff with potatoes. Today more than 150 types of dosa are available with a variety of fillings.

Dosa Recipe

Origin of Paper Dosa:

Dosa originated in Udupi town of present-day Karnataka.  Karnataka is a southern state of India. The original Tamil dosa of this region is soft and thick. But it has been modified to thin and crispier version to match the taste of India.

This thin and crispy version is now the globally popular recipe. That you can find all around the world in every Indian restaurant.

We are going to discuss here the preparation of the basic dosa recipe – PLAIN DOSA or PAPER DOSA, which is most important in cooking dosa. Only after mastering this recipe you can make delicious and crispy dosa with a different filling of your choice.

To prepare dosa, firstly we need to prepare dosa batter. The 2 major components of dosa batter are:

  • Black Gram or Urad Dal
  • Parboiled Rice

What kind of urad dal to use in Paper Dosa?

Skinless black gram pulse (popularly known as Dhuli Urad in the Hindi language). You can use either the whole or split form. But split skinless black gram pulse is preferred.

What kind of rice to use?

Another important ingredient is rice. Dosa rice or Idli rice the best to use. These short-grained, coarse, parboiled rice, you can easily find in Indian grocery stores.

Basmati or long-grained fine quality rice does not provide the desired result in fermentation. If you are not able to find idli rice, you can use any short-grained, coarse, parboiled rice like parboiled Sona Masoori or parboiled Ponni rice. The taste of dosa doesn’t get affected much with the rice but you may not get the desired volume of fermentation which is gained by using idli rice.

What is the best ratio of black gram and rice for dosa batter?

Preparing good idli or dosa batter is not difficult. For preparing the batter, rice quantity should be more than urad dal. To carry out batter fermentation at room temperature in a conventional way. Make a batter having rice to black gram ratio of 2:1, 3:1 or 4:1. Determination of the perfect ratio of rice and urad dal depends on the quality of these components. Based on the used quality of rice and urad dal, it needs the experience to determine the perfect ratio.

Don’t get confused, to always get a perfect dosa batter -use parboiled rice and split urad dal in2:1 ratio if you are not using fenugreek seeds along with it. This ratio always works without fail.

Type of Rice UsedType of Gram UsedProportionUsed Fenugreek Seed
Parboiled RiceSplit Urad Dal2:1No

If using whole Urad Dal use below ratio:

Type of Rice UsedType of Gram UsedProportionUsed Fenugreek Seed
Parboiled RiceWhole Urad Dal3:1No

If you want to use Fenugreek, use below ratio:

Type of Rice UsedType of Gram UsedProportionUsed Fenugreek Seed
Parboiled RiceSplit Urad Dal3:1Yes

Here is the easy Paper Dosa Recipe.

Paper Dosa Recipe

Paper Dosa recipe (crispy, savory pancakes) from South India. You can have plain Dosa with Sambar for lunch, dinner or breakfast or on a vacation. It is consumed along with Sambar, Coconut Chutney, Groundnuts Chutney. Let us begin preparing Paper Dosa.
Prep Time10 hrs
Cook Time30 mins
Total Time10 hrs 30 mins
Course: Main Course
Cuisine: South Indian
Servings: 4 People
Calories: 152kcal
Author: Punam Paul


  • 2 cups rice (चावल)
  • 1 cup black gram (उड़द दाल)
  • water (पानी) for grinding the batter
  • salt to taste (नमक स्वाद अनुसार)
  • oil (तेल) for shallow frying


How to Make Paper Dosa

  • Wash and soak the rice and Udad Dal separately for 6-8 hours.
  • Drain the water and keep aside.
  • Grind the Urad Dal to a thick consistency, adding water.
  • You will know when to stop when you see the batter bubbling up a little.
  • Now grind the rice.
  • Mix the two batters stirring clockwise and anti-clockwise.
  • Add salt and cover. Leave it to ferment overnight.
  • Stir well, add water if the batter is too thick. Add salt if required.
  • Prepare the non-stick pan by heating it.
  • Grease the pan with a little oil.
  • Spread the batter evenly over the pan.
  • Cook the Dosa till one side is crisp and brown.
  • Fold and serve hot with Coconut Chutney and Sambar.

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