Crispy Paper Dosa by Tarla Dalal

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a similar richness with less saturated fat.

urad dal

🥗Healthier: moong dal

💰Cheaper: split peas

Moong dal is easier to digest and often more affordable.

rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice adds fiber while still being cost-effective.

curry leaves

🥗Healthier: spinach

💰Cheaper: kale

Spinach can provide a similar flavor profile and is often cheaper.

Soak raw rice in water for 3 to 4 hours.

Blend the soaked rice with rice flour and water to make a thick mixture.

Add salt to the mixture and mix well.

Heat a non-stick skillet or tawa over high flame.

Grease the skillet with ghee or oil before making the dosa.

Pour a spoonful of the mixture onto the skillet and spread it round.

Drizzle ghee around the edges of the dosa while cooking.

Cook until the dosa becomes crispy, lifting it to check the doneness.

Serve hot with coconut chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens