Dosa Paper is a thin, crispy, and delicious dosa recipe that can be prepared instantly. It tastes wonderful when served with coconut chutney, green chutney, or sambar. The instant dosa batter is made by mixing rava (semolina) and besan (gram flour) with slightly sour buttermilk or curd, making it an easy and quick breakfast or snack option.
In this recipe, I share a special technique to make the dosa extra thin, golden, and perfectly crispy, just like restaurant-style paper dosa. I am also sharing a kids’ favorite variation—Instant Cheese Dosa, which is loaded with cheesy goodness and loved by all age groups. Try this easy and tasty recipe at home and enjoy it with your family and friends!
Key tips for making Instant dosa paper:
- Dosa Batter Preparation: This instant dosa is made using fine rava (semolina) and besan (gram flour). Rava gives the dosa its crispy texture, while besan helps bind the batter and enhances the flavor. The ideal proportion of rava to besan is 3:1. I also add buttermilk to give the batter a slight sourness, but you can use curd as a substitute.
- Dosa Batter Consistency: The batter should have a medium-thick, ribbon-like pouring consistency. Initially, prepare a slightly thick batter and let it rest so that the rava absorbs the liquid and puffs up properly. After resting, add water as needed to achieve the correct consistency. Baking soda is used for quick fermentation and helps make the dosa light and crispy, though Eno can also be used.
- Cooking the Dosa: I recommend using a non-stick tawa, as it makes it easier to prepare thin and crispy dosas. A cast-iron tawa can also be used if it is well-seasoned. For an extra-thin and crispy dosa, spread the batter evenly and allow it to cook slightly. Then, gently remove any excess batter from the surface and continue cooking on a low flame until the dosa turns golden brown and crisp. This technique helps create a restaurant-style paper dosa.
- Serving: Serve the crispy instant dosa hot with coconut chutney, green chutney, or sambar for the best taste and texture.
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Recipe video
Dosa paper recipe | instant rava dosa | sooji dosa
Ingredients
For instant dosa batter
- 3 cup Rava - fine variety
- 1 cup besan
- Salt to taste
- 1 tsp sugar
- 3.5 cup buttermilk - or 1 cup sour curd
- ½ cup water or as required to adjust consistency
- ½ tsp baking dosa
- 1 tsp lemon juice
- Oil or butter to roast dosa
For cheese masala
- Chopped onion
- Chopped capsicum
- Coriander leaves
- 1 tsp red chili powder
- 1 tsp chaat masala
- ½ tsp black salt
- Grated cheese
For peanut chutney
- 1/4 cup peanut
- 1/4 cup roasted chana dal
- 2 green chilli
- 1 small size tamarind
- Salt to taste
- ½ cup water
Chutney tempering
- 1 tbsp oil
- ¼ tsp mustard seeds
- ¼ tsp urad dal
- 1 dry red chilli
- Some curry leaves
Instructions
For Thin Paper Dosa
- In a mixer jar, add 3 cups rava, 1 cup besan, salt to taste, and 1 tsp sugar. Grind well.
- Gradually add 3½ cups buttermilk and whisk to make a smooth, thick batter with a pouring consistency.
- Cover and let it rest for 15 minutes to allow the rava to absorb the liquid and puff up.
- After resting, add ½ cup water (or as required) and mix well to achieve a medium-thick, ribbon-like pouring consistency. Do not make the batter too thin; otherwise, the dosa will not turn crispy.
- Add ½ tsp baking soda and 1 tsp lemon juice. Mix well.
- Heat a tawa, sprinkle some water on it, and wipe it with a cloth to cool it slightly.
- Pour 2 small ladles of batter onto the tawa and spread it evenly.
- Apply some butter and cook the dosa slightly. Then, using a slightly wet spatula, remove some excess batter to make the dosa thinner and crispier.
- Add a little more butter and roast the dosa over medium heat until crispy.
- The crispy and thin paper dosa is ready to be served hot.
For Cheese Dosa
- Heat a tawa and pour a ladleful of batter onto it. Spread it in a circular motion to make a thin dosa.
- Once the surface of the dosa dries, spread some butter over it.
- Sprinkle chopped onions, capsicum, and coriander leaves evenly over the dosa.
- In a bowl, mix red chili powder, chaat masala, and black salt. Sprinkle this masala mixture over the dosa.
- When the dosa becomes crispy, grate some cheese on top.
- Fold the dosa and serve hot with chutney.
To make peanut chutney:
- In a mixer jar, add peanuts, roasted chana dal (dalia), green chilli, tamarind, salt, and water. Grind into a smooth paste and transfer it to a mixing bowl.
- In a tadka pan, heat oil and add mustard seeds, urad dal, dry red chilli, and curry leaves. Sauté for a few seconds and add the tempering to the chutney. Mix well.
- The peanut chutney is ready to serve with the poha idlis.
Notes
- For instant dosa batter, use 3 parts rava and 1 part besan.
- Rava gives the dosa a crispy texture.
- Besan provides binding and adds crispiness to the dosa.
- Do not add too much besan to the batter; otherwise, the dosa may become chewy.
- You can use 1 cup of curd instead of buttermilk.
- Initially, prepare a thick batter so that the rava can absorb the liquid properly and puff up.
- The dosa batter should have a medium-thick, ribbon-like pouring consistency.
- Before making the dosa, sprinkle a little water on the tawa to reduce its temperature.
- Keep the flame low while spreading the dosa.
- Cook the dosa on a low flame until crisp.
- Remove any excess batter while spreading to make a thin, paper-style dosa.