' Paper Roast' is the most popular restaurant term for 'crispy dosai/dosa'. The dosa batter is poured on a hot tawa/skillet and spread into a thin layer. They are then drizzled with melted butter /ghee and made into a crisp dosa. But at home, you can make crispy- wafer thin dosa without even a drop of ghee and very little oil. You have to trust me on this.
Of course, like I always say this cannot be achieved overnight and requires a lot of practise with interest . I am going to share some tips with you that I have learnt over the past two decades. You can use idli/dosa batter or my 'dosa batter' recipe to make this dosai. The batter can help you only to a certain extent, the trick is in the technique.
Also, I will be adding more tips and tricks in this post as and when I learn more new things as learning is a continuous process.
Paper Roast Dosai :
Preparation time : 6-8 hours ( fermentation time)
Cooking time : 3-4 minutes per dosai
Makes : 30 -40 dosas
1 cup = 250 ml cup
Important note : Please read my 'Dosai' post for the dosa batter recipe and tips to method to cook a tasty dosai before you proceed to make this paper roast.
water ( adjust)
2 tablespoons sesame oil
1 teaspoon ghee ( optional)
Some important tips to make the paper roast:
1. The dosa batter should be in room temperature when you are making the dosa.
2. The dosa batter should not be too thin or too thick. Dilute it with little water after trying out the first dosai.
3. Always make a small dosai as your first dosai. This way, it will be easy to flip and remove the dosai and also you can adjust the water quantity according to the texture.
4. Before you start to make make dosai, heat the tawa and spread sesame oil using a tissue paper.
5. The oil should not be visible, but wiped clean.
6. Also, do not dilute the dosa batter too much , then it will be difficult to thicken it.
7. Instead, make the first trial dosa and then add water little at a time and try the second one. Within the third dosa, you will know the perfect consistency.
8. Spread the dosa batter thinly and drizzle oil on the sides.
9. Wait for it to brown on the sides before you flip the dosa. This is an important step.
10. Use a ladle with a flat base ( you might have to buy one) to spread the dosai thinly.
11. Also, now a days, you get absolutely flat dosa tawas. Do invest in one of them
12. Never use the dosa tawa to toast bread or rotis.
13. Use a good spatula ( steel) to remove the dosa. This is also a very important point.
14. You can mix ghee and sesame oil before you start making the dosai and use it to drizzle on dosai for the extra taste factor.
15. Use sesame oil to make dosai.
16. The tawa should be hot when you pour the batter over it. This gives a good colour to your dosai.
For detailed method to spread a dosai on the tawa with step wise pictures, refer here.
Enjoy your paper roast with sambar and chutney. Delicious!
I hope you will enjoy your dosa making experience. Do share your feedback with me and share this post with friends and family if you find it useful.
Happy Cooking !