Description
Paper Dosa is a thin, crispy South Indian crepe made from a fermented batter of rice and urad dal, known for its large size and wafer-like texture. Originating from Tamil Nadu and Karnataka, it is typically served as a tiffin or breakfast item in traditional messes, hotels, and street-side dosa stalls.
The batter is spread extra thin over a wide, hot griddle and cooked until it turns golden and crisp, with a delicate lacy edge. Unlike regular dosas, paper dosa is not filled with any stuffing but may be served rolled or folded into a cone shape. It is usually accompanied by coconut chutney, tomato chutney, and a bowl of hot sambar.
Paper Dosa remains a popular choice for dosa lovers across South Indian cities like Chennai, Coimbatore, and Bengaluru, and continues to be a nostalgic and impressive dish in Indian restaurants across Mississauga, Brampton, and Calgary.
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