Paper Dosa
Paper Dosa is a ultra-thin, crispy crepe from South India, made from a fermented batter of rice and black lentils (urad dal). It's cooked on a hot griddle with a light brushing of oil or ghee, resulting in a delicate, paper-like texture that's often rolled or folded into a cone shape.
🍽️ Nutrition at a glance
This dish is primarily a carbohydrate source from the rice and lentils, with a moderate amount of plant-based protein from the lentils and minimal fat unless generously cooked with ghee. A typical plain paper dosa (without fillings) contains roughly 130-150 calories per serving, offering a good source of energy and some B vitamins from the fermentation process.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 4 g |
| Carbs | 32 g |
| Fat | 4 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 350 mg |
| Iron | 2.5 mg |
| Potassium | 150 mg |
| Phosphorus | 90 mg |
| Magnesium | 25 mg |
| Thiamin (B1) | 0.15 mg |
| Folate | 40 µg |
| Calcium | 20 mg |
| Selenium | 5 µg |
Per 1 dosa (approx. 100 g) · estimated, varies by recipe
💡 What's interesting
The fermentation process not only gives dosa its signature tang but also enhances the bioavailability of nutrients and introduces beneficial probiotics. Culturally, it's a beloved breakfast staple across South India and has gained global popularity as a versatile, gluten-free option often served with sambar (a lentil-based stew) and coconut chutney.
