Paper dosa is a variation on South Indian dosa, distinguished by its thinness and crisp texture. While regular dosa is typically thin and has a slight softness, paper dosa is spread much thinner on the griddle and cooked longer to create an almost translucent, brittle sheet.
The batter for both is generally the same, consisting of fermented rice and urad dal (black gram), though paper dosa batter may be ground finer and occasionally includes a small amount of all-purpose flour or rice flour to enhance crispness.
Paper dosa is usually larger in diameter and served plain, accompanied by chutneys and sambar, rarely filled with spicy fillings, unlike the popular masala dosa. The origin of paper dosa is generally dated to the twentieth century, reflecting innovations in commercial South Indian restaurants.