Paper Dosa is a casual dining restaurant on West Cordova serving South Indian cuisine and is well known for its dosas. Paper Dosa is an easygoing experience as reservations are not required and parking is readily accessible. It is family-friendly as there are menu options for kids and the patio provides enough space between tables to allow kids to use their “outside voices”.
The Chennai chicken is a great starter, with nuggets of fried chicken coated lightly in warming spices. The chicken pieces were moist and tender with a finishing touch of spice reminiscent of coriander, cumin, and chili. The yogurt raita served with it helped to temper the spice for my kid.
Lamb Keema Dosa and Farmer’s Market Uttapam are the main courses we selected, and they are served with Sambar, mint, and tomato chutney for dipping. Dosas are thin crispy crepes made from fermented rice and lentils served with savoury spiced fillings. The Uttapam is made with the same batter however, the fillings are cooked into it, so it resembles a thick pancake or flatbread.
The Lamb Keema Dosa is easily the size of two dinner plates and can look intimidating. Trust me, you can and will finish it! (lol). It is a very interactive eating experience as you break off a piece of the light crispy dosa, fill it with lamb and dip it into the sambar or chutneys. The sambar is like a spiced tomato gravy, that gives brightness and another layer of flavour. I really did enjoy this dish as it gave crunch from the dosa, flavour, spice, and heat from the minced lamb, and finished off with that rich gravy all in one bite. There was a gradual spice and heat that came from the mix of spices, but it was balanced by the sambar and chutneys.
The Farmer’s Market Uttapam was filled with caramelized leeks, potatoes and topped off with grilled bok choy and carrots. This was purely delicious carb-filled satisfaction and so tasty. The starchy goodness of potatoes in a fluffy pancake base with smoky sweet leeks, and bright grilled carrots dipped into the sambar. Deliciously satisfying and worth returning to Paper Dosa.
As desserts go the Passionfruit custard totally surprised me, I expected a cross between a crème Brulee and a flan. This is a completely different, light, and airy passionfruit mousse, with tiny tapioca and coconut bites. This was a lovely ending to a great meal.
I recommend visiting Paper Dosa and if you can’t decide what to have there is an affordably priced tasting menu that gives a great snapshot of their offerings. If you can’t find the time, they sell Dosa batter that you can take home and experiment with and try different fillings. Paper Dosa is definitely a unique gem in Santa Fe.
Paper Dosa is a novelty in the Santa Fe food scene focusing on South Indian cuisine and is especially known for amazing Dosas. A dosa is a thin crispy crepe made from fermented rice and lentils. It is often filled with spiced potatoes. Paper Dosa is a casual dining spot with an easy walk-in process and a breezy relaxing patio. It is family-friendly there are kid menu options. I have been to Paper Dosa a few times and every time the food has been consistent in quality. A tasting menu is available and is affordably priced. You can purchase the dosa batter to make dosas at home.
The Chennai chicken is a great starter, with nuggets of fried chicken coated lightly in warming spices. The chicken pieces were moist and tender with a finishing touch of spice reminiscent of coriander, cumin, and chili. The yogurt raita served with it helped to temper the spice for my kid.
Lamb Keema Dosa and Farmer’s Market Uttapam are the main courses we selected, and they are served with Sambar, mint, and tomato chutney for dipping. Dosas are thin crispy crepes made from fermented rice and lentils served with savoury spiced fillings. The Uttapam is made with the same batter however, the fillings are cooked into it, so it resembles a thick pancake or flatbread.
The Lamb Keema Dosa is easily the size of two dinner plates and can look intimidating. Trust me, you can and will finish it! (lol). It is a very interactive eating experience as you break off a piece of the light crispy dosa, fill it with lamb and dip it into the sambar or chutneys. The sambar is like a spiced tomato gravy, that gives brightness and another layer of flavour. I really did enjoy this dish as it gave crunch from the dosa, flavour, spice, and heat from the minced lamb, and finished off with that rich gravy all in one bite. There was a gradual spice and heat that came from the mix of spices, but it was balanced by the sambar and chutneys.
The Farmer’s Market Uttapam was filled with caramelized leeks, potatoes and topped off with grilled bok choy and carrots. This was purely delicious carb-filled satisfaction and so tasty. The starchy goodness of potatoes in a fluffy pancake base with smoky sweet leeks, and bright grilled carrots dipped into the sambar. Deliciously satisfying and worth returning to Paper Dosa.
As desserts go the Passionfruit custard totally surprised me, I expected a cross between a crème Brulee and a flan. This is a completely different, light, and airy passionfruit mousse, with tiny tapioca and coconut bites. This was a lovely ending to a great meal.
I recommend visiting Paper Dosa and if you can’t decide what to have there is an affordably priced tasting menu that gives a great snapshot of their offerings. If you can’t find the time, they sell Dosa batter that you can take home and experiment with and try different fillings. Paper Dosa is definitely a unique gem in Santa Fe.
Paper Dosa is a novelty in the Santa Fe food scene focusing on South Indian cuisine and is especially known for amazing Dosas. A dosa is a thin crispy crepe made from fermented rice and lentils. It is often filled with spiced potatoes. Paper Dosa is a casual dining spot with an easy walk-in process and a breezy relaxing patio. It is family-friendly there are kid menu options. I have been to Paper Dosa a few times and every time the food has been consistent in quality. A tasting menu is available and is affordably priced. You can purchase the dosa batter to make dosas at home.
Kari Persad-Hernandez is a Trinidadian transplanted to the U.S.A. as a traveling spouse mom. She is an avid home cook that is consistently honing her cooking skills, recreating meals from her travels, and helping others experience new foodie adventures. She recently embarked on a recipe blog https://www.karifying.com/ to share her kitchen adventures.
