Paper Dosa

Name: Paper Dosa
Address: 551 W Cordova Rd, Santa Fe, NM, 87505, US
Telephone: (505) 930-5521
Price range: $$

South Indian$$

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Tue–Sat 5pm–9pm; Sun–Mon closed

551 W Cordova Rd, Santa Fe, NM 87505
(505) 930-5521
Last verified: October 2026
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Overhead photo of a metal bowl of whole South Indian spices — curry leaves, dried red chiles, cinnamon, star anise, cardamom, coriander and bay leaves — from Paper Dosa in Santa Fe

Dosa: A thin, crisp South Indian crepe of fermented rice-and-lentil batter, served with sambar and coconut chutney. Masala dosa is folded around spiced potato; Mysore masala adds a red chili-garlic smear; rava dosa is a lacy semolina version; paper dosa is the extra-large, extra-crisp one. Uttapam is the same batter cooked thick like a pancake with onion, tomato and chili on top. On this menu as: Dosas · Paper Dosa · Uttapam.
Garam masala: "Masala" simply means a spice blend, or the sauce built on one. Garam masala ("warm blend") is the finishing mix of cardamom, cinnamon, clove, cumin, black pepper and other whole spices toasted and ground, added at the end of cooking for aroma rather than heat. Every region and household has its own proportions. On this menu as: Classic Masala · White Truffle Masala.
Chutney & achar: Chutneys are fresh or cooked relishes (mint-cilantro, sweet-sour tamarind, coconut with dosa, tomato and onion) served alongside almost everything. Achar is the intensely salty, oily, spiced pickle of mango, lime or mixed vegetables, eaten a small dab at a time. On this menu as: Pappadum with Chutneys · Gongura Chutney.
Goan & Malabar coastal curries: The west coast cooks with coconut, tamarind, kokum and fresh fish. Goan xacuti is a roasted-coconut-and-spice curry; cafreal is a green herb-and-chili marinade for chicken; Kerala's fish moilee is a gentle coconut-milk stew with turmeric and curry leaves, while the region's red fish curries use kokum or tamarind for sourness. On this menu as: Prawn Moilee.
Roti, chapati & paratha: The unleavened whole-wheat family. Roti and chapati are thin and dry-griddled (tandoori roti is baked in the clay oven); paratha is layered with ghee and pan-fried, plain (lachha, spiralled) or stuffed with potato, cauliflower or paneer; rumali is the tissue-thin "handkerchief" bread. Puri and bhatura are fried and puff up hollow; bhatura is the large, leavened one served with chole. On this menu as: Bhel Puri.
Pakora & bhaji: Fritters of vegetables, paneer or chicken dipped in a chickpea-flour (besan) batter and deep-fried. Onion bhaji is the British-menu name for onion pakora. Mixed vegetable pakora is the rainy-day snack of the subcontinent, eaten with chai. On this menu as: Kale and Onion Pakora.

How these dishes compare

Roti, chapati & parathatypically $4 across 332 menus
Pakora & bhajitypically $8 across 280 menus
Chaattypically $9 across 270 menus
Gulab jamuntypically $5.95 across 244 menus
Kheer & halwatypically $5.99 across 197 menus
Dosatypically $10.74 across 117 menus

Paper Dosa

Menu

Starters

Dosas

Uttapam

Curries

Desserts

How these dishes compare

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