Rolling Gunpowder Dosa at Santa Fe’s Only South Indian Restaurant — Cooking in America

– So Santa Fe’s got a
population less 100,000 people and smack dab in the
middle of it is Paper Dosa. It’s a South Indian cuisine restaurant. They’re not doing tikka masala. These guys are doing paper
dosas from Chef Paulraj who left San Francisco to
follow his heart in Santa Fe. Hey Chef. – Hey Sheldon, welcome to Paper Dosa. – Oh glad to be here. – It’s a South Indian restaurant. You have many varieties of dosas. – I’m excited, gonna be
rolling out some stuff and doing, making curries. – Yeah, please, come on in, come on in. – Okay. Whoa, look at this spread! There’s a lot of ingredients
that I don’t recognize here. Were you always in the kitchen? – Until my twelfth standard in India, I was not into the cooking. I was good at math. I wanted to be engineer. – What made you go into culinary? – In India what happens is,
I am elder the person in my home. So I want to help my dad
immediately as soon as possible. You can earn fast, that’s why
I got into culinary school. This is the dosa batter. Rice flour, and urad dal. We keep it outside for
like eight to 12 hours. – Slight fermentation,
almost like sourdough. That is a master right there. A little bit of ghee. Look at that! And this is a paper dosa, right there. Beautiful. You wanna hold my hand while I’m doing it? – No (laughing) – All right, I don’t
want you to get jealous of my technique, all right? – No it’s fine, you can
work with us… – I’m just gonna pour it. – Yeah. – And then start from the middle? – Yeah. Beautiful. Don’t press hard. Yeah, good job. Okay, you can try one more time. (laughing) – No judgment yeah guys? (laughing) My first time. (laughing) That one passed. – That’s what I’m saying, you did good. – Got my small one next to his one. All right, I’m going all in. – You gotta spread it. Nice job Sheldon. Beautiful. – Oh, look at that? Hired? – You will be hired immediately. This is the gunpowder dosa. My mom made just now. – Lucky, she got mom’s hands in here. Tell me about gunpowder, so what – – The gunpowder is, – Not real gunpowder? – No this is a chutney powder. Okay so we dry roast each
and every lentil separately. Curry leaves, and the red chiles. Like this. – Oh gunpowder, clack clack boom. – [Paulraj] This is
green chile cheese dosa. – Green chili is not
traditional southern Indian. – It’s not, it’s it’s not. It’s actually my wife’s idea. My wife is from Santa Fe. And it turned out to be a nice dish. – [Sheldon] So this is a
good way to get the people of Santa Fe into South Indian cuisine. – [Paulraj] Absolutely, yeah. – Whoa, that is a great one. Look at that cheese melting like that. You always knew that you’d go back to doing a southern restaurant like this? – No, but I fall in love
in South Indian cooking when I was in San Francisco. – So you cook with your mom now? – Yeah, now if she is in India, I’ll be calling her and
will ask the recipes. Yeah this is my home cooking. – So growing up in Tamil
Nadu, you were alongside your mom cooking as a kid? – No, I’m not a fan of
cooking until I was like 16. – So after three years and
graduating culinary school, you went to where? – Maldives, so I worked
for Reethi Beach Resort. And then I got the opportunity
to come to coast lines. Miami to Key West, Key West to Cozumel, and then I will come to Miami. And the second one is Miami
to Bahamas, Bahamas to Miami. – How did you make your way
all the way to San Francisco? – My brother was in need of money and I was earning like $750 at the shift. My friend Sendal, who
said “I have an opportunity if you come I can give you a job.” And I gone to San Francisco through him. He is really talented. I am so lucky to have him teach me the wonderful South Indian cooking. – It took you going to San Francisco to reconnect with your roots. – Absolutely. – That’s the paper dosa. – This is the paper dosa. – The name of the restaurant. – So your signature dish. – It goes with goes with masala. – Show me the way. – Break the dosa and then we
put in the chutney and sambal. Coconut chutney is always goes with that. Ginger, fried coconut,
Thai chile, cilantro, salt. Roasted channa dal. – There’s so many layers of flavor. – There is. And some people go with
masala, and the chutney. – Oh, double time. – No, that is one. And they go like this. And they put with the sambal. This is the main
accompaniment for the dosas. Boiled lentils, tomatoes,
onions, red peppers, all kinds of flavors in one pot. Little bit of tomato puree and cilantro, a lot of cilantro. And then we’ll add some tempering. This is just rice bran oil, mustard seed, red
chiles, and curry leaves. It gives extra flavor for the curries. – Cheers chef. – Cheers. – Thank you. – Cheers Sheldon, thank you. – Whoa, it’s an explosion of flavors. The green chile dosa. – Thank you. – For you chef. Mmmm. – You like the spice? – There’s a good spice to it. The fermentation that is in the dosa, that makes it so unique. Was this an immediate hit? – It was, it was, like lot
of Santa Fe people like it. – Tell me about the meeting of your wife. – When I worked in San
Francisco first in 2005, she also worked in Dosa as the waitress. That’s how we met. We got married in 2007. I cannot live in San
Francisco and have a family. My wife said we should move to Santa Fe. And just I followed my wife here. It all worked out slowly. – How did you start cooking in Santa Fe? – I was doing the
catering out of my house. But we didn’t do that
good to pay the bills. So, wife’s friends were saying, okay why don’t you do a
Valentine’s Day dinner? That pop-up was so magical, because I didn’t even have a proper stove. And lot of people who worked, they didn’t even want to get paid. But they want to lift me up, that’s what I saw with
the Santa Fe people. There are a lot of restaurant owners, particularly Cafe Fina,
Sweetwater restaurant, MU Du Noodles, these all people helped me with opening the restaurant for me to do the pop-ups. – So in March of 2015,
you had the opportunity to open up this place. – The first six months it was crazy. – So where did you get your workers? – I have one of my friends, Tito, he is the backbone of my restaurant. We worked together in
San Francisco as well. And he came to help. Within three months he fell in love and he got married as well. – Okay in Santa Fe. It’s amazing the story of love and how this all kind of came together. – And on top of that you
give jobs to the people. I was looking for the job in Santa Fe. That’s the most happy
thing I can think about is I’m glad I can give jobs to people. – [Sheldon] If you take
care your community, that the community is gonna
come back and take care of you. – You know we’re gonna
transfer in the saute pan. And then we’re gonna top
it with the coconut sauce.

100 comments on “Rolling Gunpowder Dosa at Santa Fe’s Only South Indian Restaurant — Cooking in America”

  1. Sandy Simon says:

    2:54 "green chili is not traditional Southern Indian" ?! Huh ??

  2. Aaron Thamby says:

    Great one here!!! Thanks Sheldon!!! ரொம்ப நன்றி அண்ணா. எப்போதாவது உங்களை சந்திக்க நம்புகிறேன்

  3. A M Mirza says:

    I'm sorry but south Indian food is over-rated.

  4. Abhijit Mehta says:

    That's a very good dosa.

  5. Nagarjuna Gupta says:

    many foreigners in that hotel eating dosa… great to see.

  6. Prabha krishnan says:

    தமிழ் தோச !!!

  7. Gunga Din says:

    Dosa Indian burrito!

  8. Merlyn Hoda says:

    I am from South can you help me get a job with you…

  9. Sudendu Gupte says:

    Wow only Paper Dosa and thanks man.

  10. Nik Nak says:

    Mmm that’s one big joint

  11. Rajat D says:

    Dosa rocks 🙌

  12. Samuel Suhan says:

    annoyed at how the host mentioned curry in the beginning as soon as indian food was mentioned. but still liked the chef. a humble guy he is.

  13. Khans Kitchen says:

    Very nice

  14. Rick Bhattacharya says:

    But my question is where is my MASALA DHOSA ??!??!

  15. Cosmopolite cosmopolite says:

    Thank you for this informative and story telling video – the owner is having a calm mind, wonderful to watch. Do you pen down the recipes?

  16. Nick K says:

    What a story! Love it. <3

  17. kuya sam says:

    Great ! I love onion dosa too ! ☺

  18. The Meg says:

    Im gald we south indians are getting represented.

  19. Aniket Rana says:

    Dosa is sooooooooooo yummy that u can't even imagine

  20. Reddylion says:


  21. Ambrose Francis says:

    Breakfast: South Indian, Lunch: Punjabi, Brunch: Bengali,
    Dinner Punjabi/Gujarati Style.

  22. Trap Kannada says:

    Idli >>>>>>> dosasa

  23. Arjun says:

    Everytime he calls him sheldon and explain something it looks like hes talking to his son and try to teach him maths😂😂

  24. 有毒的爛蘑菇 says:

    Denzel Washington for poor.

  25. ANANYA NEGI says:

    South Indians are dark and ugly 😷

  26. vigneshrk says:

    0:37 i just learnned what a dosa is

    1:11 that is a master right there (and i know everything about dosas now)

  27. combo gogoi says:


  28. Duraidurai Raj says:

    Can i hv the owner contact num, just looking for a job, maybe i can apply . Thank you.

  29. vivek patil says:

    I am a dosa addict

  30. thiruvetti says:

    7:20 – His friend is called Thiru not Tito.

  31. Premyy.M says:

    That was real nice

  32. david diaz says:

    South Indian food is not as good as North Indian food. Also, the masala dosa is actually a hybrid featuring a dosa with a Gujarati-style onion and potato curry, and was invented in Bombay, not South India.


    He is from Tamil Nadu proud to be a Tamilan

  34. Ashish Nalavade says:

    when an indian says i was good at math but chose cooking, he created one job just by not becoming an engineer. some guy running a fortune 500 company should feel a sigh of relief that this guy chose dosas instead of engineering.

  35. Ashish Nalavade says:

    eating a dosa with fork is like declaring war on south India.

  36. uatkarsh tiwari says:

    Of course u want to be an engineer….🙄😂🤣🤣🤣🤣

  37. Pritesh Rajgor says:

    How did you get that Gun powder for Dosa in USA 😜

  38. Raj Srinivas says:

    Namma "Paulraj" shud meet Dosaman "Thiru" of NY.

  39. RiseUpBlue says:

    I could totally get into a green chili dosa! Great idea!

  40. Karthik Ammayappan says:

    Roll up some Stuff!! 😂🤤

  41. aa bb says:

    i love gunpowder ToT

  42. Vinod Reddy says:

    Man making Dosa with ease is not easy. Need smooth handling. Well done..

  43. pragadeesh T says:

    Podi dosa dhan gunpowder dosa ya 👌😂

  44. Ancy G says:

    Indian food is unique.. In the south we have beautiful veg and non veg dishes.. You guys should try beef fry/roast and porotta with beef curry.. Believe me.. It's heaven
    Masala dosa.. Biriyani…. Paayasam.. Sadhya… Idli… Appam and egg curry.. Oh God💜 there's lot guys.. Explosion of flavours.. Then we have the simple items as well just stir fried vegies with coconut or coconut broth.. Fish curries are awesome as well… Fish fry.. All the crustaceans 💕 awesome awesome

  45. Km. girl yeye says:

    Somalia eats it too it could anjera 🇸🇴💖💖

  46. JR S says:

    He could be an excellent RJ

  47. The Mariam says:

    Can he be my husband ? I want them dosa's every morning

  48. Shivam Trivedi says:

    I am ordering dosa right now…..but in Mumbai !!

  49. santolify says:

    I googled Paper Dosa and the entire list of ingredient is nothing I've heard of.

  50. umesh achari says:

    Very humble n down to earth owner…lllll

  51. M0HaMmAd Fa!sAL says:

    I just love dosa my all time favorite food 😍😍

  52. Sellamani Mani says:

    Hello bro nice to have our south India food American

  53. Discord Discord says:

    "spread it"
    "Dont press hard"
    Yep. Thats what I said.

  54. Rekash Sinanin says:

    can they make it for people who are against animal cruelty

  55. R V says:

    So you dont need to flip the dosa?

    Awesome video👍 wow good stuff I almost licked the screen a couple times. 😃🙏❤

  56. sameer saj says:

    Dravidian cuisine is always healthy and tasty than north indian food

  57. Ajinkya Kawale says:

    The host is awesome as well!

  58. Muthukumar Saravanan says:

    Podi dosa munnusamy!!!!!!!

  59. Sudhangan 15 says:

    It's so heart warming to see a Tamizhian doing something fantastic on Tamil nadu's favorite dish in America ❤️

  60. Prathap Poojari says:

    This paper dosa is native to UDUPI
    A tulu speaking place
    But the fluffy dosa is from Tamil Nadu
    Masala dosa is originated in One of the Udupi r

  61. Ambrish Kochikar says:

    Bravo, Chef!

  62. powerlinkers says:


  63. Gokul Nair says:

    You can't come up with a better name than 'gun powder' in america

  64. Chinmay C says:

    South Indian food is so much underrated in the west! Its bit on the spicier side but the flavors are mind blowing!

  65. Heeeres Johnny says:

    A real Indian among indians… Gotta say though, south indian food is the best tasting of all indian food…

  66. nikhil shetty says:

    Paper dosa with coconut chutney is one of the tastiest food item in the world.

  67. Anurag Malpani says:

    As a vegan my all time favorites are dosa idli uttapam.. 👌🏻👌🏻💚

  68. Kadahsh ajay says:

    Gun powder dosa a.k.a Podi dosai!!!

  69. Vinay Morishetty says:

    Come and taste Indian foods

  70. Damien Christopher says:

    I'm an expat living in Chennai southern India and podi in this video called as gun powder dosa,masala and ghee roast dosa are my most favorite especially with chilli chutney and sambar just the mere thought is making me drool apart from that gongura pickle from Andhra Pradesh and traditional rasam(which is spicy tamarind water with red chillies, ginger,garlic, black pepper helps in proper digestion along with fixing any stomach issues) are incredibly tasty best when consumed with rice

  71. u tube says:

    Dosa + sambar = Heaven

  72. Shameem Ahamed Ibrahim says:

    4:51 You don't touch food with left hand. Big no no.

  73. Sanjukta Khound says:

  74. Vaibhav Bedarkar says:

    Gordan Ramsay must learn how to be patient from this chef 😁

  75. Tc EXECUTE says:

    Indian veg food is a….is a blessing too world… Please try it…

  76. goura chandra Nair says:


  77. Rajendren Natraj says:

    Dhosa tamils pride

  78. don't mess with me never ever says:

    Nammudae swantham ghee roast and masala dosa😍😍😍

  79. swapnil bandiwadekar says:

    Aluminum utensils is an issue…else, the dosa is good 😀

  80. Pratyaksh Pradeev says:


  81. Uncle Abe says:

    Dosa means in my malay language it called Sins. And the Dosa (indian cuisine) here in malaysia we called by 'Thosai' which is called in tamil language.

  82. Pratyaksh Pradeev says:

    Well here is the order it follows
    My first time dont judge me.😛
    My small one next to his big one😛
    Spread it,dont press hard 😂😛

  83. xlncy kitchen says:

    Pluck the dosa with your fingers and dip it in the place where sambar meets the chutney in your plate and put it in your mouth. That's how you eat your dosa.

  84. Ram Sanath says:

    Just listen to the conversation from 2:03

  85. Schehrbano Khan says:

    I think he was a chef at Dosa on Valencia. One of my favorite places in SF

  86. Thyself Love says:

    I love ghee onion dosa with molagapudi

  87. Prophet Bomb says:

    Dosa began as a street food in Karnataka (Southern India) and spread across all South India in different shapes, sizes and flavours.

  88. Prophet Bomb says:

    Most of the time outsiders think that India means Hindi, Chappathi, nan and Dal. South India does not get much recognition. And when South Indians make an attempt to show their culture and uniqueness a bunch of North Indians comes in calling us dividers, anti-national. To them every good thing needs to be just 'Indian', India is a diverse country and South should get its recognition.

  89. The Brown RAT says:

    Why is he calling sambal Charney?

  90. Masood Merza says:

    This guy is an inspiration. You can tell how hard he's worked!

  91. Ajay Sankar says:

    Make theyresadham & they're vada & also avil milk

  92. Seal Of Apoorval says:

    Dude dosaaaaa 😍😍😍😍😍😍😍

  93. John Butler says:

    2:06 look at his SMALL one beside his BIG one

  94. Anime AMV song. says:

    0:46 me I was good at maths but now I'm a pervert😏.

  95. meghalakshmis says:

    Really humble n soft spoken chef!!!!❤❤❤

  96. Amit Sharma says:

    Clack- Clack-Boom. 😎👍👌
    Looks yummy… Made with help of Mummy. 😍

  97. Syed Maricar says:

    Best wishes and regards from South India .get up your own way make us in world leaders in that part.

  98. Suhas Anjan says:

    I think I like Eater more than Buzzfeed.

  99. Fresh air VSD says:

    Hi Anna I am from Kerala

  100. Dorothy sood says:

    I am a punjabi who loves dosa 😍😍

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