There are many different recipes for paper dosa, which is basically dosa which is thin like paper and very crispy. Usually in restaurants, they use a big tava and make a huge paper dosa. But we can use small tava and make dosas of small sizes.
It is a bit difficult to remove first few dosas from tava. But once tava comes to proper temperature, they come out well. They are yummy.. Try them 
Ingredients of Paper Dosa
3 cups rice (washed and soaked overnight)
1 cup skinless split urad daal (skinless gram) (washed and soaked overnight)
3/4 tsp fenugreek seeds
Salt to taste
Vegetable/ canola/ sunflower cooking oil
Method of Paper Dosa
1. Having soaked both rice and dal separately, wash well with plenty of water, add fenugreek seeds, fill enough water and soak overnight.
2. The next morning, drain all the water from the rice and urad daal. Now put some in a food processor and grind – adding very little water if necessary – to a smooth yet slightly grainy paste (for crispy dosas).
3. Put it into a large mixing bowl and add enough water to make a batter. The consistency of the batter should be such that it thickly coats a spoon dipped in it.
4. Now add salt to taste and keep the Dosa batter aside for fermentation in a warm, dark spot, covered, for 6-8 hours. After this fermentation, stir the batter well. It is now ready to make Dosas.
5. Heat the iron griddle or non-stick tawa well.
6. Pour 300 ml. dosa batter over it in an oval shape. Allow it to cook on a low flame for 1 and a half minutes.
7. Scrape the upper layer of the batter with a spatula to get a thin and crisp dosa.
8. Roll it up and serve immediately with coconut chutney and sambhar.