Rashmi Sharma Not sure what to do with the rice that was left over from last night? Instant Dosa is the solution. Utilize the leftover rice to quickly prepare this crispy dosa.
Serve with podi masala, dosa masala, and green mango chutney. Or simply eat it as is. Nobody will believe that it was prepared from leftover rice because it only takes a little under 30 minutes to prepare and is extremely crispy.
Dosas, also known as Indian crepes, are a delicacy and a mainstay of South Indian cuisine.
Dosas are outrageously delectable and are perfect for breakfast, lunch, dinner, or a mid-afternoon snack.
Dosas are well known all around the world. Everyone enjoys these delectable Indian crepes, which are available at restaurants all over the world.
They can be produced in a variety of ways and are regarded as tasty and healthful.
A lot of preparation goes into making traditional dosa, including overnight work at the right heat and temperature for fermentation. Quinoa dosa, Adai dosa, pessarattu, and other short hacks and cheat versions do exist, though. One such cheat version is an instant dosa dish with rice flour and leftover rice.
Rice Instant Dosa Recipe | What is the Recipe of Rice Instant Dosa Recipe
Ingredients
- 1 cup cooked/boiled rice
- ½ cup wheat flour
- 1 cup rice flour
- 1½ cup water (As Per Consistency)
- ¼ cup curd
- salt as per taste
- pinch of baking soda
- oil for cooking
Instructions
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Blend 1 cup of cooked rice,1 cup of rice flour and 1/2 cup of wheat flour with half of water. In regular intervals add water to material to make a smooth dosa batter.
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Now in a large bowl, put all of dosa batter, add curd to it. If you can, use sour curd, it will give a fermented flavour to Instant dosa.
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Now add salt to taste and baking soda.
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Mix them well and add water to adjust the consistency of dosa batter.
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Heat non stick tawa and sprinkle some water amd wipe it off with tissue.
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Pour a small bowl (katori) of batter on tawa and spread it in circular motion and sprinkle some oil on top of the dosa.
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Cook dosa for a minute or till it turns golden brown and crisp.
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You can serve it plain with coconut chutney and sambhar, or you can also stuff it with aloo stuffing or paneer stuffing.
Tips:
- Thin Batter: The batter for rice dosa needs to be thin, similar to a pancake batter. Adjust the amount of water to get the right consistency.
- Crispier Dosa: For an even crispier dosa, make sure the pan is hot enough before spreading the batter and cook on medium heat without disturbing the dosa until the edges turn golden brown.
- Avoid Overmixing: Once you add water to the batter, mix it until just combined. Over-mixing can make the batter too thick and affect the crispiness.
- Additions: You can add finely chopped onions, green chilies, curry leaves, or coriander leaves to the batter for extra flavor.
Variations:
- Rice Flour and Urad Dal Flour Dosa: If you want a slightly different texture, you can use urad dal flour (split black gram flour) in place of all-purpose flour to mimic the flavor and texture of traditional dosa.
- Veggie Rice Dosa: Add finely chopped vegetables like onions, tomatoes, carrots, and bell peppers to the batter for a more wholesome and flavorful dosa.
Rice Instant Dosa is a great way to enjoy the classic dosa flavor in a fraction of the time. It’s ideal for a quick breakfast, brunch, or snack, and it’s crispy, delicious, and versatile with various chutneys or sambar. Enjoy your crispy, light, and savory dosa!
