Serve with green mango chutney, dosa masala, and podi masala. Or just munch as it is. It takes less than 30 minutes to make it and it’s super crispy – no one will believe that this is made with leftover rice! Dosas/ Indian crepes are a South Indian delicacy and a staple food in South India. Dosas are ridiculously delicious and can be enjoyed any time of the day – be it breakfast, lunch, dinner, or mid-day snack. Dosas are quite famous across the world. Restaurants worldwide have these delicious Indian crepes on their menu and it’s enjoyed by everyone. They are made in various ways and are considered healthy and appetizing. Traditional dosa requires a lot of planning and overnight work with the proper heat and temperature for fermentation. However, there are some quick hacks and cheat versions like Quinoa dosa, Adai dosa, pessarattu, etc. Instant dosa recipe with sooji and leftover rice is one such cheat version too. Whenever I have some leftover rice in my fridge, I often use it to make this Instant dosa. They are so easy to make and no-hassle instant breakfast dosa recipes. It is an ideal alternative to the traditional dosa recipe which can be made in less than 15 minutes.
Ingredients required –
Sooji/semolina/Rawa – You can use any type of sooji as we are going to grind it into powder form.Leftover rice – any leftover white rice works here.Sour Curd – the sour curd helps to achieve the sour taste in your dosa and also helping the fermentation process.Seasoning – we will only require salt as a seasoning.Baking soda – Baking soda is a leavening agent. As this is an instant version, we add baking soda to make the batter fluffy.
How to make Instant Dosa from leftover rice? Step by step process
Take 1 cup of sooji in a blender jar. Grind it into a powder. Now add 1 ½ cup of leftover rice in a grinder jar. I have used sona masoori rice. You can use any variety of cooked rice. Grind it again for 30 seconds. Then add 1 cup curd/plain yogurt. Again grind it for few seconds. Now add ¾ cup water and grind to a smooth batter. Remove the batter to a bowl. Cover the bowl and let it rest for 10 minutes. Now add salt and baking soda to the batter. Do not add too much baking soda as then there will be a soapy aroma in the dosa. Mix very well. Making Instant Dosa Heat a pan and keep the flame to a low. Take a ladle of the batter and gently spread the batter. While spreading this instant dosa batter, do make sure that the tawa is not too hot. If the pan is hot, the batter becomes difficult to spread. So the tawa should be warm or less hot. If the pan becomes hot, sprinkle some water. Drizzle some ghee, oil, or butter on the sides and the center. Ghee helps the dosa to be crisp. Continue to cook till the base becomes nicely crisp. Remove it with a spatula and then serve with green mango chutney or any chutney of your choice and dosa podi.
Notes and Tips
Consistency of batter – It has to be free-flowing similar to regular dosa batter. A too-thick batter will make this instant dosa soft, dense and thick. The too-thin batter may break the dosas while making them.Grease tawa or pan – If you are using cast iron tawa, grease it well before using it. You can also rub the tawa with a cut onion just before making the dosas.Temperature – Make sure the tawa or non-stick pan is medium hot before spreading the batter. If the pan is not hot enough, the batter will stick to the pan, and if it’s too hot, your dosa might burn.As this is an instant dosa recipe, please do not avoid cooking soda and curd. Just follow the same recipe for the first time. Then you can alter the number of ingredients as per your taste.Make all the dosas immediately after adding baking soda.
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Also dont forget to check-out my regular idli dosa batter recipe! Warm regards, You can also FOLLOW me on FACEBOOK, INSTAGRAM, and PINTEREST for more fabulous recipes and updates. Subscribe to our YouTube Channel for tasty and easy video recipes. Dhwani.
