Leftover rice Dosa | Instant dosa from leftover rice is a tasty 10-minute crispy after-school snack with leftover rice. It is a crunchy tea-time/coffee-time South Indian snack recipe.
SHOULD I GRIND rava?
Yes, it gives perfect texture for the dosai so don’t skip it. Always soak first for 20 minutes then grind.
RICE FOR instant dosai?
I have used cooked sona masoori rice. You can use any variety of rice. if you are using basmati rice add extra.
SHOULD I ADD RICE FLOUR TO THE dosai batter?
If you followed the recipe, rice flour is not required but if you have added excess water by mistake little rice flour will help
Add-ons for dosai batter
carom seeds, green chilli, curry leaves, coriander leaves, and mint leaves can be added for extra flavor.
SHELF LIFE FOR LEFTOVER RICE dosai batter
batter stays good for 2 days in the fridge.
CONSISTENCY OF APPAM BATTER?
Appam batter is watery (liquid consistency ) compared to dosai/ adai batter. to check if the batter is at the right consistency, take a little batter at the back side of the ladle, if you wipe the batter, you should be able to wipe it clean
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Ingredients
3/4 cup leftover rice 6 tablespoon thick curd 3/4 cup rava required salt 3/4 cup water 1 teaspoon cumin seeds oil for dosai
how to make leftover rice dosai with step-by-step pictures
First, add rice, Rava, water, and curd to a mixing bowl or mixie jar
rest for at least 20 minutes
and grind into a fine batter. avoid adding extra water. The batter should be flowing consistency
add the required salt and cumin seeds; mix well
Heat a dosa pan on low - medium heat and once the pan is hot sprinkle little water
Add ladle the batter onto the hot griddle and spread the batter like regular dosa
drizzle oil on top and around cook one side and flip
Serve hot with Dosai podi/chutney/ sambar leftover rice dosai instant dosai No ratings yet Print Pin Comment Ingredients3/4 cup leftover rice6 tablespoon thick curd3/4 cup ravarequired salt3/4 cup water1 teaspoon cumin seedsoil for dosai InstructionsFirst, add rice, Rava, water, and curd to a mixing bowl or mixie jarrest for at least 20 minutesand grind into a fine batter. avoid adding extra water. The batter should be flowing consistencyadd the required salt and cumin seeds; mix wellHeat a dosa pan on low - medium heat and once the pan is hot sprinkle little waterAdd ladle the batter onto the hot griddle and spread the batter like regular dosadrizzle oil on top and aroundcook one side and flipServe hot with Dosai podi/chutney/ sambar Video Subscribe to my YouTube channelCheck out Traditionally Modern Food! Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!
