Leftover rice Dosa | Instant rice dosai

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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

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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

  Instructions

  • 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

  Video

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