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Leftover Rice Dosa Recipe

Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favorite recipes with his online readers.

Leftover Rice Dosa

Leftover Rice Dosa

Somewhat akin to a crepe, a dosa is a pancake that is made from fermented rice and dal batter. Sometimes, however, it is prepared from an unfermented batter, and this recipe uses unfermented batter prepared with leftover boiled rice. This dosa is, therefore, an "instant" dosa in the sense that the batter needs no fermentation.

Do try this quick and easy dosa and share your experience.

Cook Time

Prep timeCook timeReady inYields

15 min

1 hour

1 hour 15 min

6 dosas

Ingredients

  • 1 cup leftover boiled rice
  • 1 cup rice flour
  • 2 tbsp sooji (semolina), ground fine
  • 3 tbsp dahi (yoghurt)
  • 1 cup water
  • 1 tsp salt
  • 1 tbsp chopped hara dhania (cilantro)
  • Oil, for frying, as needed

Instructions

  1. In a grinder jar, add the leftover boiled rice, rice flour, sooji, dahi and salt. Blend. Add 1/2 cup water and blend again. Add the remaining 1/2 cup water and blend again to form a dosa-like consistency batter.
  2. Transfer the batter to a bowl, add the cilantro and stir well. Cover the batter and let it rest for 5 minutes.
  3. Preheat a dosa pan on medium heat; then brush a little oil over it. Pour about a 1 1/2 ladlefuls on the pan and spread it into a large circle. Pour a little oil over it and let the dosa cook for about 2 minutes, until it is a little cooked on top and the underside changes a bit in colour.
  4. Flip the dosa and cook the other side for about 2 minutes as well.
  5. Transfer to a plate and prepare the remaining dosas similarly.
  6. Serve the dosas with coconut chutney.

Leftover Rice Dosa Recipe

© 2020 Rajan Singh Jolly

Comments

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on November 08, 2020:

Thank you, Dora.

Dora Weithers from The Caribbean on November 04, 2020:

This looks kinda miraculous to see leftover rice take on such a different form. Thanks for the recipe.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on November 03, 2020:

I hope you do, Peggy. Thank you.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on November 03, 2020:

Thank you, VAISHALI.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on November 03, 2020:

Thanks a lot, Devika.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on November 03, 2020:

Yes, that is a good option as well, Flourish with stuffings of veggies you like. Thank you.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on November 03, 2020:

Very true, Kalpana and we have so many of them that are healthy as well. Thank you.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on November 03, 2020:

Thank you, Bill.

Peggy Woods from Houston, Texas on November 03, 2020:

It has been a long time since I have made crepes. Your recipe inspires me to give it a try sometime soon.

VAISHALI from INDIA on November 03, 2020:

Delicious thanks for the recipe.

Devika Primić from Dubrovnik, Croatia on November 03, 2020:

Rajan this is a nice idea and so easy to make,

FlourishAnyway from USA on November 02, 2020:

This is probably something I would like. I’d probably use it as a wrap.

Kalpana Iyer from India on November 02, 2020:

The ever-dependable comfort breakfast - the yummy dosa! Just looking at the pic made me smile. Thank you for sharing this.

Bill Holland from Olympia, WA on November 02, 2020:

I need to eat more rich. I like rich, I just don't take the time to make it. Thanks for the incentive and reminder. I think I'll steam some this afternoon, enough for the week ahead.