leftover rice dosa recipe | instant dosa with leftover rice | cooked rice dosa

Leftover rice dosa recipe with step by step pics. These crisp rice dosa are made with leftover rice. Making dosa from leftover rice is quick as no fermentation is required.

This instant dosa recipe yields crisp dosa and tastes good. Though you cannot compare the taste with a traditionally made Dosa. these leftover cooked rice dosa have a crisp as well as soft texture and served best hot or warm.

There are many recipes in which one can use leftover rice. this rice dosa recipe is one such way. Leftover rice dosa can also be made as an easy snack for kids.

To add body in the rice dosa batter, I have used rice flour. But you can even use whole wheat flour or millet flours. You can also temper the batter with mustard seeds, curry leaves and asafoetida (hing). Even chopped onions and coriander leaves can be added. Since I wanted to make a plain crisp dosa, I have not added anything.

Serve these cooked rice dosa with coconut chutney, sambar or idli podi.

If you are looking for more Dosa varieties then do check:

• Instant dosa
• Oats dosa
• Set dosa
• Rava dosa
• Masala dosa

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

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leftover rice dosa

4.72 from 7 votes

Crisp rice dosa made with leftover rice. Making dosa from leftover rice is quick as no fermentation is required. 

Author:Dassana Amit

Prep Time:5 mins

Cook Time:20 mins

Total Time:25 mins

Course:breakfasts,snacks

Cuisine:south indian

Diet:vegetarian

Servings (change the number to scale):2

(1 CUP = 250 ML)

Ingredients

• 1 cup cooked rice
• ½ cup rice flour
• ½ cup curd - fresh or sour (yogurt)
• ½ cup water or add as required
• ¼ teaspoon salt or add as required
• ¼ teaspoon eno or fruit salt or 2 to 3 pinches of baking soda
• oil as required

Instructions

making leftover rice dosa batter

• Take 1 cup of leftover rice in a grinder jar. I have used basmati rice. You can use any variety of cooked rice. Also add ½ cup rice flour.
• Then add ½ cup curd and ¼ teaspoon salt or as required. Curd can be fresh or sour.
• Add ½ cup water and grind to a smooth batter.
• Remove the batter in a bowl. 
• Sprinkle ¼ teaspoon eno all over the batter. If you do not have eno, then add 2 to 3 pinches of baking soda. Do not add too much of baking soda as then there will be a soapy aroma in the dosa.
• Mix very well.

making rice dosa

• Heat a pan and keep the flame to a low.
• Take a ladle of the batter and spread it. While spreading this instant dosa batter, do make sure that the tawa is not 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, then remove the pan from the flame. Keep the pan on kitchen counter or on a switched off stove top burner and then spread the batter.
• Also spread gently and lightly. Do not be quick and be vigorous while spreading batter. Once the dosa batter is spread on the tawa, then cover with a lid and let the dosa cook.
• Cook till the base becomes golden. Then remove the lid.
• Drizzle some oil on the sides and the center. Oil helps the dosa to be crisp. Continue to cook till the base becomes nicely crisp.
• Remove and then serve.
• Serve instant dosa made with cooked rice hot or warm with coconut chutney, sambar or dosa podi.

Nutrition Info (approximate values)

Nutrition Facts

leftover rice dosa

Amount Per Serving

Calories 463 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 3g19%

Cholesterol 7mg2%

Sodium 459mg20%

Potassium 152mg4%

Carbohydrates 57g19%

Fiber 1g4%

Sugar 2g2%

Protein 6g12%

Vitamin A 60IU1%

Calcium 82mg8%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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Making leftover rice dosa batter

1. Take 1 cup of leftover cooked rice in a grinder jar. I have used basmati rice. You can use any variety of cooked rice. Also add ½ cup rice flour.

2. Then add ½ cup curd and ¼ teaspoon salt or as required. Curd can be fresh or sour.

3. Add ½ cup water and grind to a smooth batter.

4. Remove the batter in a bowl. Sprinkle ¼ teaspoon eno all over the batter. If you do not have eno, then add 2 to 3 pinches of baking soda. Do not add too much of baking soda as then there will be a soapy aroma in the dosa.

5. Mix very well. Check the taste and add more salt if required.

Making rice dosa

6. Heat a pan and keep the flame to a low. Take a ladle of the batter and spread it. While spreading this instant dosa batter, do make sure that the tawa is not 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, then remove the pan from the flame. Keep the pan on kitchen counter or on a switched off stove top burner and then spread the batter.

7. Also spread gently and lightly. Do not be quick and be vigorous while spreading batter. Once the dosa batter is spread on the tawa, then cover with a lid and let the dosa cook.

8. Cook till the base becomes golden. Then remove the lid.

9. Drizzle some oil on the sides and the center. Oil helps the dosa to be crisp. Continue to cook till the base becomes nicely crisp.

10. Remove and then serve. Prepare all instant rice dosas this way.

11. Serve rice dosa hot or warm with coconut chutney, tiffin sambar or dosa podi.