¼teaspoonenoor 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.