Rice Dosa

dosa recipe with rice flour and urad flour, easy dosa recipe

4.89 from 17 votes

Rice Dosa is an easy no-grind fermented dosa made with rice flour and urad dal flour. Simply mix the flours with water, ferment overnight and make crisp golden dosas.

Prep Time5

Cook Time30

Fermenting Time10

Total Time10 35

Course: Breakfast

Cuisine: South Indian

Diet: Gluten Free, Vegan

Difficulty Level: Easy

Servings:

Calories: 174kcal

Author: Dassana Amit

Ingredients

1¼ to 1½ cups Rice Flour
¾ cup urad dal flour (husked black gram flour)
2½ cups water or add as required
salt as required
oil as required

Instructions

Add both the rice flour and urad dal flour into a mixing bowl.
Pour water and mix well. The batter has to be smooth and without any lumps and evenly mixed. The consistency should be that of a thick or medium-thick batter but still flowing.
Pour the batter from the mixing bowl in another bowl if needed. Cover and allow to ferment at room temperature overnight for 9 to 10 hours or more if required.
Once the batter is fermented well, then add salt to the batter and mix well.
Heat an iron tawa or skillet. Brush or spread oil lightly on the tawa.
Take a spoon or ladle with the batter and gently start spreading the dosa in circular rounds.
If using nonstick pan, then avoid spreading oil on the pan. Since you won't be able to spread the batter properly on the nonstick pan.
Drizzle oil on the top and sides and let one side cook.
When one side of dosa is browned, flip and cook the other side.
Fold the dosa and serve hot with coconut chutney or sambar.
Make dosa in the same way with the remaining batter.
The leftover batter can be refrigerated and used within 4 to 5 days.

Notes

Use fresh rice flour and urad dal flour for the best fermentation and flavor. Avoid using old or aged urad dal flour as it may not ferment well.
The amount of water needed can vary depending on the quality and texture of the flours. Add a little more water if the batter becomes too thick after fermentation.
The batter will not double or triple in volume like traditional dosa batter. A light sour aroma is a better indicator that the batter has fermented.
In cooler weather, the batter may need a few extra hours to ferment. Keep it in a warm place for best results.
For crisp dosas, use a well-seasoned cast iron tawa and cook on medium to medium-high heat.

Nutrition