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Boiled Rice Dosa Recipe

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Instant Dosa Recipe With Leftover Rice Cooked Rice Dosa Recipe Pazhaya Sadam Dosai Chitra
Instant Dosa Recipe With Leftover Rice Cooked Rice Dosa Recipe Pazhaya Sadam Dosai Chitra from www.chitrasfoodbook.com

Description

Boiled rice dosa is a popular South Indian recipe that is easy to make and requires minimal ingredients. It is a thin, crispy, and savory crepe that is made using boiled rice and urad dal batter. The batter is fermented, and then the dosa is cooked on a hot griddle until it turns golden brown. It is an excellent option for breakfast, lunch, or dinner and can be enjoyed with chutney, sambar, or any other side dish of your choice.

Prep Time

The total time required for the preparation of boiled rice dosa is approximately 12-14 hours. It includes soaking, grinding, and fermenting the batter.

Cook Time

The cooking time for each dosa is around 2-3 minutes on a hot griddle.

Ingredients

The ingredients required for making boiled rice dosa are as follows:
  • 2 cups of boiled rice
  • 1 cup of urad dal
  • 1 tsp of fenugreek seeds
  • Water (as required)
  • Salt (as per taste)
  • Oil (for cooking)

Equipment

The equipment needed for making boiled rice dosa are as follows:
  • Grinder or blender
  • Bowl
  • Frying pan or griddle
  • Ladle or spatula
  • Bowl of water

Method

Follow the given below step-by-step process to make boiled rice dosa:
  1. Wash and soak the boiled rice in water for at least 6 hours.
  2. Wash and soak the urad dal and fenugreek seeds in water for at least 4 hours.
  3. Grind the soaked urad dal and fenugreek seeds to a smooth and fluffy batter using a grinder or blender. Add water as required.
  4. Grind the soaked boiled rice to a fine and smooth batter using a grinder or blender. Add water as required.
  5. Mix both the urad dal and boiled rice batter together in a bowl.
  6. Add salt as per taste and mix well.
  7. Cover the bowl and let it ferment for 6-8 hours or until it doubles in volume. The fermentation time may vary depending on the weather conditions.
  8. Heat a frying pan or griddle on medium flame. Once hot, pour a ladleful of the batter onto the center of the pan.
  9. Spread the batter in a circular motion using the back of the ladle to form a thin crepe.
  10. Drizzle some oil around the edges of the dosa and cook until the bottom turns golden brown.
  11. Flip the dosa and cook the other side until it turns golden brown as well.
  12. Remove the dosa from the pan and serve hot with chutney, sambar, or any other side dish of your choice.

Notes

  • The batter should be fermented well for a good taste and texture of the dosa.
  • The consistency of the batter should be thin and pouring consistency.
  • Always cook the dosa on medium flame to avoid burning.
  • Use a non-stick pan or griddle for easy cooking and cleaning.
  • You can add some chopped onions, green chilies, and coriander leaves to the batter to make it more flavorful.

Nutrition Info

The nutritional information per serving (1 dosa) is as follows:
  • Calories: 100
  • Carbohydrates: 20g
  • Protein: 3g
  • Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 190mg
  • Potassium: 80mg
  • Fiber: 2g
  • Sugar: 0g
  • Vitamin A: 0%
  • Vitamin C: 0%
  • Calcium: 0.5%
  • Iron: 5%

Recipe Tips

  • Always use good quality boiled rice and urad dal for best results.
  • Soaking the ingredients for the required time is essential for a smooth and fluffy batter.
  • If you do not have fenugreek seeds, you can skip them, but they help in fermentation and give a good texture to the dosa.
  • Leftover batter can be stored in the refrigerator for up to 2-3 days.
  • Before making the next dosa, always stir the batter well to get a consistent texture.

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