instant crispy dosa from leftover rice / dosa with palaya saadam
instant crispy dosa from leftover rice / dosa with palaya saadam
Instant crispy dosa from leftover rice is a quick and easy variation of dosa that can be made with minimal preparation time. It’s a convenient way to use up leftover rice and create a tasty and crispy dosa. Here’s some information about leftover rice instant dosa.Unlike traditional dosa batter, instant dosa batter does not require fermentation. However, it is recommended to let the batter rest for about 15-20 minutes to allow the flavors to meld and the batter to slightly thicken.Heat a tawa or non-stick griddle and lightly grease it with oil or ghee. Pour a ladleful of the batter onto the center of the tawa and spread it in a circular motion to form a thin dosa. Drizzle oil or ghee around
the edges of the dosa. Cook it on medium heat until it turns golden brown and crispy. Flip the dosa and cook for a minute or two on the other side. Leftover rice instant dosa is a versatile option for a quick and tasty meal, especially when you want to use up leftover rice without much effort. It allows you to enjoy the flavors and textures of a traditional dosa without the need for fermentation.
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instant crispy dosa from leftover rice / dosa with palaya saadam
INGREDIENTS:
Ingredients:
1 cup leftover rice (palaya salaam)
3/4 cup rava (also known as semolina)
1 teaspoon besan (chickpea flour or kadala maavu)
3/4 cup curd (yogurt)
Salt to taste
Approximately 1/2 cup water (to grind and make batter)
1/4 teaspoon baking soda
Oil or ghee (clarified butter) for making dosas
METHOD:
1.In a blender or mixer, add rava (semolina). Grind to a fine powder then to this add besan, palaya sadam,curd needed salt grind add water then & there to make a smooth batter.
2.Transfer the ground mixture to a large bowl.
3.Let the batter rest for about 20 minutes. During this time, the rava will absorb the moisture and the batter will become thicker.
The water quantity may vary, so add it gradually until you achieve a smooth dosa batter consistency. The batter should be neither too thick nor too thin.
4.Add baking soda and mix well.
5.Heat a non-stick dosa tawa or Iron griddle and grease it with a little oil or ghee.
6.Pour a ladleful of the batter onto the center of the tawa and spread it in a circular motion to form a thin dosa.
7.Drizzle a little oil or ghee around the edges of the dosa and cook it on medium heat until it turns golden brown and crispy.
8.Flip the dosa and cook for a minute or two on the other side. Ensure both sides are cooked properly.
9.Remove the dosa from the tawa and serve hot with chutney, sambar, or any side dish of your choice.
10.Repeat the process with the remaining batter to make more dosas.
instant crispy dosa from leftover rice / dosa with palaya saadam
Ingredients
- Ingredients:
1 cup leftover rice (palaya salaam)
3/4 cup rava (also known as semolina)
1 teaspoon besan (chickpea flour or kadala maavu)
3/4 cup curd (yogurt)
Salt to taste
Approximately 1/2 cup water (to grind and make batter)
1/4 teaspoon baking soda
Oil or ghee (clarified butter) for making dosas
Instructions
- In a blender or mixer, add rava (semolina). Grind to a fine powder then to this add besan,palaya sadam,curd needed salt grind add water then & there to make a smooth batter.2.Transfer the ground mixture to a large bowl. 3.Let the batter rest for about 20 minutes. During this time, the rava will absorb the moisture and the batter will become thicker.4.The water quantity may vary, so add it gradually until you achieve a smooth dosa batter consistency. The batter should be neither too thick nor too thin.5.Add baking soda and mix well.6.Heat a non-stick dosa tawa or Iron griddle and grease it with a little oil or ghee.7.Pour a ladleful of the batter onto the center of the tawa and spread it in a circular motion to form a thin dosa.8.Drizzle a little oil or ghee around the edges of the dosa and cook it on medium heat until it turns golden brown and crispy.9.Flip the dosa and cook for a minute or two on the other side. Ensure both sides are cooked properly.10.Remove the dosa from the tawa and serve hot with chutney, sambar, or any side dish of your choice.11.Repeat the process with the remaining batter to make more dosas.
Notes
- The consistency of the batter is crucial for making dosas. If the batter is too thick, the dosas will turn out dense and heavy. If it's too thin, the dosas may not hold their shape.
- Dosas cook best on a medium-high heat. Too low heat may result in soggy dosas, while too high heat can burn them. Adjust the heat accordingly to achieve a crispy and evenly cooked dosa.
- Before pouring the batter, make sure the tawa or griddle is hot and well-greased with oil or ghee. This will prevent the dosas from sticking and help in achieving a crispy texture.
- When spreading the batter on the tawa, use a ladle or the back of a spoon to gently spread the batter in a circular motion. This will help in creating a thin and even dosa.