Dosas are an integral part of our South Indian cuisine! They are served for breakfast in many homes in South India, and increasingly are becoming popular all over the country. Many friends, both here and abroad, not familiar with our cuisine have been astonished at the wide variety of dosas that we make!
In this blog, for example, you will find recipes for different types of dosas such as:-
They differ in terms of the ingredients that go into making them and the process for making them. Usually we make dosas by soaking the ingredients, grinding them to form a batter then leaving the batter to ferment.
However, there are some types of dosas for which fermentation of the batter is not required. You need less time to make them and they come in handy quite often when you are hard pressed for time.
Today's recipe is for a dosa which does not need fermentation of the batter. It is made using cooked rice, rice flour and wheat flour. We also add semolina to give the dosas a good texture. In this recipe, we can make best use of the left over cooked rice. I have adapted this from Instant Dosa With Leftover Rice from Chitra's Foodbook.
I tried this out the other day and it came out very well.
If you try this out and like the recipe, please do leave a comment in the blog. Thank you!
- Cooked Rice, 1 cup
- Rice Flour, 1 cup
- Wheat Flour, 1/4 cup
- Curds, 1/4 cup
- Semolina/ Rava, 2 tbsp
- Salt, to taste
- Cooking Soda, 1/4 tsp
- Oil, as required for making dosas
Drizzle a little oil on and around the dosa
Flip and cook the other side likewise
Serve hot Instant Dosa with a chutney of your choice