Last Updated on 4 months by Neha Deshmukh

Leftover Rice Dosa Recipe – Easy Whole Wheat & Cumin Seed Dosa

Introduction

Okay, let’s be real – we’ve all had leftover rice staring back at us from the fridge, right? Instead of letting it go to waste, I’ve got the perfect solution: these incredibly easy and delicious leftover rice dosas! They’re a fantastic way to use up cooked rice, and honestly, they taste amazing. This recipe blends the traditional dosa with a touch of whole wheat goodness and a lovely aromatic kick from cumin and curry leaves. Trust me, once you try these, they’ll become a regular in your rotation.

Why You’ll Love This Recipe

These dosas are a winner for so many reasons! They’re quick to put together (especially if you have leftover rice!), surprisingly healthy thanks to the whole wheat flour, and bursting with South Indian flavors. Plus, they’re a brilliant way to reduce food waste. What’s not to love? You can whip up a batch in under 30 minutes, making them perfect for a quick weeknight dinner or a weekend brunch.

Ingredients

Here’s what you’ll need to make these delightful dosas:

• 1.5 cup leftover rice
• 0.5 cup whole wheat flour (atta) – about 60g
• 1 teaspoon cumin seeds
• 1 teaspoon salt
• 2 sprigs curry leaves
• 1 dried red chili
• 1 cup water (240ml) – for blending
• 1 cup dosa batter – about 240ml
• 1.5-2 cups water (360-480ml) – for adjusting consistency

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Leftover Rice: Utilizing Cooked Rice & Avoiding Waste

Any kind of cooked rice works beautifully here – white rice, brown rice, basmati, even jasmine! Slightly drier rice is ideal, as it helps create a crispier dosa. I usually use rice that’s been in the fridge overnight.

Whole Wheat Flour (Atta): The Healthier Dosa Option

Whole wheat flour (atta) adds a lovely nutty flavor and a boost of fiber. You can find it at most Indian grocery stores, or even in the international aisle of larger supermarkets.

Cumin Seeds: Aromatic & Digestive Benefits

Cumin seeds aren’t just about flavor; they’re also great for digestion! Lightly toasting them before grinding (optional) intensifies their aroma.

Curry Leaves: South Indian Flavor Profile

Curry leaves are essential for that authentic South Indian taste. If you grow your own, even better! They add a unique, citrusy aroma.

Dried Red Chili: Adjusting Spice Levels

I use just one dried red chili for a mild kick. Feel free to add more if you like things spicier, or remove it altogether for a milder dosa.

Dosa Batter: Regional Variations & Store-Bought Options

You can use homemade or store-bought dosa batter. If you’re using store-bought, make sure it’s not too thick. Different regions in South India have slightly different dosa batter recipes, so feel free to use your favorite!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a blender, combine the leftover rice, whole wheat flour, cumin seeds, salt, curry leaves, and 1 cup of water. Blend until you have a smooth, thick paste.
2. Now, gradually add the remaining 1.5-2 cups of water, a little at a time, until the batter reaches a pourable consistency. It should be similar to pancake batter.
3. Pour in the dosa batter and mix well until everything is nicely combined.
4. Heat a skillet (cast iron is best!) over high heat. Once hot, lightly grease it with a little oil.
5. Pour a ladleful of batter onto the hot skillet and gently spread it in a circular motion.
6. Cover the skillet and cook for 1-2 minutes, or until the dosa turns golden brown and crispy around the edges.
7. Flip the dosa and cook for another minute or so, until the other side is also golden and crisp.
8. Remove from the skillet and serve immediately!

Expert Tips

Here are a few tricks I’ve learned over the years to make the perfect rice dosa:

Achieving the Perfect Crispy Texture

The key to a crispy dosa is a hot skillet and the right batter consistency. Don’t be afraid to experiment!

Batter Consistency: Finding the Right Balance

If the batter is too thick, the dosas will be dense. If it’s too thin, they’ll be flimsy. Add water gradually until you get it just right.

Skillet Temperature Control

Maintaining a consistent high heat is crucial. If the skillet isn’t hot enough, the dosas won’t get crispy.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

This recipe is naturally vegan! Just ensure your dosa batter is also vegan (some contain yogurt).

Gluten-Free Adaptation (Using Gluten-Free Flour Blend)

Substitute the whole wheat flour with a gluten-free flour blend for a gluten-free version.

Spice Level Adjustment

Add more dried red chilies or a pinch of chili powder for extra heat. My friend loves adding a dash of black pepper too!

Festival Adaptations (Ganesh Chaturthi, Onam)

During festivals, I sometimes add a little grated coconut to the batter for a special touch.

Serving Suggestions

These dosas are delicious on their own, but even better with accompaniments! I love serving them with:

• Coconut chutney
• Onion thokku (a spicy onion relish)
• Idli podi (a flavorful lentil powder)
• Sambar (a lentil-based vegetable stew)

Storage Instructions

Leftover dosas can be stored in the refrigerator for up to 2 days. Reheat them on a skillet or in a toaster oven to restore their crispiness. The batter can be stored in the fridge for up to 3 days.

FAQs

Let’s answer some common questions:

Can I use day-old rice for this dosa?

Absolutely! Day-old rice actually works better, as it’s drier.

What type of skillet is best for making dosas?

A well-seasoned cast iron skillet is ideal, but a non-stick skillet will also work.

Can I make the batter ahead of time? How long will it keep?

Yes, you can! The batter will keep in the refrigerator for up to 3 days. Just give it a good stir before using.

Is it possible to freeze leftover dosas?

Yes, you can freeze them! Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. Reheat in a skillet or toaster oven.

What can I substitute for curry leaves if I can’t find them?

While curry leaves are unique, you can try using a combination of fresh cilantro and a tiny pinch of lemon zest for a similar flavor profile. It won’t be exactly the same, but it’ll still be tasty!