Rice Dosa Recipe – Authentic Indian Breakfast with Rice & Besan

Last Updated on 4 months by Neha Deshmukh

Rice Dosa Recipe – Authentic Indian Breakfast with Rice & Besan

Hey everyone! If you’re anything like me, you love a good dosa for breakfast, lunch, or even dinner. But sometimes, you just don’t have time for the whole fermentation process of a traditional dosa. That’s where this quick rice dosa recipe comes in! It’s a fantastic way to use up leftover rice and enjoy a crispy, delicious dosa in under 30 minutes. I first stumbled upon this recipe when I was a student and needed a quick, satisfying meal – and it’s been a staple ever since.

Why You’ll Love This Recipe

This rice dosa is seriously a game-changer. It’s incredibly easy to make, doesn’t require any overnight soaking or fermentation, and tastes amazing! Plus, it’s a brilliant way to reduce food waste by using up that leftover rice sitting in your fridge. It’s perfect for busy weekmornings or when you’re craving a South Indian treat but don’t have the time for a more elaborate recipe.

Ingredients

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

• 1 cup cooked rice or leftover rice (about 180g)
• 2 tablespoons besan (chickpea flour) (about 15g)
• 2 tablespoons rice flour (about 15g)
• ?? cup yogurt or curd (about 60-80ml – see notes below!)
• To taste salt
• ?? teaspoon baking soda (about 1/4 tsp)
• 1 cup water (240ml)
• As needed oil (for cooking)

Ingredient Notes

Let’s talk ingredients! Using leftover rice is key here – it makes this recipe so convenient. Any kind of cooked rice works, but I find that slightly drier rice gives the best results.

The blend of besan and rice flour is what gives this dosa its lovely texture. Besan adds a nice nutty flavour and helps bind everything together, while rice flour contributes to the crispiness.

Now, about the yogurt! The amount you need can vary depending on the consistency of your rice. Start with ½ cup (120ml) and add more, a tablespoon at a time, until you reach the right batter consistency.

Traditionally, dosa batter is fermented, but we’re skipping that step here with the help of baking soda. Don’t worry, it still tastes fantastic! In some regions, people also add a touch of methi (fenugreek) seeds to their dosa batter for extra flavour – feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, blend the cooked rice, besan, rice flour, yogurt, salt, and baking soda with 1 cup of water in a blender. You want a really smooth batter, so blend for a good couple of minutes.
2. Now, check the consistency. It should be similar to a regular dosa batter – pourable, but not too runny. If it’s too thick, add a little more water, a tablespoon at a time, until you get it just right.
3. Heat a non-stick skillet or tawa over medium-low heat. This is important – you don’t want the dosa to burn! Lightly grease the pan with oil, then wipe it with a cut onion slice. This creates a fantastic non-stick surface. Trust me, it makes a difference!
4. Pour a ladleful of batter onto the hot pan and gently spread it into a thick circle. Don’t make it too thin, or it will become crispy and break easily.
5. Drizzle a little oil around the edges of the dosa. Cook for about 4 minutes, or until the bottom is golden brown and crispy.
6. Carefully fold the dosa in half and slide it onto a plate. Serve immediately with your favourite chutney and sambar!

Expert Tips

• Heat Control is Key: Medium-low heat is your friend! It ensures the dosa cooks through without burning.
• Non-Stick Pan is Essential: Seriously, don’t even try this without one.
• Onion Trick: Wiping the pan with onion really does help prevent sticking.
• Batter Consistency: Don’t be afraid to adjust the water to get the perfect batter.

Variations

• Vegan Adaptation: Swap the yogurt for plant-based yogurt (like soy or coconut yogurt) for a vegan-friendly version.
• Gluten-Free Notes: This recipe is naturally gluten-free, as long as your besan and rice flour are certified gluten-free.
• Spice Level – Mild: Add a pinch of red chilli powder to the batter for a little kick. My friend, Priya, loves adding a finely chopped green chilli for extra heat!
• Festival Adaptations – Ganesh Chaturthi/Breakfast options: These dosas are perfect for a quick breakfast during Ganesh Chaturthi. You can also serve them with a special coconut chutney made with grated coconut and jaggery.

Serving Suggestions

These rice dosas are amazing with:

• Coconut Chutney (a must-try!)
• Sambar
• Tomato Chutney
• A dollop of ghee (for extra richness)

Storage Instructions

This batter is best used immediately. However, if you have any leftover, you can store it in an airtight container in the refrigerator for up to 24 hours. You might need to add a splash of water to thin it out before using.

FAQs

1. Can I use brown rice to make this dosa?

Yes, you can! Brown rice will give the dosa a slightly nuttier flavour and a slightly different texture.

2. What is the best way to prevent the dosa from sticking to the pan?

Make sure your pan is well-greased and use the onion trick! Also, cooking on medium-low heat helps.

3. Can I make the batter ahead of time, and if so, how long will it keep?

You can make the batter up to 24 hours in advance and store it in the fridge.

4. What is the difference between this rice dosa and a traditional fermented dosa?

Traditional dosas are fermented overnight, which gives them a slightly tangy flavour and a softer texture. This rice dosa is quicker to make but still incredibly delicious!

5. Can I add vegetables to the dosa batter?

Absolutely! Finely grated carrots, onions, or spinach would be lovely additions. Just add about ½ cup of grated vegetables to the batter before blending.

Enjoy! Let me know how it turns out in the comments below.