Don’t know what to do with leftover rice from yesterday night? The answer is Instant Dosa. Use up the leftover rice to make this quick crispy dosa.
Serve with green mango chutney, dosa masala, and podi masala. Or just munch as it is. It takes less than 30 minutes to make it and it’s super crispy – no one will believe that this is made with leftover rice!
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Dosas/ Indian crepes are a South Indian delicacy and a staple food in South India.
Dosas are ridiculously delicious and can be enjoyed any time of the day – be it breakfast, lunch, dinner, or mid-day snack.
Dosas are quite famous across the world. Restaurants worldwide have these delicious Indian crepes on their menu and it’s enjoyed by everyone.
They are made in various ways and are considered healthy and appetizing.
Traditional dosa requires a lot of planning and overnight work with the proper heat and temperature for fermentation. However, there are some quick hacks and cheat versions like Quinoa dosa, Adai dosa, pessarattu, etc. Instant dosa recipe with sooji and leftover rice is one such cheat version too.
Whenever I have some leftover rice in my fridge, I often use it to make this Instant dosa.
They are so easy to make and no-hassle instant breakfast dosa recipes.
It is an ideal alternative to the traditional dosa recipe which can be made in less than 15 minutes.
Ingredients required –
- Sooji/semolina/Rawa – You can use any type of sooji as we are going to grind it into powder form.
- Leftover rice – any leftover white rice works here.
- Sour Curd – the sour curd helps to achieve the sour taste in your dosa and also helping the fermentation process.
- Seasoning – we will only require salt as a seasoning.
- Baking soda – Baking soda is a leavening agent. As this is an instant version, we add baking soda to make the batter fluffy.
How to make Instant Dosa from leftover rice? Step by step process
Take 1 cup of sooji in a blender jar. Grind it into a powder.
Now add 1 ½ cup of leftover rice in a grinder jar. I have used sona masoori rice. You can use any variety of cooked rice. Grind it again for 30 seconds.
Then add 1 cup curd/plain yogurt. Again grind it for few seconds.
Now add ¾ cup water and grind to a smooth batter.
Remove the batter to a bowl. Cover the bowl and let it rest for 10 minutes.
Now add salt and baking soda to the batter. Do not add too much baking soda as then there will be a soapy aroma in the dosa.
Mix very well.
Making Instant Dosa
Heat a pan and keep the flame to a low.
Take a ladle of the batter and gently spread the batter. While spreading this instant dosa batter, do make sure that the tawa is not too hot. If the pan is hot, the batter becomes difficult to spread. So the tawa should be warm or less hot. If the pan becomes hot, sprinkle some water.
Drizzle some ghee, oil, or butter on the sides and the center. Ghee helps the dosa to be crisp. Continue to cook till the base becomes nicely crisp.
Remove it with a spatula and then serve with green mango chutney or any chutney of your choice and dosa podi.
Notes and Tips
- Consistency of batter – It has to be free-flowing similar to regular dosa batter. A too-thick batter will make this instant dosa soft, dense and thick. The too-thin batter may break the dosas while making them.
- Grease tawa or pan – If you are using cast iron tawa, grease it well before using it. You can also rub the tawa with a cut onion just before making the dosas.
- Temperature – Make sure the tawa or non-stick pan is medium hot before spreading the batter. If the pan is not hot enough, the batter will stick to the pan, and if it’s too hot, your dosa might burn.
- As this is an instant dosa recipe, please do not avoid cooking soda and curd. Just follow the same recipe for the first time. Then you can alter the number of ingredients as per your taste.
- Make all the dosas immediately after adding baking soda.
Quick FAQs
If your instant dosa batter turns too runny, just add a couple of tablespoon of rice flour.
I wouldn’t recommend storing this instant dosa batter as it is made with leftover rice.
You can serve it with Sambar, dosa masala, podi masala, onion chutney, coconut chutney, green mango chutney, or ginger chutney.
Sure you can add vegetables like finely chopped carrots, green cabbage, bell pepper, and onions as a filling.
You can also apply some schezwan chutney or fill this dosa with cheese or with paneer tikka.
Sure you can! Use vegan yogurt instead of regular yogurt and oil instead of ghee.
Of course, you can! Use gram flour/besan instead of sooji to make it gluten-free.
If you don’t have baking soda, use 2 teaspoon Eno (fruit salt).
More Instant Recipes
Also dont forget to check-out my regular idli dosa batter recipe!
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Instant Dosa From Leftover Rice and Sooji
Ingredients
- 1 ½ cup – Leftover Rice
- 1 cup – Semolina/sooji/rawa
- 1 cup – Sour curd plain yogurt
- ¾ cup – Water or as needed
- salt to taste
- ¼ teaspoon – Baking soda
- Ghee or oil
Instructions
- Take 1 cup of sooji in a blender jar. Grind it into a powder.
- Now add 1 ½ cup of leftover rice in a grinder jar. I have used sona masoori rice. You can use any variety of cooked rice. Grind it again for 30 seconds.
- Then add 1 cup curd/plain yogurt. Again grind it for few seconds.
- Now add ¾ cup water and grind to a smooth batter.
- Remove the batter to a bowl. Cover the bowl and let it rest for 10 minutes.
- Now add salt and baking soda to the batter. Do not add too much baking soda as then there will be a soapy aroma in the dosa.
- Mix very well.
Making Instant Dosa
- Heat a pan and keep the flame to a low.
- Take a ladle of the batter and gently spread the batter. While spreading this instant dosa batter, do make sure that the tawa is not too hot. If the pan is hot, the batter becomes difficult to spread. So the tawa should be warm or less hot. If the pan becomes hot, sprinkle some water.
- Drizzle some ghee, oil, or butter on the sides and the center. Ghee helps the dosa to be crisp. Continue to cook till the base becomes nicely crisp.
- Remove it with spatula and then serve with green mango chutney or any chutney of your choice and dosa podi.
Video
Notes
- Consistency of batter – It has to be free-flowing similar to regular dosa batter. A too-thick batter will make this instant dosa soft, dense and thick. The too-thin batter may break the dosas while making them.
- Grease tawa or pan – If you are using cast iron tawa, grease it well before using it. You can also rub the tawa with a cut onion just before making the dosas.
- Temperature – Make sure the tawa or non-stick pan is medium hot before spreading the batter. If the pan is not hot enough, the batter will stick to the pan, and if it’s too hot, your dosa might burn.
- As this is an instant dosa recipe, please do not avoid cooking soda and curd. Just follow the same recipe for the first time. Then you can alter the number of ingredients as per your taste.
- Make all the dosas immediately after adding baking soda.
- For quick FAQs, please read the above blog post.
Nutrition
Warm regards,
Dhwani.
Superrrr!!! One question, can the batter be stored ?
Made these today and it was so easy
So glad to know. Thanks for the feedback. I wouldn’t recommend storing this instant dosa batter as it is made with leftover rice.
Any replacement for curd?
Hi Shweta,
There is no replacement for the curd in this recipe. SO sorry.
Added bit sugar to batter for browning the dosa. As curd wasn’t fresh, it had a old odour. Excellent recipie !
Glad to know. THanks 🙂
When you combine the dry rava with the cooked rice without the curd or water, it just forms a big lump. And later when you add the curd and water, there are still many small or tiny lumps left in the batter. It’s best to first grind the rava into a flour and add the rice and curd together to form a smooth paste and finally add the water to create the batter