HomeBreakfast RecipesInstant dosa with leftover rice | cooked rice dosa | instant dosa

Instant dosa with leftover rice | cooked rice dosa | instant dosa

Instant dosa made with leftover rice is a crispy and easy dosa recipe. While traditional dosa is typically prepared from fermented batter, this quick version uses rice flour, rava, curd, and regular spices. Additionally, I’ll share a delicious slightly green coconut chutney recipe that pairs wonderfully with the dosa. Without any extensive planning, in just 15 minutes and with simple ingredients, you can enjoy this amazing dosa with chutney for your lunch, dinner, or breakfast. Give it a try!

The key to making Instant dosa with leftover rice at home are
  • Firstly, it is an instant version of dosa, so I made it with leftover rice and rava. Rava absorbs water to give a crispy texture to the dosa.
  • Dosa batter consistency should be medium thick and flowing. If your dosa batter is too thick, the cooked dosa will become soft, and if the dosa batter is too thin, your dosa may break when spreading on the tawa.
  • It is an instant version of dosa, so I added a little baking soda for the perfect dosa texture. You can also use eno fruit salt instead of it.
  • I have used a non-stick tawa to roast this dosa until it is crisp. You may use a cast-iron dosa pan too, but non-stick is a much better option. Also, roast the dosa on low to medium heat to achieve a golden crisp color.
  • Lastly, the crispy dosa tastes great when served hot with green coconut chutney.
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Recipe video

Instant dosa with leftover rice | cooked rice dosa | instant dosa

Author Nehas Cook Book
No ratings yet
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Indian
Servings 7 Dosa


For instant dosa batter

  • 1.5 cup leftover rice
  • 1 cup rava - any variety
  • 1 cup curd
  • ¾ cup water or as required
  • Salt to taste
  • ½ tsp sugar
  • ¼ tsp baking soda
  • 1 tsp lemon juice
  • Oil for roasting

For masala

  • Chopped onion
  • Chopped capsicum
  • Coriander leaves
  • ½ tsp red chili powder
  • ½ tsp chaat masala
  • ¼ tsp black salt

For chutney

  • ½ cup fresh coconut pieces
  • ¼ cup roasted peanutes
  • ¼ cup roasted chana dal
  • 2-3 chopped green chilli
  • 8-10 mint leaves
  • 15-20 curry leaves
  • ½ inch ginger
  • 1 piece tamarind
  • Salt to taste
  • ¼ cup coriander leaves
  • ¾ cup water as required

For chutney tempering

  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • Some curry leaves
  • 1 dry red chilli


Making instant dosa

  • In a mixing jar, combine 1.5 cups of cooked rice, 1 cup of rava, 1 cup of curd, ¾ cup of water, salt, and ½ tsp of sugar. Grind until smooth. The consistency of the batter should be medium-thick and flowing.
  • Transfer the ground batter to a bowl and let it rest for 10-15 minutes.
  • The batter is now ready. Adjust the consistency by adding 1-2 tbsp of water if it's slightly thick, or 1-2 tbsp of rava if it's too thin.
  • Now, add ¼ tsp of baking soda and 1 tsp of lemon juice to the batter. Mix well.
  • Heat a tawa, sprinkle water, wipe it with a cloth, and cool down the temperature.
  • Take 1.5 ladles of batter, spread it on the tawa, and cook on medium-low flame.
  • Apply oil on the dosa and roast until crispy. Roll the dosa and serve hot.
  • For masala dosa, pour a ladle full of batter on a heated tawa, spread it thin, and cook.
  • When the upper surface becomes dry, add oil, chopped onion, capsicum, coriander leaves, red chilli powder, chaat masala, and black salt.
  • Fold it when crispy and serve hot with chutney.

Making Green Coconut Chutney:

  • In a mixer jar, combine ½ cup coconut pieces, ¼ cup peanuts, ¼ cup roasted chana dal, 2 chopped green chillies, 8-10 mint leaves, 10-15 curry leaves, ½ inch ginger, 1 piece tamarind, salt to taste, ¼ cup coriander leaves, and ¾ cup of water. Grind until smooth.
  • Transfer the chutney into a bowl.
  • For tempering, in a tadka pan, heat 1 tbsp oil, add 1 tsp mustard seeds, 1 tsp urad dal, some curry leaves, and 1 dry red chilli. Sauté and add the tempering to the chutney. Mix well.
  • Serve the green coconut chutney with instant dosa.


  • The proportion of rava and curd should be equal.
  • Do not add more batter while grinding dosa batter.
  • A pinch of sugar helps to give a brown color to dosa.
  • The consistency of dosa batter should be medium-thick and free-flowing.
  • If the dosa batter is thick, then the dosa will not be crispy. Add 1-2 tbsp water and adjust the consistency.
  • If the dosa batter is thin, the dosa may break while spreading it. Add 1-2 tbsp rava and adjust the consistency.
  • Sprinkle some water on the hot dosa tawa to decrease its temperature.
  • Cook the dosa on medium flame until it becomes crispy on both sides.
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