Instant Rice Flour Dosa is a crispy, delicious, and easy-to-make dosa recipe that requires no soaking, grinding, or fermentation. Unlike the traditional dosa, which is prepared from a fermented rice and lentil batter, this instant version is made with rice flour, gram flour (besan), a little semolina (rava), and a few everyday spices.
This quick recipe is perfect for busy mornings or whenever you’re craving a tasty homemade meal without any advance preparation. In just 15 minutes, you can prepare a crispy, golden dosa that pairs wonderfully with coconut chutney or sambar. Whether you’re serving it for breakfast, lunch, or dinner, this instant rice flour dosa is sure to become a family favourite. Do try this!
The key to making Instant rice flour dosa at home are
- The dosa batter is the most important part of this recipe. Since this is an instant rice flour dosa, I have prepared the batter using rice flour, besan (gram flour), and rava (semolina). Rice flour gives the dosa its signature crispiness, besan enhances the flavor, and rava creates a crispy, lacy texture. I also add raw potatoes pieces to the batter, which make the dosa even crispier while adding a delicious taste.
- For the best results, the batter should have a medium-thick, ribbon-like pouring consistency. Avoid making the batter too thin, as it will not spread properly and the dosa will not turn out crispy.
- As this is an instant dosa recipe, I have added a little baking soda to make the dosa light and perfectly textured. You can also use ENO fruit salt instead of baking soda for similar results.
- For roasting, I prefer using a non-stick tawa, as it makes spreading the batter easier and helps achieve a perfectly crisp dosa. You can also use a well-seasoned cast-iron dosa tawa, but a non-stick tawa works best for instant dosa batter. Always cook the dosa over low to medium heat until it turns golden brown and crispy. If the tawa becomes too hot, sprinkle a little water on it and wipe it clean before making the next dosa.
- Serve the crispy instant rice flour dosa immediately while hot with spicy coconut chutney, green chutney, tomato chutney, or sambar for the best flavor and texture.
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Recipe video
Instant rice flour dosa recipe | instant dosa with rice flour | chawal ke atte ka dosa
Ingredients
For instant dosa batter
- 1 cup rice flour
- 1 cup besan
- ½ cup rava
- 1 cup raw potatoes pieces
- ½ cup curd
- Salt to taste
- ½ tsp sugar
- 1.5 cup water or as required
- ½ tsp baking soda
- 1 tsp lemon juice
- Oil or butter to roast dosa
For cheese masala
- Chopped onion
- Chopped capsicum
- Coriander leaves
- 1 tbsp red chili powder
- 1 tsp chaat masala
- 1 tsp black salt
- Grated cheese
Instructions
For crispy Dosa
- In a mixer jar, add 1 cup rice flour, 1 cup besan (gram flour), ½ cup rava (semolina), 1 cup chopped raw potato pieces, ½ cup curd, salt to taste, ½ tsp sugar, and 1½ cups water. Grind until you get a smooth batter.
- The batter should have a medium-thick, ribbon-like pouring consistency. Transfer it to a bowl, cover, and let it rest for 10 minutes.
- Add ½ tsp baking soda and 1 tsp lemon juice. Mix well.
- Heat a tawa, sprinkle a little water on it, and wipe it clean with a cloth to slightly cool the surface.
- Pour 2 small ladles of batter onto the tawa and spread it evenly into a thin dosa.
- Drizzle a little oil around the edges and cook over medium-low heat until the dosa turns golden and crispy.
- In a small bowl, mix 1 tbsp red chilli powder, 1 tsp black salt, and 1 tsp chaat masala. Sprinkle this masala evenly over the dosa, then top with chopped onions and chopped capsicum. Cook for another 2 minutes until the vegetables are slightly roasted and the dosa becomes extra crispy.
- Fold the dosa and serve it hot.
For Cheese Dosa
- Heat a tawa and pour 1 ladleful of batter onto it. Spread it evenly in a circular motion to make a thin dosa.
- Once the surface of the dosa begins to dry, drizzle a little oil over it.
- Sprinkle chopped onions, chopped capsicum, and the prepared masala evenly over the dosa.
- Cook until the dosa turns golden and crispy, then grate cheese generously over the top.
- Allow the cheese to melt slightly, fold the dosa, and serve hot with chutney or sambar.
Notes
- The proportion of rice flour and gram flour (besan) should be equal.
- Rice flour makes the dosa crispy.
- Gram flour (besan) enhances the flavor of the dosa.
- Semolina (suji) makes the dosa extra crispy and gives it a beautiful net-like (jalidar) texture.
- Finely chopped raw potato pieces add crispiness to the dosa and also enhance its taste.
- The dosa batter should have a medium-thick, ribbon-like pouring consistency.
- Sprinkle a little water on the tawa to reduce its temperature before making the next dosa.
- Cook the dosa over a medium-low flame for the best texture and even browning.