Rice flour dosa is crispy and easy dosa recipe. Traditionally dosa is prepared from fermented batter, but I share an instant dosa recipe that is prepared from rice flour, rava, and regular spices. I also share a slightly spicy peanut chutney recipe, which tastes great with dosa. Without any planning, in Just 30 minutes and with simple ingredients, you can have this amazing dosa with chutney for your lunch, dinner, or breakfast meal. Do try this!
- Firstly, it is an instant version of dosa, so I made it with rice flour and add some rava to give a crispy texture to the dosa.
- I add some cooked rice into the dosa batter to help in binding. You can use besan instead of cooked rice, but add the lesser amount of besan into the dosa batter.
- I have used non-stick tawa to roast this dosa till 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 get the golden crisp color.
- lastly, the crispy rice flour dosa tastes great when served hot with spicy chutney.
Rice flour dosa | instant dosa with rice flour | how to make rice flour dosa | chawal ke atte ka dosa
For instant dosa batter
- 1 cup rice flour
- ¼ cup rava
- 1 tbsp lemon juice
- ½ cup cooked rice
- 1 + ½ cup water or as required
- Salt to taste
- 1 tsp sugar
- ¼ tsp baking soda
- Oil for roasting
- Chopped onion
- Chopped capsicum
- Coriander leaves
- ½ tsp red chili powder
- ½ tsp chaat masala
- ¼ tsp black salt
- ½ cup peanut
- 1 tbsp oil
- ½ tsp jeera
- 1 small onion
- 3 dry red chilli
- ½ inch ginger
- ½ to mato pieces
- 3 garlic cloves
- Salt to taste
- 1 piece tamarind
- ½ cup water as required
For chutney tempering
- 1 tbsp oil
- ½ tsp mustard seeds
- ½ tsp chana dal
- Some curry leaves
- 1 dry red chilli
Making rice flour dosa
- In a bowl, add rava and ½ cup water. soak it for 10 minutes so rava will puff up.
- now in a mixture jar, add soaked rava, rice flour, cooked rice and water. grind it.
- add grinded batter into mixing bowl, also add some water for medium thick and pouring consistency of batter. do not make thin batter.
- Then add salt, sugar and pinch of baking soda into batter. Mix well.
- Now heat a tawa, sprinkle water and wipe it with cloth and cool down temperature of tawa.
- Take 1.5 ladle of batter and spread it on tawa.
- Apply oil on dosa and roast dosa on medium-low flame.
- roll the crispy dosa and serve hot.
- For masala dosa, Heat a tawa and pour a laddle full of batter. Spread it in circular direction to make it to thin dosa.
- When upper surface of dosa become dry then spread some oil on it.
- Then sprinkle chopped onion, capsicum and coriander leaves on it.
- Add red chilli powder, chaat masala and black salt in bowl. Mix well and sprinkle masala on dosa.
- When dosa become crispy, fold it and serve hot with chutney.
Making peanut chutney
- In a pan, add peanut and roast slightly and take out into plate.
- Now in same pan, add oil, jeera, onion, red chilli, ginger, tomato and garlic cloves. Sauté till.
- Switch off gas and cool down mixture.
- Then in a mixture jar, add roasted peanut, onion-tomato mixture, salt, tamarind and water. Grind it into smooth paste.
- Now in a tadka pan, add oil, mustard seeds, chana dal, curry leaves and dry red chilli. Sauté and add tadka into chutney.
- Serve spicy peanut chutney with instant dosa.
- Soak rava into the water so it will puff up
- The addition of lemon juice helps with the instant fermentation process.
- Leftover rice gives binding to dosa batter. You can use ¼ cup gram flour (besan) instead of cooked rice
- The consistency of dosa batter should be medium thick and pouring. So it will easily spread on tawa.
- Sugar will caramelize and gives brown color to dosa outer layer. It doesn’t give a sweet taste to dosa.
- Lower the temperature before spreading dosa on tawa.
- Cook dosa on medium-low flame till it becomes crispy.