Rice dosa is a light, crispy, and wholesome South Indian dish prepared with a simple combination of rice flour, fresh vegetables, and a touch of everyday spices. Unlike the traditional dosa that requires soaking, grinding, and fermenting, this instant version comes together quickly, making it an excellent choice for busy mornings or when you need a comforting meal for dinner.
The batter is easy to prepare and spreads into thin, lacy dosas that turn golden and crunchy on the pan. The addition of vegetables not only enhances the taste but also adds nutrition, making this dosa a balanced meal on its own. What makes this recipe even more appealing is that the ingredients are basic staples you’re likely to already have in your kitchen, so you can whip it up anytime without much planning.
To complement the dosa, I’ve also included a quick and flavorful peanut chutney recipe. The nutty richness of roasted peanuts pairs beautifully with the crispiness of the dosa, creating a satisfying meal combination.
If you’re looking for a breakfast or dinner option that’s delicious, healthy, and hassle-free, this rice dosa recipe is worth trying. Once you taste it, you’ll want to add it to your regular meal rotation!
- This is an instant version of dosa made with rice flour. The batter should have a thin, watery consistency so that it can be poured easily onto the pan. Always pour the batter on a hot dosa pan to help it spread well and create a lacy (jalidar) texture. For added nutrition, you can mix in finely chopped vegetables of your choice.
- To achieve a crispy and flavorful dosa, roast it on a low to medium flame with a generous amount of oil. If the dosa turns out soft, adjust the consistency by adding a little water, but be careful not to make the batter too runny.
- I prefer using a non-stick tawa to roast the dosa until it turns crisp and golden, though a cast-iron pan can also be used. Whichever pan you choose, maintaining low to medium heat is the key to getting the perfect crisp texture and color.
- Finally, crispy rice flour dosa tastes best when served hot, paired with a spicy chutney for a delightful meal.
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Recipe video
Rice flour dosa recipe | instant dosa with rice flour | chawal ke atte ka dosa | instant dosa
Ingredients
For instant rice flour dosa
- 1 cup rice flour
- 2 cup water
- Salt to taste
- Pinch of hing
- 2 chopped green chilli
- 6-7 chopped curry leaves
- ½ cup chopped onion
- ¼ cup grated carrot
- ½ cup chopped coriander leaves
- Oil for roasting
For peanut chutney
- 1 tbsp oil
- ½ cup peanut
- ¼ cup roasted chana dal
- 4-5 chopped green chilli
- Some curry leaves
- 1 small pieces tamarind
- Salt to taste
- Some coriander leaves
- ½ cup water or as required
For chutney tempering
- 1 tsp oil
- ½ tsp mustard seeds
- Some curry leaves
- 2 dry red chilli
Instructions
Making Rice Flour Dosa
- In a mixing bowl, add 1 cup rice flour and gradually mix in 2 cups water to make a smooth, thin, and pourable batter.
- Add salt, a pinch of hing (asafoetida), 2 chopped green chilies, 6–7 chopped curry leaves, ½ cup chopped onion, ¼ cup grated carrot, and ½ cup chopped coriander leaves. Mix well.
- Cover and rest the batter for 5 minutes.
- Heat a pan on high flame and grease it with a little oil.
- When the pan is very hot, reduce the flame to low-medium and pour the batter onto the pan.
- Drizzle some oil around the edges and cook until the dosa turns crisp.
- Flip it over and roast until it becomes golden brown and crispy.
- Serve hot with peanut chutney.
Making Peanut Chutney
- In a pan, heat 1 tbsp oil and add ½ cup peanuts. Roast on low flame until golden.
- Add ¼ cup roasted chana dal and roast lightly.
- Add 4–5 green chilies, a few curry leaves, and 1 small piece of tamarind. Mix well and turn off the flame.
- Transfer the mixture to a plate and let it cool.
- Add the cooled mixture to a blender jar along with salt, a handful of coriander leaves, and ½ cup water. Grind to a smooth paste.
- Transfer the chutney to a serving bowl.
- For tempering, heat 1 tsp oil in a small pan, add ½ tsp mustard seeds and 2 dry red chilies, and sauté briefly.
- Pour the tempering over the chutney and mix well.
- Peanut chutney is ready to serve with rice dosa.
Notes
- Use fine-quality rice flour.
- The proportion of water should be double the amount of rice flour.
- The consistency of the dosa batter should be thin and runny.
- The crispy and lacy (jalidar) texture of dosa comes from the moisture (water content) in the batter.
- If the batter is too thick, the dosa will not turn crisp; if it is too thin, the dosa may turn slightly sticky.
- Heat the tawa on high flame and grease it lightly with oil to achieve the lacy (jalidar) pattern.
- Cook the dosa on a low to medium flame. Do not cook it on high flame.