Rice flour dosa | instant dosa with rice flour | how to make rice flour dosa | chawal ke atte ka dosa
Ingredients
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
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 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
Instructions
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.
Notes
- 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.