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Instant rice flour dosa recipe | instant dosa with rice flour | chawal ke atte ka dosa

Author Nehas Cook Book
Prep Time 5 minutes
Cook Time 20 minutes
Resting time 10 minutes
Total Time 35 minutes
Course Breakfast
Cuisine Indian
Servings 10 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.