Go Back
–+ servings

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

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast, Main Course
Cuisine Indian
Servings 6 medium size 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.