Rice Dosa

Name: Rice Dosa
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 1¼–1½ cup Rice Flour; ¾ cup urad dal flour ((hulled black gram flour)); 2½ cup water (or add as required); ½ tsp salt (or add as required); oil (– as required)

By Dassana Amit · VegrecipesofindiaPublic

Your rating · the average is public, yours is not

This Rice Dosa recipe is an easy no-grind fermented variation made with rice flour and urad dal flour. Simply mix the flours with water, ferment overnight or for 8 to 10 hours and make crisp golden crepes.

Prep: 5 min
Cook: 30 min
Total: 35 min
Servings: 4

Start cooking Shopping list Save to my cookbook

Add variation

Recipe source

This recipe was taken from Rice Dosa · by Dassana Amit. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

1.25–1.5 cupRice Flour
0.75 cupurad dal flour ((hulled black gram flour))
2.5 cupwater (or add as required)
0.5 tspsalt (or add as required)
—oil (– as required)

Steps

1
Add both the rice flour and urad dal flour into a mixing bowl.
2
Pour water and mix well. The batter has to be smooth and without any lumps and evenly mixed. The consistency should be that of a medium-thick batter but still flowing.
3
Pour the batter from the mixing bowl in another bowl if needed. Cover and allow to ferment at room temperature overnight for 9 to 10 hours or more if required.
4
Once the batter is fermented well, then add salt to the batter and mix well.
5
Heat an iron tawa or skillet. Brush or spread oil lightly on the tawa.
6
Take a spoon or ladle with the batter and gently start spreading the batter in circular rounds. If using nonstick pan, then avoid spreading oil on the pan. Since you won't be able to spread the batter properly on the nonstick pan.
7
Drizzle oil on the top and sides and let one side cook.
8
When one side is browned, flip and cook the other side.
9
Fold the dosa and serve hot with coconut chutney or sambar.
10
Make remaining dosas in the same way with the batter.
11
The leftover batter can be refrigerated and used within 4 to 5 days.

Comments · 0

No comments yet.

Per portion

Calories: ~142.9 kcal
Protein: ~2.3 g
Fat: ~0.6 g
Carbs: ~31.3 g
Fiber: ~0.9 g
Sodium: ~291.7 mg

One ingredient still needs a USDA food link. oil (– as required) is linked but not in a weighable unit yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Approximate — includes amount ranges.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Wheat

Partial · 4/5 ingredients linked