Instant Rice Dosa| Rice flour Instant Dosa

ABOUT

Instant Rice flour Dosa is a quick Indian breakfast alternate to regular dosa and requires no fermentation and soaking time. This is a super quick dosa with very a few ingredients and lots of flavor from the added veggies. This Dosa is super crispy and you will love it every single time when you make it.

This dosa is a go to recipe when you need something which doesn’t consume much time but still tastes yum and we Indians prefer dosas to be crispy and so is this dosa. This is generally served with Kara chutney or coconut chutney. As this recipe requires very less time, probably in 15 minutes the entire recipe would be done, it is perfect for office going people as well as for persons who prefer less work at kitchen😅

This looks like crispy Rava Dosa but the ingredients and taste are quite different. They are unique in taste and doesn’t even taste like Neer dosa, because neer dosa has coconut in it. There is even Instant Neer Dosa recipe which is made with rice flour but it has coconut in it and tastes extremely different. Here we add lot of veggies, cumin to the dosa which adds flavor to it.

In most of the recipes , instant dosa will have sooji/rava mixed, but I have planned to make it with single ingredient and that is rice flour. Yes!! Only one major Ingredient!!!. So if you have rice flour in your pantry you are ready to go!!

TIPS AND NOTES

1. Use fine rice flour for this recipe so that it mixes with water really well and quick, without any lumps.
2. You can enhance the flavor by adding lot more veggies other than that mentioned in the recipe, to make it even more healthier.
3. The consistency of the batter is very important. It must be flowing or watery consistency which gives you thinner and crispier dosa
4. If your batter is little thick, while pouring, it forms a thick pancake like texture and will not become crisp. Instead add a little water to get your consistency right.
5. In case you feel the water has been increased too much and you can’t take out the dosa, add a little rice flour and mix.
6. You must give enough time for dosa to cook and become crisp instead of trying to flip immediately. This avoids tearing of dosas
7. The other most important thing is that, the dosa tawa must be really hot, only then this kind of watery dosa will instantly get cooked.
8. In badly heated tawa, the batter will take time to cook initially and once it gets heated up, the top of the dosa gets a chalky texture as we have used flour. So tawa temperature is very important for such instant recipes.
9. If you get chalky like patches , then correct the tawa temperature , and try to cook with closed lid to avoid such patches.
10. Closing the lid gives moisture to the top and hence the white patches will not be found.(This is rare and you can avoid by following the instructions carefully)

STEP BY STEP INSTRUCTIONS WITH PHOTO

• To a bowl add rice flour preferably fine rice flour.

• Add the Onions (finely chopped), Carrots (grated) , ginger(grated or chopped), coriander and curry leaves (chopped). You can also add your favorite veggies in finely chopped or grated form. Add salt and mix well.

• Once everything is mixed, add water in parts and mix them. Don’t add all the water at once. Add little by little and mix.

• Mix with hand beater preferably to avoid lumps.

• The consistency must be watery. Rest the batter for 5 minutes.

• Now heat the dosa tawa, it must be really hot. Now pour the batter randomly from outer and fill towards inner side. Pour and fill the major gaps. Let some pours be there.

• Drizzle some oil and turn the flame to medium. Let it cook completely on side till crispy.

• Wait till the colour changes , when it turns crisp try to turn on the other side and cook for few seconds.

• Crispy instant Rice flour dosa is ready to serve with your favorite chutney.

Happy Eating!!