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Home » Indian Vegetarian Recipes » Instant Dosa

Instant Dosa

Published: April 5, 2021. Modified: July 7, 2021 By Dhwani Mehta. This post may contain affiliate links. This blog generates income via ads.

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Don’t know what to do with leftover rice from yesterday night? The answer is Instant Dosa. Use up the leftover rice to make this quick crispy dosa.

Serve with green mango chutney, dosa masala, and podi masala. Or just munch as it is. It takes less than 30 minutes to make it and it’s super crispy – no one will believe that this is made with leftover rice!

2 Instant dosa in a white plate, chutney, podi and potato masala on the side
Jump to:
  • Ingredients required –
  • How to make Instant Dosa from leftover rice? Step by step process
  • Notes and Tips
  • Quick FAQs
  • More Instant Recipes
  • Instant Dosa From Leftover Rice and Sooji
  • Video

Dosas/ Indian crepes are a South Indian delicacy and a staple food in South India.

Dosas are ridiculously delicious and can be enjoyed any time of the day – be it breakfast, lunch, dinner, or mid-day snack.

Dosas are quite famous across the world. Restaurants worldwide have these delicious Indian crepes on their menu and it’s enjoyed by everyone.

They are made in various ways and are considered healthy and appetizing.

Traditional dosa requires a lot of planning and overnight work with the proper heat and temperature for fermentation. However, there are some quick hacks and cheat versions like Quinoa dosa, Adai dosa, pessarattu, etc. Instant dosa recipe with sooji and leftover rice is one such cheat version too.

Whenever I have some leftover rice in my fridge, I often use it to make this Instant dosa.

They are so easy to make and no-hassle instant breakfast dosa recipes.

It is an ideal alternative to the traditional dosa recipe which can be made in less than 15 minutes.

Ingredients required –

  • Sooji/semolina/Rawa – You can use any type of sooji as we are going to grind it into powder form.
  • Leftover rice – any leftover white rice works here.
  • Sour Curd – the sour curd helps to achieve the sour taste in your dosa and also helping the fermentation process.
  • Seasoning – we will only require salt as a seasoning.
  • Baking soda – Baking soda is a leavening agent. As this is an instant version, we add baking soda to make the batter fluffy.
Pre measured ingredients for leftover dosa

How to make Instant Dosa from leftover rice? Step by step process

Take 1 cup of sooji in a blender jar. Grind it into a powder.

Now add  1 ½ cup of leftover rice in a grinder jar. I have used sona masoori rice. You can use any variety of cooked rice. Grind it again for 30 seconds.

Then add 1 cup curd/plain yogurt. Again grind it for few seconds.

Now add ¾ cup water and grind to a smooth batter.

Remove the batter to a bowl. Cover the bowl and let it rest for 10 minutes.

Collage of making leftover rice dosa batter

Now add salt and baking soda to the batter. Do not add too much baking soda as then there will be a soapy aroma in the dosa.

Mix very well.

Making Instant Dosa

Heat a pan and keep the flame to a low.

Take a ladle of the batter and gently spread the batter. While spreading this instant dosa batter, do make sure that the tawa is not too hot. If the pan is hot, the batter becomes difficult to spread. So the tawa should be warm or less hot. If the pan becomes hot, sprinkle some water.

Drizzle some ghee, oil, or butter on the sides and the center. Ghee helps the dosa to be crisp. Continue to cook till the base becomes nicely crisp.

Collage of making instant dosa

Remove it with a spatula and then serve with green mango chutney or any chutney of your choice and dosa podi.

Dosa, masala, chutney and podi masala on a white plate

Notes and Tips

  • Consistency of batter – It has to be free-flowing similar to regular dosa batter. A too-thick batter will make this instant dosa soft, dense and thick. The too-thin batter may break the dosas while making them.
  • Grease tawa or pan – If you are using cast iron tawa, grease it well before using it. You can also rub the tawa with a cut onion just before making the dosas.
  • Temperature – Make sure the tawa or non-stick pan is medium hot before spreading the batter. If the pan is not hot enough, the batter will stick to the pan, and if it’s too hot, your dosa might burn.
  • As this is an instant dosa recipe, please do not avoid cooking soda and curd. Just follow the same recipe for the first time. Then you can alter the number of ingredients as per your taste.
  • Make all the dosas immediately after adding baking soda.

Quick FAQs

What to do if my batter is too runny?

If your instant dosa batter turns too runny, just add a couple of tablespoon of rice flour.

Can I store this batter?

I wouldn’t recommend storing this instant dosa batter as it is made with leftover rice.

What to serve with this dosa?

You can serve it with Sambar, dosa masala, podi masala, onion chutney, coconut chutney, green mango chutney, or ginger chutney.

Can I add vegetables?

Sure you can add vegetables like finely chopped carrots, green cabbage, bell pepper, and onions as a filling.

What else can be added to this dosa?

You can also apply some schezwan chutney or fill this dosa with cheese or with paneer tikka.

Can this be made vegan?

Sure you can! Use vegan yogurt instead of regular yogurt and oil instead of ghee.

Can we make this gluten-free?

Of course, you can! Use gram flour/besan instead of sooji to make it gluten-free.

I don’t have baking soda? Can I use anything else?

If you don’t have baking soda, use 2 teaspoon Eno (fruit salt).

Crispy dosa on a white plate

More Instant Recipes

  • Oats Chilla
  • Instant Rabdi Mix
  • Instant Chakli
  • Oats dhokla

Also dont forget to check-out my regular idli dosa batter recipe!

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2 Instant dosa in a white plate, chutney, podi and potato masala on the side
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4.86 from 7 votes

Instant Dosa From Leftover Rice and Sooji

Don’t know what to do with leftover rice from yesterday night? The answer is Instant Dosa. Use up the leftover rice to make this quick crispy dosa.
Course Main Course, Side Dish
Cuisine Indian
Keyword Instant dosa, Leftover rice dosa
Prep Time 5 minutes
Cook Time 10 minutes
resting time 10 minutes
Total Time 25 minutes
Servings 12 Dosa
Calories 86kcal
Author Dhwani
Prevent your screen from going dark

Ingredients

  • 1 ½ cup – Leftover Rice
  • 1 cup – Semolina/sooji/rawa
  • 1 cup – Sour curd plain yogurt
  • ¾ cup – Water or as needed
  • salt to taste
  • ¼ teaspoon – Baking soda
  • Ghee or oil

Instructions

  • Take 1 cup of sooji in a blender jar. Grind it into a powder.
  • Now add 1 ½ cup of leftover rice in a grinder jar. I have used sona masoori rice. You can use any variety of cooked rice. Grind it again for 30 seconds.
  • Then add 1 cup curd/plain yogurt. Again grind it for few seconds.
  • Now add ¾ cup water and grind to a smooth batter.
  • Remove the batter to a bowl. Cover the bowl and let it rest for 10 minutes.
  • Now add salt and baking soda to the batter. Do not add too much baking soda as then there will be a soapy aroma in the dosa.
  • Mix very well.

Making Instant Dosa

  • Heat a pan and keep the flame to a low.
  • Take a ladle of the batter and gently spread the batter. While spreading this instant dosa batter, do make sure that the tawa is not too hot. If the pan is hot, the batter becomes difficult to spread. So the tawa should be warm or less hot. If the pan becomes hot, sprinkle some water.
  • Drizzle some ghee, oil, or butter on the sides and the center. Ghee helps the dosa to be crisp. Continue to cook till the base becomes nicely crisp.
  • Remove it with spatula and then serve with green mango chutney or any chutney of your choice and dosa podi.

Video

Notes

  • Consistency of batter – It has to be free-flowing similar to regular dosa batter. A too-thick batter will make this instant dosa soft, dense and thick. The too-thin batter may break the dosas while making them.
  • Grease tawa or pan – If you are using cast iron tawa, grease it well before using it. You can also rub the tawa with a cut onion just before making the dosas.
  • Temperature – Make sure the tawa or non-stick pan is medium hot before spreading the batter. If the pan is not hot enough, the batter will stick to the pan, and if it’s too hot, your dosa might burn.
  • As this is an instant dosa recipe, please do not avoid cooking soda and curd. Just follow the same recipe for the first time. Then you can alter the number of ingredients as per your taste.
  • Make all the dosas immediately after adding baking soda.
  • For quick FAQs, please read the above blog post.

Nutrition

Serving: 1Dosa | Calories: 86kcal | Carbohydrates: 16g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 30mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 23mg | Iron: 1mg
Tried this recipe?Share your feedback with pics @cookingcarnival or tag #cookingcarnival on Instagram or Facebook!

Warm regards,

Dhwani.

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    Rava Dhokla
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Reader Interactions

Comments

  1. Arwa says

    August 16, 2022 at 10:21 pm

    5 stars
    Superrrr!!! One question, can the batter be stored ?

    Made these today and it was so easy

    Reply
    • Dhwani Mehta says

      August 17, 2022 at 9:17 pm

      So glad to know. Thanks for the feedback. I wouldn’t recommend storing this instant dosa batter as it is made with leftover rice.

      Reply

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