Cooked rice dosa is a soft and crispy dosa recipe prepared with leftover rice. This dosa is an instant version and can be prepared very quickly and hence makes an ideal breakfast during busy mornings. There is no soaking or fermentation time required and hence cooked rice dosa makes a very quick breakfast recipe.
Dosa is a staple breakfast recipe of south India. It is prepared with the fermented batter of rice and urad dal. Dosa is very healthy breakfast and has many nutritional benefits too. Dosa is very light on stomach and hence easy to digest. There are many different ways in which you can prepare dosa. There are fermented as well as instant versions of dosa which are tasty and healthy too.
Leftover rice can be used to prepare many delicious recipes and this instant cooked rice dosa is one among them. Along with cooked rice, you need wheat flour, rice flour and curd to prepare the dosa batter. If you do not wish to add wheat flour, skip and add rice flour or can even use millet flour too. You can use fresh or slightly sour curd to prepare the dosa batter.
Cooked rice is a good source of energy which provides us with all the essential nutrients to get through the day. Starch in the rice is easily broken down into simple sugar by the body and this is used to nourish our muscles, brain and other tissues. Rice is helpful in preventing obesity, controls blood pressure, prevents cancer, improves metabolism, boosts cardiovascular health, relieves constipation, regulated body temperature etc.
Cooked rice along with curd, rice flour and wheat flour is ground to a fine batter. Add water as needed to get the correct consistency of the dosa batter. Add pinch baking soda to the batter and prepare cooked rice dosa immediately. Alternately, you can also add cumin/jeera seeds, green chillies, ginger etc. while grinding too for spicy dosa. You can add finely chopped coriander leaves, dill leaves or grated carrots, beetroots etc. to the batter too. Cooked rice dosa can be served hot with any chutney of your choice and tiffin sambar.
You will also like our other breakfast recipes: cooked rice idli, rava idli, instant rava idli, instant millet dal dosa, ragi dosa, rava onion dosa, sponge dosa, set dosa, paal appam, benne dose, idli upma, rava upma, aval upma, akki rotti, idiyappam, wheat puttu, garlic cheese toast, veg sandwich, grilled veg sandwich, poori, medu vada.
Check our chutney varieties here: coconut chutney, red coconut chutney, coconut garlic chutney, garlic coconut red chutney, peanut chutney, ginger chutney, tomato garlic chutney, ulli chammanthi, pudhina chutney.
1 cup cooked rice, regular sona masuri rice
½ cup rice flour
¼ cup wheat flour
½ cup curd, fresh or sour
Pinch baking soda
Water, as needed
- In a mixer jar, add cooked rice, curd, rice flour and wheat flour. Pulse it few time and then grind to fine batter. Add water as and when required to get the dosa batter consistency. The batter should not be too thick or too thin.
- Use leftover cooked rice which is at room temperature. If you have refrigerated rice, bring it to room temperature before starting the preparation.
- If you like the dosa to be spicy, add 1 or 2 green chillies, a small piece chopped ginger, ½ tsp jeera, little coriander leaves and few curry leaves while grinding.
- Once the batter is ground, transfer it to a large bowl and add salt to taste. Mix well and keep aside for 20-30 minutes. You can leave the batter to rest for up to 1 hour too.
- Heat a dosa tawa and grease it well with oil or ghee all over the tawa. Do not use oil/ghee if using a non-stick tawa. Now, to the batter add baking soda and mix it.
- Once the dosa tawa is hot, pour a ladle full of batter to the hot tawa and spread it evenly into a thin circle. Keep the flame on medium and cook dosa. Sprinkle oil or ghee all over the sides of the dosa.
- When the sides of the dosa turns light brown, slowly loosen the edges and flip it to cook the other side as well. Once done, transfer the dosa into a serving bowl. Repeat the process with the remaining batter as well.
- Serve hot Cooked rice dosa with chutney for your choice and tiffin sambar.
- Any regular cooked rice like sona masuri can be used to prepare this dosa.
- If you have refrigerated the leftover cooked rice, bring it to room temperature before preparation.
- Curd can be fresh or sour.
- The ground dosa batter can be rested for 45 minutes to 1 hour too.
- After adding baking soda, do not let the batter idle for a longer time. Prepare dosa immediately.
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