instant raw rice dosa recipe – An easy to make instant dosa recipe which can be made during morning hours.
instant raw rice dosa is an easy breakfast or dinner recipe which can made easily at home. This instant dosa recipe does not require any fermentation time, just grind and make dosa. We often make coconut dosa with raw rice and coconut, this is a variation to the normal coconut dosa recipe and does not require any yeast or baking soda to get the softness.
I often make this dosa whenever there is leftover rice at home. Few important points while making instant raw rice dosa recipe is that, you have to soak the rice at least for 2 hours. Only then, you will be able to grind it to a smooth paste. Do not add too much of water while grinding, add the required amount of water, grind to a smooth paste, and then add water as required to get the desired consistency. Third point is that the dosa batter should have a watery consistency. This will help you to get crispy dosa.
You might also be interested in other dosa recipes like set dosa, masala dosa, corn cheese dosa. Meanwhile, I love dosa sambar, and also vada curry with dosa. Hope you’ll try and let me know your feedback.
Let us learn how to make instant raw rice dosa recipe with step by step photos.
instant raw rice dosa recipe
preparation time: 2 hours
cooking time: 20 minutes
recipe type: breakfast, dineer
serves: 2 – 3
equipment used: mixer grinder, bowl, dosa tawa
- raw rice – 1 cup
- cooked rice – 1 cup
- coconut – 1/4 cup, grated
- onion – 1 medium, finely chopped
- green chili – 1, finely chopped
- cumin seeds or jeera – 1/2 teaspoon
- curry leaves – few
- salt – to taste
- oil – for making dosa
how to make raw rice dosa recipe
1. Wash and soak raw rice in enough water for 2 hours.
2. After 2 hours, transfer the soaked rice, along with the water, cooked rice, grated coconut to a mixer jar. You can use any variety of rice or left over rice. I always make this instant raw rice dosa when I have leftover rice.
3. Grind it to a smooth paste. If necessary, add more water. Transfer the batter to a bowl.
4. Add finely chopped onion, green chili, cumin seeds, curry leaves, and salt. Mix well.
5. Add more water to get a watery consistency. The batter should have the consistency of rava dosa.
6. Heat a tawa or a griddle. Grease it with oil.
7. Take a ladle full of batter, hold the ladle little away from the pan, and pour in a circular motion around the pan. If the pan is heated well, then you will find small holes. Do not fill the holes.
8. Drizzle oil around the edges and at the center. Just add a little oil, you don’t have to add too much of oil like rava dosa. You can make this dosa in a non-stick pan without adding oil.
9. Reduce the flame, cover and cook until the dosa becomes golden brown on one side. Then flip it to the other side. Let it cook on both the sides till the dosa becomes crisp around the edges.
10. If the dosa is sticking to the pan, pour a teaspoon of oil around the edges.
11. Fold the dosa and transfer to a serving plate.