Dosa is undeniably one of the most popular Indian foods that we know of. Its popularity seems to have transcended many geographical boundaries, as the South Indian crepe is now a breakfast favourite across India and even beyond. Dosa is said to be one of the most ancient foods known to the Indian subcontinent, one could trace its earliest recipes to the 12th century Manosollasa, the Sanskrit encyclopedia compiled by King Someshwara III who ruled present-day Karnataka. However, experts say that Dosa is much, much older than that.  

Dosa is essentially a thin crepe that is made with a smooth batter. The batter could be fermented or not fermented, the batter could be rice-based, lentil-based, or comprise interesting elements like leafy greens too. The flavour of the dosa is actually dependent on the batter, so make sure you get that right. Now the traditional way of making the batter, where you have to leave the ground rice or lentils to sit overnight to ferment, may seem a little difficult for many working individuals. You are already so pressed for time, that you can barely grab breakfast, let alone toil in the kitchen to check if your batter is done, something that has been in the making since the previous night. In such scenario, it is best to stick to instant batters. There are many available in stores, but once you realise how easy they are to make at home, you would never take that trip to market again.

To make an instant batter, some of the key ingredients you require are curd and baking soda. They activate batter and start the process of instant fermentation. Slurrp community member and homechef Alison shows us how one can make an instant dosa using everyday ingredients such as leftover rice, atta, curd, oil etc.

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The dosa doesn’t require any soaking or fermentation and can yield delish dosas in under 20 minutes.

You can watch the video here:

Here are  the step-by-step instructions of making dosa with leftover rice, for which you will need:

Ingredients:

  • Cooked rice - 1 cup
  • Wheat flour - 1/2 cup
  • Rice Flour - 1 cup
  • Curd/Dahi - 1/3rd cup
  • Baking soda- 1/4th tsp
  • Oil
  • Salt as per taste
  • Water as required

Method:

  1. In a blender add cooked rice, flour, rice, and finally some water (not all of it). It is best to add water gradually, you do not want to end up with a very thin batter.  
  2. Blend everything together. Add water to adjust consistency if required. Make sure the batter is smooth and lump-free. It should not be too thin or too thick.
  3. Once you get a smooth batter, transfer it into a big mixing bowl.
  4. Add curd, baking soda and salt.
  5. Add a bit of water as required to form a good consistency.
  6. Now heat a nonstick tawa. Take a ladleful of batter and spread it on the tawa.  
  7. Once the edges start to separate and the bottom of the crepe is light brown, flip it over.  
  8. Serve your dosa hot, with chutney or dip of your choice.