Instant Dosa With Leftover Cooked Rice Recipe

Cooking Directions

• STEP 1.In a blender, combine the leftover cooked rice, soaked urad dal, and fenugreek seeds.
• STEP 2.Grind the mixture into a smooth batter, adding water as needed.
• STEP 3.Add salt and allow the batter to ferment for a few hours or overnight.
• STEP 4.Heat a non-stick griddle or tawa and pour a ladleful of batter onto it.
• STEP 5.Spread the batter in a circular motion to form a thin dosa.
• STEP 6.Drizzle oil around the edges and cook until golden brown.
• STEP 7.Flip the dosa and cook the other side until crispy.
• STEP 8.Serve hot with chutney and sambar.

Cooking Tips

• If the batter is too thick, add a little water to adjust the consistency.
• To make the dosa more flavorful, you can add finely chopped onions, green chilies, and coriander leaves to the batter.
• Make sure the griddle or tawa is hot before pouring the batter to get a crispy dosa.

Storage and Serving

• Leftover batter can be stored in the refrigerator for up to 2-3 days.
• Before making dosas with the leftover batter, bring it to room temperature and mix well.
• Serve the dosas hot with coconut chutney, tomato chutney, or sambar.