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Dosa Batter Recipe With Rice Flour

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Dosa recipe with rice flour Indian Rice Crepe Gluten Free
Dosa recipe with rice flour Indian Rice Crepe Gluten Free from artofpalate.com

Description

Dosa is a popular South Indian dish enjoyed by people all over India and the world. It is a savory crepe made from a fermented batter of rice and lentils. In this recipe, we will use rice flour instead of whole rice to make the dosa batter. Rice flour is easily available and makes the process of making dosa batter quite simple.

Prep Time

Preparation for dosa batter with rice flour takes about 10 minutes.

Cook Time

Cooking dosa takes about 2 minutes per dosa.

Ingredient

  • 1 cup rice flour
  • 1/4 cup urad dal
  • 1 teaspoon fenugreek seeds
  • Water as required
  • Salt to taste

Equipment

  • A grinder or a blender
  • A large mixing bowl
  • A non-stick tawa or griddle
  • A ladle

Method

  1. Wash and soak the urad dal and fenugreek seeds in water for 4-5 hours.
  2. Drain the water and grind the soaked dal and fenugreek seeds in a grinder or blender to a smooth paste.
  3. In a large mixing bowl, add the rice flour and the ground urad dal paste.
  4. Add water as required to make a smooth batter. The consistency of the batter should be such that it is pourable but not too thin.
  5. Add salt to taste and mix well.
  6. Keep the batter aside in a warm place for 8-10 hours to ferment. The batter will increase in volume and become slightly sour.
  7. After fermentation, mix the batter well and adjust the consistency with water if required.
  8. Heat a non-stick tawa or griddle on medium heat. Once the tawa is hot, pour a ladleful of the dosa batter onto the tawa and spread it in a circular motion to make a thin dosa.
  9. Drizzle some oil around the edges of the dosa and let it cook on medium heat for 1-2 minutes till the edges start to turn golden brown.
  10. Flip the dosa and cook for another 1-2 minutes till it is cooked well on both sides.
  11. Remove the dosa from the tawa and serve hot with chutney, sambar, or any other side dish of your choice.

Notes

  • The key to making a perfect dosa is in the consistency of the batter. The batter should be fermented well, and the consistency should be such that it is pourable but not too thin.
  • Adding fenugreek seeds to the batter helps in the fermentation process and gives a slight tangy taste to the dosa.
  • You can store the leftover batter in the refrigerator for up to 3-4 days. Before using the leftover batter, bring it to room temperature and mix well.

Nutrition Info

  • Calories: 70 kcal
  • Carbohydrates: 15 g
  • Protein: 2 g
  • Fat: 0 g
  • Sodium: 250 mg

Recipe Tips

  • You can add some grated carrots or chopped onions to the dosa batter to make it more nutritious and flavorful.
  • If the batter is too thick, add some water to adjust the consistency.
  • If the dosa sticks to the tawa, add a little more oil to the edges of the dosa while cooking.
  • You can add some cumin seeds, coriander leaves, or chopped green chilies to the batter to give it a different flavor.
  • If you do not have a non-stick tawa or griddle, you can use a cast-iron skillet or any other flat-bottomed pan.

Enjoy your homemade dosa with this easy and quick dosa batter recipe with rice flour!


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