Leftover Rice Recipes: Indian Dosa

June 22, 2023 Post a Comment

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Description

If you have leftover rice from yesterday's dinner, don't let it go to waste! You can turn it into a delicious Indian breakfast dish called dosa. Dosa is a thin, crispy pancake-like food that's made from a fermented batter of rice and lentils. It's a staple food in South India and is usually served with coconut chutney and sambar.

Prep Time

To make dosa, you need to prepare the batter ahead of time. So, the prep time for dosa is around 8-10 hours. During this time, the rice and lentils are soaked, ground, and fermented. The actual cooking time for dosa is only a few minutes per pancake.

Cook Time

The cook time for each dosa is around 2-3 minutes per side. You'll know it's ready when the edges start to lift and the surface looks crispy.

Ingredients

To make dosa, you'll need the following ingredients: - 2 cups leftover cooked rice - 1 cup urad dal (split black gram) - Salt to taste - Water as needed - Oil for cooking

Equipment

To make dosa, you'll need a few pieces of equipment: - Grinder or blender to grind the rice and dal - Large mixing bowl - Non-stick or cast-iron skillet - Spatula

Method

Here's how to make dosa using leftover rice: 1. Rinse the urad dal in water and soak it in fresh water for 4-5 hours. 2. Rinse the leftover rice and soak it in fresh water for 4-5 hours. 3. Drain the water from the dal and grind it in a blender or grinder until it becomes a smooth paste. Add water as needed to make a smooth batter. 4. Drain the water from the rice and grind it in a blender or grinder until it becomes a smooth paste. Add water as needed to make a smooth batter. 5. Mix the dal and rice batters together in a large mixing bowl. Add salt to taste and enough water to make a pourable batter. The batter should be thinner than pancake batter but thicker than crepe batter. 6. Cover the bowl with a lid or plastic wrap and let it ferment for 8-10 hours. The batter should double in volume and become slightly sour. 7. Heat a non-stick or cast-iron skillet over medium heat. Brush a little oil on the surface. 8. Pour a ladleful of batter onto the center of the skillet and spread it in a circular motion to make a thin pancake. Drizzle a little oil around the edges. 9. Cook the dosa for 2-3 minutes on each side until it becomes crispy and golden brown. 10. Serve the dosa hot with coconut chutney and sambar.

Notes

- You can store the leftover dosa batter in the refrigerator for up to 2-3 days. - If the batter becomes too thick after refrigeration, add a little water to thin it out. - You can add chopped onions, green chilies, and cilantro to the batter to make onion dosa or masala dosa.

Nutrition Info

Each dosa contains approximately 100-150 calories, 2-3 grams of protein, and 20-25 grams of carbohydrates. The exact nutrition info may vary depending on the type of rice and dal used.

Recipe Tips

- Use a non-stick or cast-iron skillet to make dosa. You don't need to add too much oil if you're using a non-stick pan. - Spread the batter thinly and evenly to make a crispy dosa. - Don't flip the dosa too early. Wait until the edges start to lift and the surface looks dry and crispy. - Serve dosa hot with coconut chutney and sambar for a traditional South Indian breakfast experience.