Rice Dosa/Pancake is a delicious South Indian breakfast option made with leftover white rice. It's crispy, flavorful, and easy to prepare.
Ingredients: 2 cups leftover white rice. 1/2 cup rice flour. 1/4 cup urad dal split black gram. 1/4 cup water. 1/2 teaspoon salt. 1/2 teaspoon cumin seeds. 1/4 teaspoon black pepper powder. 1/4 teaspoon asafoetida. 2-3 curry leaves, chopped. 2-3 green chilies, finely chopped. Oil for cooking.
Instructions: Soak urad dal in water for three to four hours after washing it. After letting the urad dal soak, drain it and use a little water to make a smooth batter. To make a smooth batter, put the extra white rice, rice flour, urad dal batter, and water in a bowl. If you need to, add more water until the batter is the consistency of dosa batter. Mix in the green chilies, asafoetida, cumin seeds, black pepper powder, salt, and chopped curry leaves. Combine well. Put a nonstick skillet or dosa tava over medium-low heat and lightly oil it. Put a small amount of the batter on the pan and spread it out in a circle to make a thin pancake or dosa. Put some oil around the edges of the dosa and cook it until it's golden brown and crispy. Turn the dosa over and cook the other side until it gets crispy too. Take the rice dosa out of the pan and serve it hot with sambar or coconut chutney.
Prep Time: 15 minutes
Cook Time: 20 minutes
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