Leftover Rice Dosa – Cooked Rice Dosa Recipe – Leftover Rice Recipe
Leftover rice can be bothering at times. People often convert leftover rice into variety rice. But there are a lot of things that can be done with leftover rice and this dosa is one such beautiful way of using up that leftover rice. This dosa is kind of a soft dosa and is perfect for breakfast or as an afterschool snack for the children. Here is how to do it.
Take a mixie / blender and add in the left over rice, wheat flour (atta), cumin seeds, salt, curry leaves and dried red chillies. Add in a cup of water and grind to a smooth paste. The batter will be thick.
Thin out the batter with about half a cup of water. Add water little by little so the batter doesn’t go very watery. The batter should be of pouring consistency. Now add in a cup of dosa batter. The dosa batter helps in spreading the batter on the griddle and crisping the dosa.
Heat a dosa pan / skillet until hot. Let the flame be at high. Pour a ladle of the batter onto the skillet. You can gauge the consistency of the batter from the below picture. Cover the skillet and cook the dosa for little over a minute on each side.
This dosa cooks slow. It took about 3 minutes for me for making each dosa. So be patient and do not rush. The dosa will be gummy if its not properly cooked.
Also be gentle while spreading the batter. Applying pressure will scrape the batter from the pan. Also that little addition of regular dosa batter is really necessary else the dosa comes very dense and gummy.
Enjoy your dosa. I served the dosa today with coconut chutney, onion thokku and idli podi.
- 1½ cup leftover rice
- ½ cup whole wheat flour (atta)
- 1 teaspoon cumin seeds
- 1 teaspoon salt
- 2 sprigs curry leaves
- 1 dried red chillies
- 1 cup water
- 1 cup dosa batter
- 1.5 - 2 cups water
- Take a mixie / blender and add in the left over rice, wheat flour (atta), cumin seeds, salt, curry leaves and dried red chillies. Add in a cup of water and grind to a smooth paste. The batter will be thick.
- Thin out the batter with about half a cup of water. Add water little by little so the batter doesn’t go very watery. The batter should be of pouring consistency. Now add in a cup of dosa batter. Mix well.
- Heat a dosa pan / skillet until hot. Let the flame be at high. Pour a ladle of the batter onto the skillet. Cover the skillet and cook the dosa for little over a minute on each side.
- Serve the dosa with your favorite chutney.
I tried with like 2 and half cup rice, increased ,and batter, but I couldn’t turn over the dosa, sticky and failed.. Disappointed
I have clearly mentioned in the notes not to increase the quantity of cooked rice. Inspite of that you add more rice and comment here that you are disappointed. Well!!!! Please follow the recipe……..
What is the thosai batter that is mentioned in your rice thosai recipe.
Can u elaborate. Thanks
Its the regular dosa batter
https://www.kannammacooks.com/soft-idli-recipe-using-mixie/
Can we use Rava instead of atta
Hi
As I poured the batter there were bubbles in the batter and it took them Long time to settle down . The dosa crispy plain but not as expected. Kannamma can u plz tell what was wrong with my batter. Also can I make idlis with the same batter.
Thanks
Can you tell me if you used the correct proportion mentioned? Lot of cooked rice will not yield desired results.
You cannot make idlis with this batter.
Hi suguna,
Lovely recipe, I’m too curious to know the recipe for the bright red sauce on the side ?
That’s idli podi. I have given the recipe link in the post.thanks.
I tried this dosa and it came out well. Thanks for sharing such simpe n easy recipe.
Thank you Akila.
Hi suguna,
Since it is cooked rice, how long can we store this batter in fridge?
Also, could you tell us where you got those beautiful plates and bowls?
I have bought these here at different markets in Hong Kong.
This batter doesn’t store well in the fridge. It has to be made the same day.
Wow… So new and nice …. Shall definitely try out 🙂
Loved those cute serving dishes in which you have displayed the chutneys :):):) ……………
Thank you Nalini!