Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, leftover rice dosa (crepe). It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
#theeverydaycooking , #dosa , #breakfast Leftover rice recipe - Dosa recipe - Cooked rice dosa. These crisp rice dosa are made with leftover rice. Making dosa from leftover rice is quick as no fermentation is required. But you can even use whole wheat flour or millet flours.
Leftover Rice Dosa (crepe) is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Leftover Rice Dosa (crepe) is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook leftover rice dosa (crepe) using 8 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Leftover Rice Dosa (crepe):
- Make ready 1 cup Cooked rice
- Prepare 1/2 cup Wheat flour
- Take 1 cup Rice flour
- Prepare 1 1/2 cup Water
- Prepare 1/4 cup Curd
- Prepare As needed Salt
- Make ready Pinch Baking soda
- Prepare As needed Groundnut oil
People often convert leftover rice into variety rice. Did you know you can make instant dosa using leftover rice or freshly cooked rice? Also let me tell you that it doesn't tastes exactly dosa since the ingredients are not same and also it's not fermented. Dosa are fermented lentil-and-rice crepes found throughout South Asia, and especially prominent in southern India.
Steps to make Leftover Rice Dosa (crepe):
- Grind cooked rice, wheat flour, rice flour into smooth batter by adding 1 cup of water. - - Transfer this to bowl. Add curd, salt, baking soda and remaining water. Mix it. Set aside for 20 minutes.
- Heat dosa pan. Once hot pour 1 1/2 laddle batter spread it to round shape. Spread little oil over it. After one side done flip over and cook another side. - - Serve hot with chutney or sambar.
Also let me tell you that it doesn't tastes exactly dosa since the ingredients are not same and also it's not fermented. Dosa are fermented lentil-and-rice crepes found throughout South Asia, and especially prominent in southern India. This griddled batter cooks up crisp, chewy, and light, with a Rye and chickpea make a hearty crepe for a spin on a pastrami wrap, while a mix of semolina and fava begs for Italian fillings. I will suggest only to use Non Stick Tawa to make dosa. I am sure you will love my recipe of Leftover rice instant dosa.
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