Crispy Rice Dosa

Why You’ll Love This Recipe

This Crispy Rice Dosa recipe is fast, simple, and packed with flavor. Made with rice flour, it’s gluten-free and ideal for anyone looking for a light yet filling meal. The crispy texture combined with the spiciness of green chilies and red chili flakes makes each bite irresistible. Plus, it’s an easy recipe that doesn’t require fermentation, so it’s perfect for when you’re short on time. The chutney adds the perfect balance of tanginess and spice to complement the crispy dosa.

Ingredients

For the Rice Dosa:

• 1 cup rice flour
• 1 medium onion, finely chopped
• 3 tablespoons carrots, grated
• 2 tablespoons beans, finely chopped
• 3 tablespoons fresh coriander, finely chopped
• 1 teaspoon cumin seeds
• 1 green chili, finely chopped
• 1 tablespoon red chili flakes
• Salt to taste
• 2.5 cups water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Making the Rice Dosa:

1. Prepare the Batter:
   • In a large mixing bowl, add the rice flour, finely chopped onion, grated carrots, finely chopped beans, and fresh coriander.
   • Add the cumin seeds, green chili, red chili flakes, and salt to the mixture.
   • Gradually add water (2.5 cups) and mix everything well until a smooth batter is formed. The consistency should be runny, similar to pancake batter.
2. Heat the Pan:
   • Heat a non-stick tawa or skillet on medium heat. Lightly grease the surface with oil.
3. Make the Dosa:
   • Pour a ladleful of the batter onto the heated tawa. Spread it in a thin, even layer, making a round shape.
   • Drizzle a little oil around the edges and cook until the dosa turns golden and crispy, about 2-3 minutes.
   • Once it is crispy and golden on the underside, flip the dosa and cook for another minute on the other side.
4. Serve:
   • Remove the dosa from the pan and serve immediately with chutney.

For the Chutney (Optional):

You can pair your crispy rice dosa with your favorite chutney. A simple coconut chutney, tomato chutney, or peanut chutney would work wonderfully. Here’s a quick recipe for a basic coconut chutney:

Ingredients for Coconut Chutney:

• 1 cup grated fresh coconut
• 1 green chili
• 1 small piece of ginger
• 1 tablespoon roasted chana dal
• Salt to taste
• 2 tablespoons water (adjust for consistency)
• Tempering (optional): 1 teaspoon mustard seeds, curry leaves, and oil

Directions for Coconut Chutney:

1. In a blender, combine the grated coconut, green chili, ginger, roasted chana dal, salt, and water.
2. Blend to a smooth paste, adding more water if needed.
3. For tempering (optional): Heat oil in a pan, add mustard seeds and curry leaves, and sauté until they splutter. Pour this tempering over the chutney.
4. Serve alongside your crispy rice dosa.

Servings and Timing

This recipe makes about 4 dosas, perfect for 2-3 servings. The preparation time is about 10 minutes, and cooking time for the dosas is around 5 minutes, making the total time approximately 15 minutes.

Variations

• Add More Veggies: You can add other vegetables like spinach, bell peppers, or zucchini to the dosa batter for extra nutrition.
• Spicy Dosa: Increase the number of green chilies or red chili flakes for a spicier dosa.
• Vegan: This recipe is already vegan, but if you want to make it richer, you can add some coconut milk to the batter.

Storage/Reheating

Dosas are best served fresh and crispy. However, if you have leftovers, you can store the batter in an airtight container in the refrigerator for up to 2 days. When reheating, simply place the dosa on a hot pan to regain its crispiness. The chutney can be stored in the refrigerator for 2-3 days.

FAQs

Can I use regular flour instead of rice flour?

Rice flour gives the dosa its crispy texture, so it’s best to stick with rice flour for this recipe. However, if you want a softer dosa, you can mix rice flour with regular wheat flour.

Can I make the batter ahead of time?

Yes, the batter can be made ahead of time and stored in the fridge for up to 2 days. Just give it a good stir before using it.

Can I make this dosa without vegetables?

Yes, you can make a plain rice dosa without vegetables, but the veggies add both flavor and nutrition. If you prefer, you can skip them.

How do I get the dosa extra crispy?

For extra crispiness, ensure that the batter is spread thin on the tawa, and let it cook until golden before flipping it. You can also use a little more oil to make the edges crispy.

Can I make this dosa gluten-free?

Yes, this rice dosa is naturally gluten-free because it uses rice flour. Ensure that the chutney ingredients are also gluten-free if you need a completely gluten-free meal.

Can I add other spices to the batter?

Absolutely! You can experiment with spices like cumin powder, black pepper, or even coriander powder to enhance the flavor of your dosa.

Can I use frozen vegetables in the dosa batter?

Yes, you can use frozen vegetables, but make sure to thaw and drain them before adding them to the batter to prevent excess moisture.

How do I make the dosa soft instead of crispy?

For a softer dosa, reduce the amount of water in the batter slightly to make it thicker and avoid spreading it too thin on the pan.

Can I use other types of chutney?

Definitely! This dosa pairs wonderfully with a variety of chutneys, including tomato chutney, peanut chutney, or even a yogurt-based dip.

Can I freeze leftover dosas?

Yes, you can freeze leftover dosas. Once cooked and cooled, wrap them in foil or parchment paper and store them in a freezer-safe bag. To reheat, simply heat them on a tawa with a bit of oil.

Conclusion

Crispy Rice Dosa is an easy and quick recipe that brings a satisfying crunch to your plate. With the added vegetables, it’s both tasty and healthy, making it an ideal breakfast or snack. Paired with a tangy chutney, this dosa is sure to be a hit with everyone. It’s versatile, customizable, and ready in just 15 minutes—making it perfect for any time of the day. Enjoy this crispy delight with your favorite chutney for a delicious, wholesome meal!

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