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Crispy Rice Dosa

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Crispy Rice Dosa is a quick, gluten-free South Indian-inspired breakfast made with rice flour, vegetables, and spices. Ready in just 15 minutes, this crispy dosa is paired with a tangy chutney, making it a delightful and nutritious meal perfect for any time of the day.

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

For the Coconut Chutney (Optional):
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)

For Tempering (Optional):

1 teaspoon mustard seeds

Curry leaves

Oil

Instructions

Making the Rice Dosa:

  1. Prepare the Batter:

    • In a large mixing bowl, combine rice flour, chopped onion, grated carrots, chopped beans, and fresh coriander.

    • Add cumin seeds, green chili, red chili flakes, and salt. Gradually add water and mix 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 into a thin, even layer, making a round shape.

    • Drizzle a little oil around the edges and cook for about 2-3 minutes until the dosa turns golden and crispy.

    • 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 Coconut Chutney (Optional):

  1. Make the Chutney:

    • In a blender, combine grated coconut, green chili, ginger, roasted chana dal, salt, and water. Blend into a smooth paste.

  2. Tempering (Optional):

    • For tempering, heat oil in a pan, add mustard seeds and curry leaves, and sauté until they splutter. Pour this over the chutney.

  3. Serve:

    • Serve the chutney alongside the crispy rice dosa.

Notes

Storage: Dosas are best enjoyed fresh and crispy. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on a hot pan with a little oil for best results. The chutney can be stored for 2-3 days.

Spicy Option: Add more green chilies or red chili flakes to the dosa batter for extra heat.

Vegan: This recipe is naturally vegan, but you can add coconut milk to the batter for extra richness.

Vegetarian Variations: Add other veggies like spinach, zucchini, or bell peppers to the batter for more nutrition.

Find it online: https://familydinnercooking.com/crispy-rice-dosa/