The most arduous part of its preparation involves soaking lentils and rice overnight, followed by grinding them the next day. Due to this hassle, many people simply avoid making dosa altogether.

However, did you know that you can also prepare an "instant" version of dosa? In fact, dosa can be made quickly and easily using rice flour. This method not only saves time but also helps you create a crispy, golden-brown dosa with a unique flavor profile.

Using this method, you can enjoy plain dosa accompanied by various chutneys and sambar. Both children and adults will love this technique, as it is incredibly easy to execute while still retaining the authentic, traditional taste.

How to Make Rice Dosa?

To make dosa using rice flour, begin by taking one cup of rice flour and gradually adding half a cup of water to prepare a batter. Ensure that the batter is neither too thin nor too thick, as its consistency will determine the dosa's crispy texture and how well it spreads. Now, add salt to taste and set the batter aside for about 5-8 minutes. Next, add chopped green chilies, fresh coriander leaves, cumin seeds, and chili flakes to the batter; this ensures that the dosa is flavorful enough to be enjoyed even with just chutney.

Once the batter is ready, thoroughly heat a *tava* (griddle) or a non-stick pan over medium heat, and lightly grease it with oil or ghee to prevent the dosa from sticking. When the griddle is sufficiently hot, scoop up some batter using a small bowl and spread it over the surface in a circular motion, starting from the center and moving outwards. The thinner you spread the dosa, the crispier and lighter it will turn out.

Now, let it cook over medium heat for two to three minutes. Keep an eye out for the edges of the dosa; they should begin to turn a light golden-brown and become crispy. At this stage, you may drizzle a little ghee or oil over the top to enhance the flavor. Once the dosa is ready, serve it immediately. It can be enjoyed with coconut chutney, green coriander chutney, or piping hot sambar. You can even eat it solely with chutney, as you have already incorporated some spices into the batter.

Extra Tip: Always cook the dosa over medium heat to ensure it cooks thoroughly from the inside while becoming crispy on the outside. Leftover dosas can also be lightly reheated and served later. With this simple method, you can skip the hassle of traditionally soaking lentils and prepare a quick, delicious dosa.

PC Social Media