Instant Dosa with cooked rice


This is something I tried when I couldn’t find the time to soak and grind rice & urad dal. It saves time and makes good use of the leftover rice from lunch. The dosas turn out Crisp & perfect for breakfast or dinner. You can store this batter in the fridge for 3-4 days.


  • Cooked rice – 1 cup
  • Millet flour – ½ cup (I used jowar/sorghum millet)
  • Red rice flour – ¾ cup (you can use white rice flour or ragi flour too)
  • Water (for grinding) – 1 cup
  • Yogurt – ¼ cup (use dairy-free if you’re trying the detox diet)
  • Salt – 2 teaspoons
  • Oil (2 teaspoons for each dosa)


  •  Blend the cooked rice, red rice flour and Jowar millet flour (in batches) in a blender with ¼ cup water and little water until smooth.
  • Add more water if it’s too sticky. Once it reaches a flowy consistency, add the mixture into a large bowl. Add 2 teaspoon of salt and mix well.
  • Prepare your cast iron skittle by adding a few spoons of water to the hot skillet. Wipe the pan with a paper napkin. Then our two teaspoons of oil and wipe the pan again with a paper napkin. Your pan is now ready for making dosas. 
  • Pour a ladleful of batter and gently spread the batter in a circular motion. You need to be gentle as the batter might break and form lumps.
  • Add a few drops of oil on the dosa
  • Cook them for a minute or two till the edges leave the pan . Flip the dosa and cook the other side for less than a minute. Flip again and fold the dosa in half. Serve hot with chutney, sambar or your favorite Non-vegetarian curry. 

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