When we have leftover cooked rice from lunch, most of the ladies eat at night, make curd rice or soak in water and have it the next morning ( pazhaya sadam) for breakfast which is considered to be the most healthy South Indian food. But there may be some fasting / vrat days when we should not eat leftover rice. On those days, we hit our head to use it effectively by making idli, dosa or any other Indian style leftover cooked rice recipes to make our family members consume it without complaints.

This Instant dosa recipe with leftover cooked rice is one such recipe. You can call it as Pazhaya sadam dosai in Tamil. This dosa can be prepared instantly with some 30 minutes resting time. I have already tried this dosa recipe after watching some YouTube videos. But it did not come out to my expectation. Sendhil did not like it at all. He told its like soft godhumai dosai/ wheat flour dosa and felt there is some problem in the ratio of ingredients. So next time I altered the ingredients as per my family’s taste and came up with this recipe. It came out crispy in corners, Soft in the middle, golden and flavorful too. Sendhil had it without any objection. What else, this shows the success of this recipe, isn’t it ?? :P.

As this is an instant dosa recipe, please do not avoid cooking soda and curd. Just follow the same recipe for the first time. Then you can alter the quantity of ingredients as per your taste. Lets see how to make use of the leftover cooked rice with this instant dosa recipe.

Check out my leftover cooked rice paniyaram recipe of you like.

Instant dosa Recipe with leftover cooked rice

Instant dosa with leftover cooked rice

Instant dosa recipe with lefover cooked rice / Pazhaya sadam dosai for easy breakfast and dinner.

Cuisine:
Indian

Category:
Instant breakfast

Serves:
7 dosa

Prep time:
30 Minutes

Cook time:
10 Minutes

Total time:
40 Minutes

INGREDIENTS

1 cup – 250ml

Cooked rice – 1 cup ( leftover white rice)
Rice flour – 1 cup
Wheat flour – 1/4 cup ( use 1/2 cup for wheat flavour)
Semolina / upma rava/ coarse sooji – 2 tbsp
( Add 30 minutes before making dosa)
Curd – 1/4 cup
Salt & water – as needed
Baking soda or cooking soda – 1/4 tsp
Cooking oil – to drizzle over dosa

HOW TO MAKE INSTANT DOSA WITH LEFTOVER COOKED RICE

In a mixie jar, take leftover cooked rice, rice flour, wheat flour, curd, salt and baking soda.
Grind to a smooth paste adding required water.
Transfer the batter to a bowl. Add semolina / rava and mix well.
Rest the batter for 15 to 30 minutes.
Heat dosa tawa. Spread a ladle of instant dosa batter.
Drizzle oil around the dosa. Cover cook in medium flame till bottom turns golden.
Do not flip it, Fold and remove the dosa. Serve hot for best taste.

LEFTOVER COOKED RICE DOSA – STEP BY STEP PICTURES

In a big sized mixie jar, take the leftover cooked rice, rice flour, wheat flour, curd, salt and baking soda. Add the required water ( I washed the curd bowl and added that water. So water looks white). Grind to a smooth paste.

Transfer the batter to a bowl. The consistency of batter should be like our regular dosa batter. Do not make it watery. Add semolina / upma rava and mix well.
Let the batter rest for 15 to 30 minutes. Check for the consistency and add very little water if needed. Heat dosa pan. Spread a ladleful of batter to thin or thick dosa by keeping the flame low. After spreading the dosa, increase the flame to medium. Drizzle oil and cover the dosa with a lid.
Cook till the bottom of dosa turns golden brown. Color of this dosa depends on the quantity of wheat flour. Also This dosa takes slightly more time to cook than our regular dosa as we have added semolina/rava. So cook it patiently. Do not burn it. Adjust the flame accordingly.
Do not flip the dosa. Fold and remove in a plate. Serve hot for best taste with your favorite chutney and sambar.

Note

If you like to add more wheat flour, you can add upto 1/2 cup. Similarly you can add less wheat flour too ( say 1/4 cup).
Resting time for the batter is mandatory else dosa may not come out from the tawa and it doesn’t taste crispy. It may come out hard and chewy.
Never skip baking soda. It is a must to give softness to the dosa as its an instant dosa. You can use cooking soda / samayal soda as well.
Do not add rava while grinding. You should add only after grinding the batter. You can also add baking soda after grinding the batter.
The consistency of dosa batter should be thick but spreadable. Do not make it too thin or thick.
For variations you can add finely chopped onion, green chilli, ginger, curry leaves and coriander leaves. Make it thick like uthappam.

Try this easy, instant leftover cooked rice dosa and enjoy with your favorite chutney, sambar or idli podi.