rice flour dosa recipe | instant dosa with rice flour | chawal ke aate ka dosa (2024)

FAQs

Is dosa made from rice flour? ›

in this, i have used just rice flour, rava whereas, in rava dosa, it is rava, rice flour and maida. also, the proportions are significantly different. in this recipe, rice flour takes a huge proportion, whereas in rava dosa it is semolina. this proportion helps to give the required taste and texture to the dosa.

Parboiled rice is mainly known as boiled rice. You don't need many spices for making the dosa batter. It is plain and simple. But, you can use the pure Indian spices for manufacturing the sambar, which is a great vegetable and lentil soup that goes with the dosa.

I have many excellent South Indian cookbooks, but when it comes to dosa, the recipes often state just “rice”. That is inadequate to say the least, as this is a key component. A combination of raw rice (for crispness) and parboiled rice (for stickiness for lack of a better word) works best.

Hi, There is not much difference when it comes to the ingredients. However, the primary differences are in how the batter ingredients are blended and pulverized. In idli, you soak and ground your lentils and rice separately, whereas, in dosa, everything is blended and cooked at the same time.

The fermentation of the whole-rice flour might increase fiber solubility due to enzyme reactions on the cell wall structure [8,20].

Dosa is considered a healthy dish but it should be consumed in moderation due to the high rice content. Owing to the fermentation process, the dosa batter has a good amount of essential amino acids, making it highly nutritious with low levels of enzyme inhibitors and phytic acid.

Generally speaking, a small amount of poha is added to the dosa batter to make it softer and more fluffy. The proportion of poha to urad dal and rice is usually about 1:4 (1 part poha to 4 parts dal and rice).

But according to my knowledge, an excess of Urad dal will not make idlis or dosas harder. Idli and dosa will become too light and sometimes dosa may stick to the pan. Also, the taste will not be good. For dosa batter, you can add rice flour or Chiroti Soji.

The amount of water mentioned in the recipe is for whole skinned urad dal & raw rice with 4 hours of soaking. If you soak them longer or use another kind of rice or urad dal, you may need more or less water. Type of Rice: The taste & texture of the dosa depends on the kind of rice used.

The thumb rule for making dosa is to soak the ingredients overnight. So, if you forget to soak the ingredients, eating a crispy dosa for breakfast will be next to impossible.

Is Sona masoori rice used for dosa? ›

With Sona masoori, dosa will be good. Yes. You can make dosa with sona masoori rice or even with Basmati Rice only the thing is Rice source should be there to get good dosas.

3 to 4 hours minimum in normal room temperature water. But if you are in a hurry you can use a cheat trick, soak the rice and urad dal in hot water and cover the vessel with a lid. Then you can even soak it for 2 hours that will also do.

The name of dosa rice is idli rice. It is a type of parboiled rice that is specifically used to make idlis and dosas. It is a popular rice in South India, where these dishes are widely consumed. Idli rice is parboiled by soaking it in water, steaming it, and then drying it.

Idli rice is a type of parboiled rice and is specifically meant to make idli or dosa. But I have also cooked them and they taste great with sambar or any other curry or stew. Note that you can use also make the batter with only regular white rice.

adding urad helps to hasten the fermentation process and hence i have added it. secondly, the cooked rice not only helps to improve the consistency of the dosa batter but also helps to get the sourness to the batter. in addition, if you noticed the consistency of the dosa batter is very similar to the neer dosa.

Wheat dosa is a popular South Indian Crepe made with wheat flour, rice flour, spices and herbs. Various ingredients like buttermilk, onions, and grated carrots are also optionally added.

A dosa is South Indian, fermented crepe made from rice batter and black lentils. Masala Dosa, specifically, is when you stuff it with a lightly cooked filling of potatoes, fried onions and spices.

The dosa batter ingredients are rice and urad dal in the ratio 4:1. This will answer how to make dosa batter at home. Both the rice and urad dal are washed thoroughly in running water and soaked overnight.

A dosa is a thin, savoury crepe in South Indian cuisine made from a fermented batter of ground white gram and rice. Dosas are served hot, often with chutney and sambar (a lentil-based vegetable stew).