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Do you ever find yourself with too much white rice? We recently bought some Hakka takeout & ended up with a lot of leftover white rice. Here’s a quick & nutritious dosa recipe with leftover rice. We enjoyed it with chutney & some butter chicken.
Ingredients
- 2 cups left over rice
- 1/2 cup semolina
- 1/2 cup rice flour
- 3 cups buttermilk
- 1/2 cup water
- 1 medium onion chopped fine
- 2 tbsp yellow capsicum (pepper) chopped fine
- 2 tbsp red capsicum (pepper) chopped fine
- 2 tbsp orange capsicum (pepper) chopped fine
- 1 1/2 cup spinach chopped fine
- 1/4 cup coriander leaves chopped
- 10-12 curry leaves chopped
- 1-2 green chillies chopped
- 1 inch ginger chopped
- 1 tsp cumin seeds
- 1/2 tsp baking soda
- Salt to taste
Instructions
- Wash leftover cooked rice once with water & soak in 1 cup butter milk for 15 mins
- In a different container, soak 1/2 cup semolina in 1 cup buttermilk for 15 mins
- Grind the rice soaked in buttermilk until it is grainy & not a fine paste. Add the ground rice to the semolina mix & add 1/2 cup of rice flour & mix nicely adding 1 cup of buttermilk so that there are no lumps.
- Add 1/2 cup water to get dosa batter consistency (add more water if required)
- Add all chopped vegetables, cumin seeds, salt, baking soda mix & leave aside for 10 mins. Check salt & spice level & add more according to taste
- Heat a pan on low flame & apply little ghee
- Take 1/2 cup batter & spread it on pan to make dosa. When top is cooked, apply ghee & turn. Cook for 30-40 seconds, remove & serve with any chutney. If you would like to make smaller dosas reduce batter amount accordingly
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