Cooked Rice Dosa is a traditional Indian recipe for a classic breakfast dish of leftover cooked rice with toasted chicpea flour blended to a thick batter with spices and cooked as a crêpe. The full recipe is presented here and I hope you enjoy this classic Indian version of: Cooked Rice Dosa.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is an excellent way of using-up leftover rice and it’s typically made for breakfast using up any rice left over from the previous evening’s meal.
Ingredients:
100g (2/5 cup) steamed rice (or any leftover cooked rice)
250g (2 ¾ cups) besan (toasted chickpea flour)
3-4 green chillies, finely chopped
1 onion, finely chopped
50g (3 cups) coriander (cilantro) leaves, chopped
8 curry leaves, finely chopped
Pinch of asafoetida
3 tbsp yoghurt
Salt to taste
150ml (3/5 cups) water
4 tbsp vegetable oil
Method:
Mix all the ingredients together. Mash lightly and add a little water to make a thick batter (about the consistency of thick (double) cream.
Grease and heat a flat pan (eg a tawa or flat crepe pan). Pour in a spoonful of the batter and spread to make a thin crêpe. Pour 1 tsp of oil around it. Cook until crisp.
Click on the image, above to submit to Pinterest.
