Instant Rice Dosa and Chutney

Author Mina Shah

Prep time

10 Min

Cook time

20 Min

Total time

30 Min

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Instant Rice Dosa and Chutney

If you are looking for a simple, mouthwatering meal during Paryushan, this Instant Rice Dosa & Chutney is for you. It tastes wonderful and the recipe is so simple, anyone can make it!

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Ingredients

For Dosa Batter

• 2 cups rice flour
• 4 cups water
• 1 tsp salt
• 1/2 tsp roasted cumin seeds powder

For Chutney

• 2 dry Kashmiri red chili
• 1/4 cup chopped desiccated coconut
• Dry mango powder (Amchur) - per taste
• 1/2 tsp cumin seeds (jeera)
• 1/4 tsp asafetida (Hing)
• 10 to 12 dry fenugreek (methi) seeds
• 1/2 tsp split dehusked black gram (urad dal)
• 1 tsp roasted split chickpea lentil (chana dal)
• 1 tsp dry coriander seeds (whole dhaniya/ dhana)
• 1/2 tsp oil
• 1/2 tsp salt
• 1/4 cup water

Instructions

For Chutney

1. Take Kashmiri red chili and soak in water for 10 minutes.
2. On a skillet, heat oil on low flame and add dry fenugreek seeds & urad dal. Roast them well while keep mixing it until dal turns golden brown.
3. Add coriander seeds and cumin seeds. Mix everything well and roast for about a minute and turn off the flame. Let the mixture cool down completely.
4. Remove Kashmiri chilies from water. In a grinder, add these chilies, roasted split chickpeas, desiccated coconut, asafetida, salt, dried mango powder and the cooled down mixture. Add ¼ cup of water and blend into a smooth paste.
5. Chutney is ready to eat!

For Dosa

1. In a bowl, add rice flour, salt, roasted cumin seeds powder, and 2 cups of water.
2. Mix them well. Make sure there are no lumps. Let dosa batter sit for 15 minutes.
3. After 15 minutes, add 2 cups of water to the dosa batter. Mix well. The consistency should be a smooth spreadable paste.
4. Heat a non-stick pan on medium-high flame. Add a few drops of oil in the pan and spread the batter evenly.
5. After a minute, add a few drops of oil on the dosa and cook for 3 minutes.
6. Flip the dosa and cook the other side the same way. When brown spots are visible on the dosa, it’s ready to serve.

Notes

Variation: You may try to add chickpea (Chole) or moong beans filling inside the dosa for extra protein.

Personal Note:

My family loves Rice Dosas with Chutney. This is our anytime favorite meal, not just during the Paryushan.

Disclaimer: Some or all allergens may not be listed