This Rice Dosa recipe is an easy no-grind fermented variation made with rice flour and urad dal flour. Simply mix the flours with water, ferment overnight or for 8 to 10 hours and make crisp golden crepes.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 30 minutes
  • Total time: 635 minutes
  • Yield: 4
  • Category: Breakfast
  • Cuisine: South Indian

Ingredients

  • 1¼ to 1½ cups Rice Flour
  • ¾ cup urad dal flour ((hulled black gram flour))
  • 2½ cups water (or add as required)
  • ½ teaspoon salt (or add as required)
  • oil (– as required)

Method

  1. Add both the rice flour and urad dal flour into a mixing bowl.
  2. Pour water and mix well. The batter has to be smooth and without any lumps and evenly mixed. The consistency should be that of a medium-thick batter but still flowing.
  3. Pour the batter from the mixing bowl in another bowl if needed. Cover and allow to ferment at room temperature overnight for 9 to 10 hours or more if required.
  4. Once the batter is fermented well, then add salt to the batter and mix well.
  5. Heat an iron tawa or skillet. Brush or spread oil lightly on the tawa.
  6. Take a spoon or ladle with the batter and gently start spreading the batter in circular rounds. If using nonstick pan, then avoid spreading oil on the pan. Since you won't be able to spread the batter properly on the nonstick pan.
  7. Drizzle oil on the top and sides and let one side cook.
  8. When one side is browned, flip and cook the other side.
  9. Fold the dosa and serve hot with coconut chutney or sambar.
  10. Make remaining dosas in the same way with the batter.
  11. The leftover batter can be refrigerated and used within 4 to 5 days.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.