Dosa Recipe for leftover Dosa or Idli batter
Sometimes we make Dosas or Idlis for a couple of days, and then we get tired of it. However, we have the leftover batter and we want to make use of it in an interesting way. The wonderful thing is that you can use some veggies and spices and make unique, spicy and tasty dosas out of this leftover batter. Here is the Recipe for that.
Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients:
Cilantro, Green Chillies, Hing, Rice
Delicious Dosa Recipe for leftover Dosa or Idli batter
Print recipe| Serves | 4 - 8 |
| Prep time | 5 minutes |
| Cook time | 15 minutes |
| Total time | 20 minutes |
| Dietary | Diabetic, Gluten Free, Vegetarian |
| Meal type | Breakfast, Lunch, Main Dish, Side Dish, Snack |
| Misc | Serve Hot |
| Region | Indian |
Ingredients
- 4 cups Dosa or Idli Mix (leftover batter)
- 1 cup Rice Flour
- 1 Onion (finely chopped)
- 1 - 2 Green Chillies (raw serrano or jalapeno Peppers, finely chopped)
- 1/2 cup Cilantro (finely chopped)
- 1/2 cup Cooking Oil
- 1 teaspoon Salt
Optional
- 1 Small Piece Raw Ginger (trimmed and finely chopped)
- 1 tablespoon Lemon Juice
- 1 teaspoon Hing (Asafoetida)
Note
Serving Suggestions:
1) Serve hot immediately after making the dosa, if possible.
2) Dosas may stay crisp for a little while. But after that, even though they will still taste great, they may not be very crisp.
Options:
1) Make the first dosa small. Once you know how it comes out, you can make them bigger.
2) After you make the first dosa, taste a little. Then add more salt and chillies as needed.
3) While making your first dosa, if you find it difficult to turn it over, or it does not come out crisp, or the dough bunches up on the pan, add more rice flour to the batter, half a cup at a time, add water as needed and mix the batter thoroughly.
Directions
| Step 1 | |
|
In a medium bowl, mix all the veggies, salt, lemon juice and the Dosa or Idli batter. Mix thoroughly with a ladle or large spoon.  | |
| Step 2 | |
If you are using Idli batter, then that means you must have used less rice, as is usually the case. In that case, add the cup of rice flour to the batter, add water little by little and mix until it becomes pourable to make a dosa, something like pancake mix or slightly thinner. | |
| Step 3 | |
If you are using Dosa batter, try making one dosa without the rice flour first. If it is still difficult to turn over the dosa, or it does not come out crisp, or the dough bunches up on the pan, add the rice flour anyway to the remaining batter, add water little by little and mix until it becomes a pourable dosa batter, something like pancake mix or slightly thinner. | |
| Step 4 | |
| Place a large, flat, non-stick skillet or griddle on medium heat. | |
| Step 5 | |
When the pan gets hot, sprinkle a few drops of water. If it sizzles, the pan is ready for making dosas. | |
| Step 6 | |
If the griddle is too hot, lower the heat, and using a folded, wet paper towel, gently wipe the surface of the griddle. Then add a teaspoon of oil to the griddle. Spread it around using a non-stick spatula. Increase the heat to medium. | |
| Step 7 | |
Pour a ladle of batter on to the griddle, as a thin layer, starting from the outer side of the dosa in a circular fashion, gradually filling the dosa. If there are big gaps, fill them in a thin layer with little spurts of batter. If there are tiny holes here and there, let them be. | |
| Step 8 | |
Add a few drops of oil in the tiny holes that already exist. If not, make 4 or 5 tiny holes here and there on the dosa with your non-stick spatula, and add a few drops of oil in them. Also add a few drops of oil, all around the edges of the dosa. | |
| Step 9 | |
|
Let the dosa cook on medium heat for a minute, or until edges look golden brown, and the batter on the top looks cooked.  | |
| Step 10 | |
Lower the heat. Using the spatula, gradually loosen the edges of the dosa little by little all around. Then loosen the whole dosa a little deeper. If you are not Vegan, if you like, add a little ghee or butter on top. | |
| Step 11 | |
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After that, placing the spatula under the dosa in the central area, turn over the dosa and place it on the griddle. Increase the heat to medium.  | |
| Step 12 | |
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After about 30 seconds, turn the dosa over one more time. Let it cook for another 15 seconds.  | |
| Step 13 | |
Serve hot immediately. Dosas may stay crisp for a little while. But after that, even though they will still taste great, they may not be very crisp. | |
| Step 14 | |
| Repeat steps 6 through 13 for the remaining dosas. | |
