White Rice Dosa

White Rice Dosa is a recently learnt dish. I saw the photo of this dosa in my friend's profile on FB and was totally attracted towards it. The day I saw it, I had decided that it will go on my growing list of dosas. I tried it within couple of days and to my surprise it turned out very crispy and tasted like urad dal- rice dosa. I was very happy with the outcome.

I made very slight variations in the measurements from the original recipe. This recipe is worth trying. If you have leftover rice then this dosa might help you out:-) I am very thankful to my friend P, for this wonderful recipe.

Ingredients:

• White rice- 1 cup
• Cooked rice, packed- 1/2 cup (leftover can be used)
• Fenugreek seeds/ Methi- 1 tsp
• Baking Soda- 1/4 tsp
• Salt- To taste

Procedure:

Wash and soak rice for 3-4 hours along with fenugreek seeds. Drain the water and grind it along with cooked rice to get a smooth batter. Add water as required while grinding. The consistency of the batter should not be too thick/ thin. Allow the batter to ferment overnight or for 8-9 hours. Once fermented add salt and baking soda (adjust the consistency of the batter, if required). Batter is ready.

Heat the dosa pan. Add a ladel full of batter and spread it in circular motion.

Sprinkle little oil (optional). Close it with a lid for half a minute and then open the lid. Once it turns golden brown and crispy then its done.

Transfer it to a plate. White Rice Dosa is ready!!

Serve it hot with Chutney or any spicy curry of your choice. Above measurement serves 2-3 people.

I love crispy dosas. A closer view of the dosa.