Crispy Rice Dosa

Description

Crispy, spiced, and made in minutes, these mini dosas are a fusion twist with a bold Rajasthani pyaaz ki kachori-style masala! Layered with spicy garlic chutney, that nostalgic masala, and served with coconut chana chutney on the side - these are perfect for entertaining or modern Indian snacking!

Ingredients

Instant Dosa Batter:

• 1 cup cooked rice
• 3/4 cup fine semolina (sooji)
• 3/4 cup yogurt
• 1 tsp salt , adjust to taste
• 1/2 cup water , adjust as needed
• 1/2 tsp fruit salt (eno) , or use 1/4 tsp baking soda

Freshly Ground Spices:

• 1 1/2 tsp cumin seeds
• 2 tsp coriander seeds
• 1 tsp fennel seeds (saunf)

Pyaaz Kachori Style Filling:

• 4 medium onions , finely chopped
• 2 medium potatoes , boiled and smashed
• 2 tbsp sev (bhujiya) , or use besan
• 2 tbsp oil

Dosa:

• Ghee , or oil
• Rajasthani garlic chutney , see my recipe
• Coconut chana chutney

Steps

Instant Dosa Batter:

1. In a blender, add all the batter ingredients. Blend into a smooth batter. The consistency should be pourable but not too runny. If you are using coarse sooji then dry grind it to make it fine before using it in the batter.
2. Mix in your eno or baking soda and your batter is ready! No fermentation or resting is needed.

Pyaaz Kachori Style Filling:

1. Coarsely grind your cumin seeds, fennel seeds and coriander seeds.
2. In a pan, heat oil and add your freshly ground masala and hing. Roast for a minute.
3. Then, add in your onions, ginger and green chilies, and saute for 5-6 minutes until translucent. Then, add in bhujiya and all the spices. Saute for a minute and add in your potatoes. Roast on medium heat for 5-6 minutes until everything comes together. Now adjust the salt according to your taste.
4. Finish with lemon juice and cilantro. Stir well to combine and your pyaaz ki kachori filling is ready. Dosa:

Dosa:

1. To make the dosa, heat a tawa or griddle for a minute. Sprinkle a few drops of water and wipe the pan with a cloth. Then, pour the batter with a ladle and spread it into mini rounds by making circular motions. Instead of a ladle, you can also use the bottom of a steel bowl.
2. Drizzle some ghee or oil around the edges of the dosa and allow it to cook on medium heat for a few minutes until crispy and golden brown.
3. Spread a thin layer of garlic chutney on top, then spoon on some of the prepared masala. Press gently and continue cooking until the base is fully crisped up.
4. Serve hot with some extra masala, rajasthani garlic chutney, and coconut chana chutney on the side.