Instant Rice Flour Dosa

Are you tired of waiting for hours to enjoy the taste of traditional crispy dosas? Try our gluten free Instant Rice Flour Dosa for a quick and easy Indian breakfast or snack. Our 30-minute instant dosa recipe allows you to bypass the time-consuming process of grinding ingredients and hours of fermentation. The dosas are a savory thin pancake made extra crispy with the addition of rice flour, cornmeal, and corn starch.

We did not stop there! We kicked up this southern Indian instant dosa recipe with delicious warming spices like turmeric, coriander, and dried chili flakes. Not only is this crispy crepe-like recipe easy to make and gluten-free, but it's also vegan, making it a perfect meal option for those with dietary restrictions. This all-inclusive guide is packed with helpful hints on how to make the best foolproof instant dosa at home.

Jump to:

• What's to Love
• Traditional vs. Instant
• Ingredients
• Step By Steps
• Recipe Tips for Gluten-Free Batter
• Cooking Tips
• Common Pitfalls: How to Avoid & Fix
• Dosa is Cracking or Breaking
• Why is my Dosa Batter Sticking: How to Fix!
• Unable to Thin Out the Dosa with the Ladle
• Batter is getting too thick
• How to Make Crispy?
• What to Serve with Dosa
• Frequent Asked Questions (FAQ’s)
• Untraditional Breakfast Recipe Ideas
• Instant Rice Flour Dosa

What's to Love

Hands down one of our favorite Indian street foods is the humble dosa.  It has this addictive crispy texture but still chewy and it is the perfect tool to pick up a little Ground Turkey Sweet Potato Curry or dip in a sambar. We love dosa, but like you, we do not like spending a lot of time in the kitchen preparing them.  So, we created a gluten free instant dosa recipe just for you.

Traditional vs. Instant

Let’s take a moment to compare the differences between a “traditional dosa” vs an “instant dosa”.

A traditional old fashion dosa can take upwards of 15 hours to make. Yes, really! It’s a ton of work, messy, and you must wait overnight for it to ferment and it’s not even gluten-free. As a matter of fact, we have blown out our high-powered blender motor trying to grind dried rice and dal to make traditional dosa batter. Nor do we enjoy scouring all the markets to find rare ingredients like urad dal (also known as black gram lentils).

On the hand, this instant dosa recipe has all the flavors and crispy textures of a traditional dosa without the messy grinding, overnight fermentation, or complicated ingredients. You will be able to find all the ingredients you need in a regular grocery store, which is a huge plus. In addition, this gluten-free Indian recipe is NOT made with curd (Indian yogurt) so they are dairy-free, and your family will love them.

So, without further ado, let us show you how to make instant dosa with rice flour at home in under 30 minutes. Grab your ingredients and let's get started on making these crispy treats.

Ingredients

Rice flour – (also known as rice powder) is a flour made from finely milled dried raw rice and is naturally gluten free.  If you are celiac, you will want to choose a rice flour that has been manufactured in a gluten-free facility. This is plain gluten free rice flour and NOT sweetened glutinous rice flour.  If you have leftover rice flour, you may like to try our Vegan Chinese Radish Cake.

Cornmeal – is a course flour made from corn (also known as maize). Many instant dosa recipes require the use of semolina (also called rava or sooji) in the batter to make it crispy and give it texture. However, semolina is made from wheat and is not gluten-free. Cornmeal, like used in our Jalapeno Cornbread, is naturally gluten-free and is easy to find at the grocery store. If you have gluten sensitivities make sure the brand you choose is made in a gluten-free facility.

Cornstarch – Is a type of starch made from corn that is ground to a very fine powder. This secret ingredient provides two functions. First, it gives the Indian flat bread it’s delightful crispy texture. Secondly, it gives the Indian flatbread a little chew, just like our Black Sesame Cookies.  The texture is delightful. Cornstarch is a common ingredient used to thicken soups like our Hot and Sour Soup or to make a cornstarch slurries for gravies and stir fry recipes.

Salt & Spices – Add a little jazz to your instant rice flour dosa with a dash of dried ground coriander, turmeric, red pepper flakes or your favorite curry powder. The dosa are golden yellow hue due to the addition of turmeric. If you do not add turmeric or curry powder, the pan fried dosa will be white and turn lightly golden when cooked.

Oil – We chose a simple light flavored oil, but you can also use ghee or even melted coconut oil. This instant dosa is made without curd (Indian yogurt).  Therefore, a little oil helps to crisp it up and gives it depth of flavor.

Step By Steps

Quick and Easy: Make Instant Dosa with Rice Flour in Minutes!

Make Instant Dosa Batter

• Add the cornmeal to a large bowl and add 1 cup of boiled water. Stir and allow to slightly thicken – just about 3 minutes. This allows the cornmeal to stay suspended in the liquid instead of settling down to the bottom of the bowl.

• Add 1 cup cool water and then gradually add in the rice flour and cornstarch and mix well to remove any lumps. The consistency is thinner than a crepe batter but thick enough so that it barely coats the back of a spoon.

• Season with salt and dried ground spices like coriander powder, curry powder, dried red pepper flakes or any spices desired. Stir well and set aside.

How to Cook

• Heat a large non-stick pan, skillet, or tawa to a low medium heat. Pour approximately ½ ladle of the gluten free dosa batter in a dry pan. (Do not add oil in the non-stick pan before adding the dosa batter as this will cause uneven cooking)
• If you decide to use a well-seasoned iron skillet, you will want to rub oil equally all over the pan before adding the batter. Be sure to use a towel to wipe out any excess oil or use ½ cut onion to disperse the oil evenly when cooking with an iron skillet or iron tawa.  
• Use the back of the ladle to spread the dosa batter lightly in a spiral circle starting in the center and move outward to the exterior. This procedure is used to thin the batter to get it extra crispy. (If you want to sprinkle on finely diced fresh cilantro (coriander) leaves, minced onions or even grated carrot do it now quickly while the batter is still wet.) Now you can turn up the heat to medium.
• Wait 30 seconds for the dosa batter to start cooking. Then, add a little oil or ghee around the edges of the instant dosa. Once the steam has stopped rising from the dosa and browning around the rings, the dosa can be flipped to brown on the other side if desired.

Finishing Touches

• When you are ready to make another gluten free dosa, remove the pan from the heat and turn the burner down to low medium. Add a small amount of water to the empty pan and swirl it around. This procedure evens out the cooking temperature of the pan and cools it.
• Wipe out the excess water and return the pan to the low medium burner. Add another ½ ladle of instant rice flour dosa batter and repeat the process until you have used up the dosa batter or your family is full.
• Serve dosa plain or with Aloo Masala (Indian Spiced potatoes), chutney, sambal, or with a side of Indian Spiced Okra. Best served hot off the skillet.

Recipe Tips for Gluten-Free Batter

• Allow the cornmeal to bloom or absorb the hot water before adding the cool water. This step assures that the instant dosa batter does not separate.
• Measure the rice flour and the cornstarch by spooning the ingredients into the measuring cup and leveling it off with a knife.
• The consistency of the instant dosa batter should be a little thinner than a crepe but not so thin it is watery. It should be pourable but not so liquid that the liquid runs to the edge of the pan. Nor should it be so thick that you can’t spread it. Check out our video and see how it just gently coats the back of a spoon. The perfect consistency is a batter that is thick enough to spread evenly with the back of the ladle but thin enough to get crispy.
• Dosa batter may start to thicken up if it sits longer than ½ hour. You may need to add a tablespoon of water to thin it back out to achieve that perfect consistency.

Cooking Tips

• Don’t let the pan get too hot! The pan or tawa should be on a low medium heat when pouring the batter. This is so you have time to thin it out with the back of the ladle. If the temperature is too high, the batter will cook and harden before you have a chance to thin it out.
• Once you have the dosa spread out, you can increase the heat to medium.
• Wait about 30 seconds before adding oil around the edges of the dosa. If you add the oil right away before the dosa has a chance to seal around the edges, it will get messy.
• Be quick, gentle, and diligent while using the back of the ladle to thin out the dosa pancake. Practice makes perfect. If you do it too hard you will puncture the batter. On the other hand, if you do it too gentle the dosa will be too thick.
• If you create a small hole while trying to thin out the dosa, don’t sweat it. It’s all part of the learning process and will still taste delicious.

Common Pitfalls: How to Avoid & Fix

We performed a lot of testing to get this gluten- free instant rice flour dosa recipe fool proof. Along the way, we had loads of disasters and found solutions so that you don’t make these same errors. Making dosa at home is not hard but it takes a little practice and some special cooking techniques. Let’s review these dosa making pitfalls and how to fix them.

Dosa is Cracking or Breaking

The dosa batter is too thick or too thin. If your dosa batter is too thin, it will start to crack as the moisture evaporates during the cooking process. On the other hand, if your batter is too thick it will start to crack as the batter slowly starts to dry out and it will be dense and tough.

Why is my Dosa Batter Sticking: How to Fix!

Are you using a non-stick pan that is worn with defective protective coating or maybe an iron skillet that has not been “well-seasoned”? The remedy is to use a good non-stick pan or a properly sealed and seasoned iron skillet.

Is your pan too hot? Lower the heat level to low medium. Remove the pan from the heat and add a little bit of water to the pan. Wipe out the excess water and try it again.

Are you oiling the iron skillet between batches? After you drop a little bit of water in the iron skillet to bring down the temperature, add oil to a half onion and grease the bottom of the skillet. Iron skillets, unlike non-stick pans, will need some oil to prevent sticking.

Unable to Thin Out the Dosa with the Ladle

Your pan is way too hot.  The hot pan is cooking the dosa before you get a chance to thin it out. Remove your pan from the heat and add a little water to cool and even the heat distribution in the pan. Reduce the heat on the burner to a low- medium heat and try it again.

Batter is getting too thick

Add a tablespoon of water and reassess the consistency. If the gluten-free batter sits longer than 30 minutes, it starts to thicken. This instant dosa batter is best used right away. For best results, do not refrigerate or freeze the leftovers.

How to Make Crispy?

If you want to know how to make instant dosa without dal crispy, here are a few tips and tricks that can help.

• Use a combination flour mixture such as rice flour, cornstarch, and cornmeal. Cornmeal helps to make the dosa crispier and gives it a nice texture.
• Add some oil or ghee: To make the dosa crispier, you can add a small amount of oil or ghee around the batter while it is cooking. This helps to prevent the dosa from sticking to the pan and adds a nice flavor.
• Heat the pan properly: Make sure that the pan is on a low medium while you are pouring the batter but then increase the heat to a medium heat after you have thinned it out. A medium hot pan will help to crisp up the dosa quickly and evenly.
• Spread the batter thinly: Use the back of the ladle to gently create circles in the batter starting from the center and move your ladle outward. Try to spread the batter as thinly as possible on the pan. This will help to ensure that the dosa cooks evenly and gets crispy.
• Cook the instant rice flour dosa on medium heat: This ensures that it gets crispy without burning. If the heat is too low, the dosa will become soggy, and if the heat is too high, it will burn.

What to Serve with Dosa

Instant rice dosa is typically served with a variety of accompaniments that complement its flavor and texture.

1. Chutney: Coconut chutney, tomato chutney, onion chutney, or coriander chutney are all great options to pair with instant rice dosa.
2. Sambar: A lentil-based vegetable stew that is a staple in South Indian cuisine, sambar is a classic accompaniment to dosa.
3. Leftovers from Dinner: Heck, why not! Our Green Chicken Kababs along with other gluten-free Indian recipes are delicious rolled up in a dosa.
4. Pickles or vegetables: A spicy mango pickle or gingered red onion pickle golden beets can add a tangy and flavorful twist to your instant rice dosa. There is noting like a few crisp Indian Spiced Okra on the side to make this a complete meal.
5. Aloo Potato Masala: A savory filling made with mashed potatoes and spices can be stuffed inside the dosa to make it more filling and satisfying.
6. Yogurt: A dollop of regular yogurt or plant-based yogurt on the side can add a cool and refreshing contrast to the warm and crispy instant rice dosa.

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