Leftover Rice Dosa – Cooked Rice Dosa Recipe

Leftover Rice Dosa – Cooked Rice Dosa Recipe – Leftover Rice Recipe

Leftover rice can be bothering at times. People often convert leftover rice into variety rice. But there are a lot of things that can be done with leftover rice and this dosa is one such beautiful way of using up that leftover rice. This dosa is kind of a soft dosa and is perfect for breakfast or as an afterschool snack for the children. Here is how to do it.

Take a mixie / blender and add in the left over rice, wheat flour (atta), cumin seeds, salt, curry leaves and dried red chillies. Add in a cup of water and grind to a smooth paste. The batter will be thick.

Thin out the batter with about half a cup of water. Add water little by little so the batter doesn’t go very watery. The batter should be of pouring consistency. Now add in a cup of dosa batter. The dosa batter helps in spreading the batter on the griddle and crisping the dosa.

Heat a dosa pan / skillet until hot. Let the flame be at high. Pour a ladle of the batter onto the skillet. You can gauge the consistency of the batter from the below picture. Cover the skillet and cook the dosa for little over a minute on each side.

This dosa cooks slow. It took about 3 minutes for me for making each dosa. So be patient and do not rush. The dosa will be gummy if its not properly cooked.

Also be gentle while spreading the batter. Applying pressure will scrape the batter from the pan. Also that little addition of regular dosa batter is really necessary else the dosa comes very dense and gummy.

Enjoy your dosa. I served the dosa today with coconut chutney , onion thokku and idli podi .

• 1 1/2 cup leftover rice
• 1/2 cup whole wheat flour (atta)
• 1 teaspoon cumin seeds
• 1 teaspoon salt
• 2 sprigs curry leaves
• 1 dried red chillies
• 1 cup water
• 1 cup dosa batter
• 1.5 – 2 cups water

1. Take a mixie / blender and add in the left over rice, wheat flour (atta), cumin seeds, salt, curry leaves and dried red chillies. Add in a cup of water and grind to a smooth paste. The batter will be thick.
2. Thin out the batter with about half a cup of water. Add water little by little so the batter doesn’t go very watery. The batter should be of pouring consistency. Now add in a cup of dosa batter. Mix well.
3. Heat a dosa pan / skillet until hot. Let the flame be at high. Pour a ladle of the batter onto the skillet. Cover the skillet and cook the dosa for little over a minute on each side.
4. Serve the dosa with your favorite chutney.

Notes

Please dont add more than the mentioned amount of cooked rice. The recipe wont come properly.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 30 mins
• Category: Breakfast
• Cuisine: Tamilnadu

• 1 1/2 cup leftover rice
• 1/2 cup whole wheat flour (atta)
• 1 teaspoon cumin seeds
• 1 teaspoon salt
• 2 sprigs curry leaves
• 1 dried red chillies
• 1 cup water
• 1 cup dosa batter
• 1.5 – 2 cups water

1. Take a mixie / blender and add in the left over rice, wheat flour (atta), cumin seeds, salt, curry leaves and dried red chillies. Add in a cup of water and grind to a smooth paste. The batter will be thick.
2. Thin out the batter with about half a cup of water. Add water little by little so the batter doesn’t go very watery. The batter should be of pouring consistency. Now add in a cup of dosa batter. Mix well.
3. Heat a dosa pan / skillet until hot. Let the flame be at high. Pour a ladle of the batter onto the skillet. Cover the skillet and cook the dosa for little over a minute on each side.
4. Serve the dosa with your favorite chutney.

Notes

Please dont add more than the mentioned amount of cooked rice. The recipe wont come properly.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 30 mins
• Category: Breakfast
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/leftover-rice-recipes-dosa/

Ratna Cafe Style Sambar – How to make Ratna Cafe sambar – Video Recipe

This recipe is purely a genius from my friend Bhavani Ganesan. She shared this recipe in a forum and I had to immediately try it. Everyone who has lived in Chennai for sometime would love the sambar idli from Ratna Cafe. The idlis that are dunked in sambar and topped with a spoonful of ghee. The soft idli, the flavorful sambar are all now food memories for me.

She describes this recipe as “So simple and tasty!!!” She has a great memory of her childhood that’s associated with this sambar and this is her story. This story is the one with her uncle, Maama – Mr. Srinivasan. He worked with the Pallavan transport corporation. “When we were on vacations at Triplicane mama’s house, e very morning, mama’s tenant, who was one of the staffs at the Cafe would take us to the restaurant early morning around 5 o’ clock. Maama was doing night shifts as a cashier and we would go with the tenant uncle to the cafe and wait for him. Maama would join us at about 6.30 in the morning. Till then, I would be sitting in the kitchen watching all the action live. There was a big stone mill used for grinding the masalas. The place was filled with fragrant roasted chillies, coriander seeds, browned lentils etc… They were glistening as they were roasted in copious amounts of oil and ghee and the kitchen was hot and fragrant. The cut veggies, fresh shredded coconut, onions, tomatoes all were lined up in huge vessels. There was a person designated for crushing tomatoes by hand. It was a sight to watch. We were given our share of raw tomatoes for snacking too. The taste of country tomatoes is something that i remember very vividly. They are my sweet memories. Tamarind was never added in their sambar.”

Here is a picture of Bavani Ganesan with her maama. Her maama is differently abled. He was one of the victims of polio.

Here is how to do Ratna Cafe Style Sambar – How to make Ratna Cafe sambar

First we need to make a Sambar Masala. Let the smell of fragrant roasted spices waft your kitchen.

Take a heavy pan and add in a teaspoon of ghee. Add in the dried red chillies, coriander seeds, fenugreek seeds (vendhayam) and urad dal. Fry for a couple of minutes until the seeds and lentils are well roasted and the urad dal is golden. Add in dessicated coconut and fry till the coconut is nice and golden. Switch off the flame and set aside to cool. Take a mixie grinder jar and add in the roasted spices mixture. Add in the onion, tomato, green chilli, turmeric powder, chilli powder, jaggery, salt and asafoetida. The original recipe uses compound asafoetida. I have used Asafoetida powder (perungayam) as that’s what I had. Add in quarter cup of water and grind to a smooth paste. Set aside.

Take a pressure cooker and add in the cleaned and washed toor dal and moong dal. Add 2 cups of water. Cook for 4 whistles. Remove from heat and wait for the pressure to be released naturally. Set aside.

Take a pressure cooker and add in the chopped tomatoes. Add in half cup of water. Add in the curry leaves. Add in the veggies. Add in the cooked dal mixture. Add in the ground masala. Cover the cooker and cook for 2 whistles. Remove from heat and wait for the pressure to be released naturally. Set aside. Sambar is almost ready. If the sambar is very thick at this stage, add a cup of hot water to thin the sambar.

Now lets do the tempering.

Heat ghee in a pan until hot. Add in the mustard seeds and cumin seeds. Let it splutter. Remove from heat immediately and add it to the sambar.

Serve Sambar with soft idlis and top it with chopped onions.

Here is the Video of the recipe. Hope you like it.

For Sambar Masala

• 1 teaspoon ghee
• 4 dried red chillies
• 1 teaspoon coriander seeds
• 1/4 teaspoon fenugreek seeds
• 1/2 teaspoon urad dal
• 1/2 medium sized onion, chopped
• 1 tomato, chopped
• 1 green chilli, chopped
• 1/4 teaspoon asafoetida
• 1/4 cup dessicated coconut
• 1/4 teaspoon turmeric powder
• 1 //4 teaspoon chilli powder
• 1 teaspoon jaggery
• 1 teaspoon salt
• 1/4 cup water to grind

For cooking dal

• 1/4 cup toor dal
• 1/4 cup yellow moong dal
• 2 cups water

Other Ingredients

• 3 tomatoes, chopped
• 1/2 cup water for final cooking
• 2 sprigs curry leaves

Veggies

• 1 drumstick, chopped
• (Add veggies of your choice in your kitchen)

For Tempering

• 1 teaspoon ghee
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds

1. Take a heavy pan and add in the ghee. Add in the dried red chillies, coriander seeds, fenugreek seeds (vendhayam) and urad dal. Fry for a couple of minutes until the seeds and lentils are well roasted and the urad dal is golden. Add in dessicated coconut and fry till the coconut is nice and golden. Switch off the flame and set aside to cool.
2. Take a mixie grinder jar and add in the roasted spices. Add in the onion, tomato, green chilli, turmeric powder, chilli powder, jaggery, salt and asafoetida. Add in quarter cup of water and grind to a smooth paste. Set aside.
3. Take a pressure cooker and add in the cleaned and washed toor dal and moong dal. Add 2 cups of water. Cook for 4 whistles. Remove from heat and wait for the pressure to be released naturally. Set aside.
4. Take a pressure cooker and add in the chopped tomatoes. Add in 1/2 cup of water. Add in the curry leaves. Add in the veggies. Add in the cooked dal mixture. Add in the ground masala. Cover the cooker and cook for 2 whistles. Remove from heat and wait for the pressure to be released naturally. Set aside. Sambar is almost ready.
5. Now lets do the tempering.
6. Heat ghee in a pan until hot. Add in the mustard seeds and cumin seeds. Let it splutter. Remove from heat immediately and add it to the sambar.

Notes

If the sambar is thick, add a cup of hot water to thin it out.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Side Dish
• Cuisine: Tamilnadu