Are you in the mood for something crispy, savory, and packed with flavor? Look no further than the delectable dish of rice dosa! This South Indian delicacy is made with a fermented batter of rice and lentils, giving it a tangy taste and a texture that’s crispy on the outside and soft on the inside. Whether you’re a fan of traditional Indian cuisine or just looking to try something new and delicious, this rice dosa recipe is sure to satisfy your taste buds and leave you wanting more. So, let’s get started and dive into the world of rice dosa!
Black pepper powder
In a mixing bowl, combine the rice flour, semolina, all-purpose flour, cumin seeds, black pepper powder, and salt.
Gradually add water to the mixture while whisking it, until it reaches a smooth and runny consistency. The batter should be thinner than the regular dosa batter.
Heat a non-stick pan or a griddle over medium heat.
Grease the pan with a little oil using a spoon or a brush.
Pour a ladleful of the batter into the center of the pan and spread it out in circular motions to make a thin dosa.
Drizzle a little oil on the edges of the dosa.
Cook the dosa for 2-3 minutes until the edges start to crisp up and turn golden brown.
Flip the dosa and cook for another minute on the other side.
Remove the dosa from the pan and serve it hot with coconut chutney, tomato chutney, or sambar.
Repeat the process for the rest of the batter.
Rice flour is high in carbohydrates and has a low glycemic index. It is also a good source of dietary fiber and contains essential vitamins and minerals such as iron and calcium.
Semolina is a good source of protein and fiber, and it is low in fat. It also contains essential vitamins and minerals such as B vitamins, iron, and zinc.
Cumin seeds are rich in antioxidants and are a good source of iron and other essential minerals such as magnesium, zinc, and potassium.
Black pepper contains essential vitamins and minerals such as vitamin C, vitamin K, and potassium. It also has antioxidant properties that help protect against free radicals.