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Leftover Rice Dosa

Cultural Context

Leftover Rice Dosa hails from South India, where food wastage is minimal. This dish creatively transforms leftover rice into a delicious, crispy dosa, embodying the resourcefulness of Indian cooking. Traditionally enjoyed with chutney or sambar, it has gained popularity beyond India, inspiring variations worldwide, often featuring different spices or ingredients.

IndianINmain
30 min
easy
4 servings
Servings4
1 Cup Left Over Rice
1 Cup Rice Flour
1/4 Cup Atta (Wheat Flour)
1/4 Cup Curd
1/8 Tsp Baking Soda
Salt
Ghee
1-1/2 cup Water
1 medium Tomato
3 pods Garlic
1/2 inch Ginger
4-5 Cashew Nuts
4 Dry Red Chillies
1 tablespoon Oil
1/2 teaspoon Garam Masala
1/2 teaspoon Chaat Masala
1 packet Taste Maker
1 tablespoon Butter
1 teaspoon Kasuri Methi
1-1/2 tablespoon Fresh Cream
1 packet Maggi Noodles
1 cup All Purpose Flour
1/2 teaspoon Salt
1 tablespoon Coriander Leaves
1/4 cup Mozzarella Cheese
2 Eggs
1 tablespoon Chilli Flakes
1 cup Milk
Oil
1 cup Sooji (Semolina)
1 tablespoon Ghee
1/2 teaspoon Mustard Seeds
1 sprig Curry Leaves
1 teaspoon Ginger Garlic Paste
2 Green Chillies
4 Tomatoes
1/4 teaspoon Turmeric Powder
1/2 teaspoon Chilli Powder
1 teaspoon Coriander Powder
1/2 teaspoon Cumin Powder
1/2 teaspoon Pepper Powder
1/2 teaspoon Asafoetida
Salt, to taste
2 cups Water
1 Tbsp Oil
1 Tsp Coriander Powder
1 Tsp Cumin Powder
1 Tsp Fennel Powder
1/8 Tsp Asafoetida
1/4 tsp Methi (Fenugreek) Seeds
1/2 Tsp Chilli Powder
1/4 Tsp Turmeric Powder
1 inch Ginger
1 Tomato - Big
4 Med. Potato
Salt
1/2 Tsp Garam Masala
Coriander Leaves
6 Slice of Bread
1 Tbsp Butter
2 Garlic Pods
1 Cup Spinach
1/2 Cup Boiled Sweet Corn
1 Tbsp Maida (Plain Flour)
1/2 Cup Cold Milk
1/2 Cup Shredded Mozzarella Cheese
1 Tsp Chilli Flakes
1 Tsp Italian Seasoning
1/2 Tsp Black Pepper
Salt
1 Tsp Desi Ghee
1/4 Tsp Asafoetida
1/2 Tsp Cumin Seeds
1 Tsp Ginger
1 Green Chili
1 Sprig Curry Leaf
1 med. Onion
Pink Himalayan Salt
1/4 Cup Green Peas
1/4 Cup Carrot
1/2 Tsp Chili Powder
1/4 Tsp Turmeric Powder
1/4 Cup Moong Dal
1/2 Cup Instant Oats
1 med. Tomato
1/2 Tsp Garam Masala Powder
Coriander Leaves
1/2 teaspoon Ghee
1/4 cup Onion, chopped
1/4 cup Red Bell Pepper
1/4 cup Capsicum
1/4 cup Yellow Bell Pepper
1/4 cup Carrot
1/2 cup Cauliflower
Salt, to taste
200 grams Paneer
1/4 teaspoon Pepper Powder
1/2 teaspoon Mixed Herbs
1 teaspoon Chilli Flakes
1-1/4 cup Oats
Pink Salt, to taste
1/2 cup Water
2 cups Whole Wheat Flour
Salt, to taste
Water, as required
1 teaspoon Oil
1/2 cup Onion, finely chopped
2 Green Chillies, chopped
1 teaspoon Ginger Garlic Paste
1/4 cup Capsicum, finely chopped
1/4 cup Carrot, grated
1/4 teaspoon Turmeric Powder
1/2 teaspoon Chilli Powder
1/4 teaspoon Cumin Powder
1/2 teaspoon Coriander Powder
1/2 teaspoon Garam Masala
1/2 teaspoon Aamchur Powder
1 cup Paneer (Cottage Cheese), grated
Desi Ghee
3 Grated Potatoes
1 med. Onion
1 med. Carrot
1 Green Chili
2 Tsp Sesame Seeds
1/4 Tsp Turmeric Powder
1/4 Tsp Pepper Powder
1/4 Tsp Cumin
2 Tbsp Besan (Gram Flour)
3 Tbsp Ragi Flour
Coconut Oil

urad dal

🥗Healthier: moong dal

💰Cheaper: split peas

Moong dal is lighter and easier to digest.

chana dal

🥗Healthier: red lentils

💰Cheaper: yellow split peas

Red lentils cook faster and are more economical.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds flavor and is a healthier fat.

1

Prepare the Leftover Rice Dosa by mixing leftover rice, rice flour, atta, curd, baking soda, and salt. Cook on a hot griddle with ghee until golden brown.

2

For Maggi Butter Masala, boil water and add chopped tomato, garlic, ginger, cashew nuts, dry red chillies, oil, garam masala, chaat masala, and the Maggi noodles along with the taste maker. Finish with butter, kasuri methi, and fresh cream.

3

Make Instant Crepes by whisking together all-purpose flour, salt, coriander leaves, mozzarella cheese, eggs, chilli flakes, and milk. Cook in a pan with oil until set.

4

Prepare Tomato Upma by sautéing mustard seeds, curry leaves, ginger garlic paste, and green chillies. Add tomatoes, semolina, spices, and water. Cook until the semolina absorbs the water.

5

For Aloo Rasedar, heat oil and sauté spices, ginger, and tomato. Add boiled potatoes and season with garam masala and coriander leaves.

6

Make Spinach Corn Sandwich by mixing spinach, boiled sweet corn, garlic, and spices. Spread on bread slices with butter and mozzarella cheese, then grill until golden.

7

Prepare Oats Khichdi by sautéing ghee, asafoetida, cumin seeds, ginger, and green chili. Add onion, vegetables, oats, and spices. Cook until everything is well combined.

8

Make Oats Chapati by mixing oats with salt and water, then rolling out and cooking on a hot griddle.

9

Prepare Mughlai Paratha by mixing whole wheat flour with salt, water, and oil. Fill with a mixture of onions, green chillies, ginger garlic paste, and spices, then cook in ghee.

10

For Aloo Chilla, mix grated potatoes, onion, carrot, green chili, sesame seeds, and spices with besan and ragi flour. Cook in coconut oil until golden.

Cooking Techniques

soakingblendingfrying

Equipment Needed

griddlepan

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

Also Known As

Rice DosaLeftover Dosa

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