NORTH-INDIAN-KITCHEN

South Indian Style Crispy Dosa Recipe | Leftover Chapati Dosa in 2 Ways

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In a world that’s increasingly conscious of food waste, finding innovative ways to repurpose leftovers is not only resourceful but also delicious. One such culinary innovation is the “Leftover Chapati Dosa.” If you often find yourself with extra rotis (Indian flatbreads) from the previous meal, worry not! With a few simple ingredients and a dash of creativity, you can whip up a mouthwatering dish that will delight your taste buds and save your wallet.

Soo yummy snack and if you have 3-4 leftover chapatis then these dosa recipes are for you. Now don’t waste the leftover chapatis, make the newly invented dish for your family.NORTH-INDIAN-KITCHEN

Yesterday I made these dosas and they were really awesome in taste and very easy to make.You have to make only 1 batter for 2 types of dosa. The best combination of dosa is with sambar and coconut chutney. They will enhance dosa’s flavor.

Way to Preparing Dosa Step by Step with Pics

 

Step 1: Preparing the Batter

  • Take 2-3 leftover chapatis.NORTH-INDIAN-KITCHEN
  • Take a bowl and tear them into smaller pieces.NORTH-INDIAN-KITCHEN
  • In a mixing bowl, combine the torn chapatis with1/2 cup yogurt, 1 teaspoon sugar and a pinch of salt.NORTH-INDIAN-KITCHEN
  • Mix it well to create a smooth batter. The consistency should be similar to that of regular dosa batter.NORTH-INDIAN-KITCHEN
  • Allow the batter to rest for about 20-30 minutes.NORTH-INDIAN-KITCHEN
  • After resting transfer the whole mixture to blender jar. Add 1 cup suji & 1 cup warm water.NORTH-INDIAN-KITCHEN
  • Transfer the prepared batter to a bowl.NORTH-INDIAN-KITCHEN
  • Now add 1/2 teaspoon salt & 1/4 teaspoon baking soda.NORTH-INDIAN-KITCHEN

 

 

Step 2: Prepare the Masala Filling

  • Heat 2 tablespoon oil or ghee in a pan. Add 1teaspoon mustard seeds. Allow them to splutter.NORTH-INDIAN-KITCHEN
  • Add 1tablespoon toor dal, 1 teaspoon cumin seeds and 1 tablespoon urad dal in it.NORTH-INDIAN-KITCHEN
  • Add 10-12 curry leaves and 2-3 chopped green chilies. Sauté for a minute.NORTH-INDIAN-KITCHEN
  • Add 2 finely chopped onions and cook until they turn pinkish otherwise it will loose it’s crunchiness.NORTH-INDIAN-KITCHEN
  • Sprinkle 1/4 teaspoon turmeric powder.NORTH-INDIAN-KITCHEN
  • Add 3-4 boiled and mashed potatoes and fresh mint leaves. Cook until the tomatoes turn soft and the mixture comes together.NORTH-INDIAN-KITCHEN
  • Pour lemon juice of 1 full lemon.NORTH-INDIAN-KITCHEN
  • Append 1/2 teaspoon Salt/as required in it.NORTH-INDIAN-KITCHEN
  • Pour 1/4 cup water.NORTH-INDIAN-KITCHEN
  • Mix everything well and let it cook for a few minutes. Your masala filling is ready!NORTH-INDIAN-KITCHEN

 

Prepare Chapati Masala Dosa

  • Heat a non-stick skillet or dosa pan over medium heat. Once hot, sprinkle some droplets of water and clean it with a cloth.NORTH-INDIAN-KITCHEN
  • Pour a ladleful of the prepared batter onto the center of the skillet.NORTH-INDIAN-KITCHEN
  • Using the back of the ladle, gently spread the batter in a circular motion to form a thin dosa. The torn rotis might create a slightly uneven texture, but that’s part of the charm.
  • Drizzle a few drops of oil or ghee around the edges of the dosa and on top.NORTH-INDIAN-KITCHEN
  • Now place 2 tablespoon prepared aloo masala on it and spread it a liitle bit.NORTH-INDIAN-KITCHEN
  • Cook until the underside turns golden brown and crispy. You’ll notice the dosa easily coming away from the pan.
  • Flip the dosa using a spatula and cook the other side for a couple of minutes until it’s cooked through.
  • Your Masala Dosa is ready to serve with chutney and sambar.NORTH-INDIAN-KITCHEN
  • Transfer the prepared dosa into plate and serve it with chutney & sambar.

Prepare Plain Chapati Dosa

  • Heat a non-stick skillet or dosa pan over medium heat. Once hot, sprinkle some droplets of water and clean it with a cloth.NORTH-INDIAN-KITCHEN
  • Pour a ladleful of the prepared batter onto the center of the skillet.
  • Using the back of the ladle, gently spread the batter in a circular motion to form a thin dosa. The torn rotis might create a slightly uneven texture, but that’s part of the charm.NORTH-INDIAN-KITCHEN
  • Drizzle a few drops of oil or ghee around the edges of the dosa and on top.NORTH-INDIAN-KITCHEN
  • Cook until the underside turns golden brown and crispy. You’ll notice the dosa easily coming away from the pan.NORTH-INDIAN-KITCHEN
  • Flip the dosa using a spatula and cook the other side for a couple of minutes until it’s cooked through.NORTH-INDIAN-KITCHEN

Step 3: Serving the Roti Dosa

  • Transfer the cooked roti dosa to a plate.NORTH-INDIAN-KITCHEN

Serve it hot with sambar, coconut chutney, mint chutney, or your favorite dosa accompaniments. If you prefer a cheesy twist, sprinkle some grated cheese on top of the dosa while it’s still hot.

 

Expert Tips

Batter Consistency: Achieving the right batter consistency is crucial. The batter should be smooth, similar to regular dosa batter, to ensure even cooking and a good texture. Adjust the water gradually to get the desired consistency.

Roti Softening: If your leftover rotis have become dry and hard, you can dip them briefly in water before tearing them into pieces. This will help soften them and make them easier to incorporate into the batter.

Resting Time: Allowing the batter to rest for 20-30 minutes helps the flavors meld and the semolina and rice flour to absorb moisture, resulting in a smoother batter.

Non-Stick Pan: Use a good quality non-stick skillet or dosa pan to ensure that the dosa doesn’t stick while cooking. Preheat the pan well before pouring the batter.

Temperature Control: Start cooking the dosa on medium heat. Too high heat can lead to uneven cooking and browning. Adjust the heat as needed while cooking to achieve a golden-brown color without burning.

Oil or Ghee: Using a small amount of oil or ghee to cook the dosa not only prevents sticking but also adds flavor. Be sure to spread it evenly around the dosa for a crispy texture.

Even Spreading: When spreading the batter on the pan, use the back of the ladle to create a thin, even layer. This ensures that the dosa cooks uniformly and is not too thick in some places.

Flavor Variations: Feel free to experiment with the batter by adding spices like cumin seeds, finely chopped ginger, or even a pinch of turmeric for a colorful twist.

Cooking Time: The dosa should cook until it’s golden brown and crispy on both sides. The edges will start to lift off the pan when it’s ready to flip. Use a gentle hand when flipping to avoid tearing the dosa.

FAQs

 

Q. Can I use store-bought rotis for this recipe?

A. Yes, you can use store-bought rotis or even homemade rotis that have been leftover from a previous meal. Just make sure they are not too dry and hard. You can moisten them slightly if needed.

 

Q. How do I store leftover batter?

A. If you have leftover batter, you can refrigerate it in an airtight container for up to a day. Before using, let it come to room temperature and give it a quick stir.

 

Q. Can I make the batter in advance?

A. Yes, you can prepare the batter in advance and refrigerate it. However, keep in mind that the batter might thicken as the semolina and rice flour absorb moisture. Add a little water to adjust the consistency before making dosas.

 

Q. Can I make mini or bite-sized roti dosas?

A. Absolutely! You can make smaller dosas by using less batter and spreading it thinly. These mini dosas can be great for parties or as appetizers.

 

Q. What’s the best way to tear the rotis for the batter?

A. Tear the rotis into roughly 2-inch pieces by hand. Alternatively, you can use kitchen shears or a knife to cut them into smaller pieces.

 

Q. Can I use other flours for the batter?

A. While the combination of semolina and rice flour works well for this recipe, you can experiment with other flours like whole wheat flour or chickpea flour (besan) to add variety.

 

Q. Can I make this dosa without semolina?

A. Semolina adds a nice crispiness to the dosa, but if you prefer, you can omit it and use just rice flour for the batter.

 

Q. Can I freeze the batter?

A. It’s not recommended to freeze the batter, as freezing can affect the texture and consistency of the dosa. It’s best to make the batter fresh.

Enjoyed this recipe? Then Try our Other Snacks Recipes

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Please be sure to rate this recipe or leave a comment below if you have made it. For more vegetarian & non – vegetarian inspirations, Sign Up for my emails or follow me on Instagram YoutubeFacebook, Pinterest or Twitter.

North Indian Kitchen

South Indian Style Crispy Dosa with Leftover Chapati Recipe Card

North Indian Kitchen
Make crispy dosa with leftover chapatis at home. Soo simple and easy recipe. Make 2 types of dosa with one batter.
5 from 1 vote
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Snacks
Cuisine Indian
Servings 10
Calories 111 kcal

Equipments

1 Dosa Tawa
1 Pan (Non-Stick)

Ingredients

For Batter

  • 2-3 leftover Chapatis
  • ½ cup Yogurt
  • 1 teaspoon Sugar
  • 1 teaspoon Salt/as required
  • 1 cup Suji
  • 1 cup Warm Water
  • ¼ teaspoon Baking Soda

For Potato Masala

  • 2 tablespoon Oil/ghee
  • 1 teaspoon Mustard seeds
  • 1 tablespoon Toor Dal
  • 1 teaspoon Cumin seeds
  • 1 tablespoon Urad Dal
  • 10-12 Curry leaves
  • 2-3 Green Chilies (chopped)
  • 2 medium-sized Onion (chopped)
  • ¼ teaspoon Turmeric powder (haldi)
  • 3-4 Potatoes(boiled)
  • 1 Lemon
  • ½ teaspoon Salt/as required
  • ¼ cup Water

For Masala Dosa

  • 1 cup Batter
  • 2 tablespoons Potato Masala
  • 1 teaspoon Oil

For Plain Dosa

  • 1 cup Batter
  • 1 teaspoon Oil

Instructions
 

  • Prepare the Batter
    2. Take 2-3 leftover chapatis.
    3. Take a bowl and tear them into smaller pieces.
    4. In a mixing bowl, combine the torn chapatis with1/2 cup yogurt,1 teaspoon sugar and a pinch of salt.
    5. Mix it well to create a smooth batter. The consistency should be similar to that of regular dosa batter.
    6. Allow the batter to rest for about 20-30 minutes.
    7. After resting transfer the whole mixture to blender jar. Add1 cup suji & 1 cup warm water.
    8. Transfer the prepared batter to a bowl.
    9. Now add 1/2 teaspoon salt & 1/4 teaspoon baking soda.
    Prepare the Masala Filling
     
    10. Heat 2 tablespoon oil or ghee in a pan. Add 1teaspoonmustard seeds. Allow them to splutter.
    11. Add 1tablespoon toor dal, 1 teaspoon cumin seeds and 1tablespoon urad dal in it.
    12. Add 10-12 curry leaves and 2-3 chopped green chilies. Sauté for a minute.
    13. Add 2 finely chopped onions and cook until they turn pinkish otherwise it will loose it's crunchiness.
    14. Sprinkle 1/4 teaspoon turmeric powder.
    15. Add 3-4 boiled and mashed potatoes and fresh mint leaves. Cook until the tomatoes turn soft and the mixture comes together.
    16. Pour lemon juice of 1 full lemon.
    17. Append 1/2 teaspoon Salt/as required in it.
    18. Pour 1/4 cup water.
    19. Mix everything well and let it cook for a few minutes. Your masala filling is ready!
    Prepare Chapati Masala Dosa
     
    20. Heat a non-stick skillet or dosa pan over medium heat. Once hot, sprinkle some droplets of water and clean it with a cloth.
    21. Pour a ladleful of the prepared batter onto the center of the skillet.
    22. Using the back of the ladle, gently spread the batter in a circular motion to form a thin dosa. The torn chapatis might create a slightly uneven texture, but that's part of the charm.
    23. Drizzle a few drops of oil or ghee around the edges of the dosa and on top.
    24. Now place 2 tablespoon prepared aloo masala on it and spread it a liitle bit.
    25. Cook until the underside turns golden brown and crispy. You'll notice the dosa easily coming away from the pan.
    26. Flip the dosa using a spatula and cook the other side for a couple of minutes until it's cooked through.
    27. Your Masala Dosa is ready to serve with chutney and sambar.
    Prepare Chapati Plain Dosa
     
    28. Heat a non-stick skillet or dosa pan over medium heat. Once hot, sprinkle some droplets of water and clean it with a cloth.
    29. Pour a ladleful of the prepared batter onto the center of the skillet.
    30. Using the back of the ladle, gently spread the batter in a circular motion to form a thin dosa. The torn chapatis might create a slightly uneven texture, but that's part of the charm.
    31. Drizzle a few drops of oil or ghee around the edges of the dosa and on top.
    32. Cook until the underside turns golden brown and crispy. You'll notice the dosa easily coming away from the pan.
    33. Flip the dosa using a spatula and cook the other side for a couple of minutes until it's cooked through.
    Your both Dosas are ready

Video

Notes

  • You can make these dosas with leftover or newly made chapatis. Both can be used.
  • Adding toppings like finely chopped vegetables, grated cheese, or paneer can elevate the taste and appearance of the dosa. Remember to sprinkle them on the dosa just after spreading the batter, so they stick to it.
Nutrition Facts
South Indian Style Crispy Dosa with Leftover Chapati Recipe Card
Amount per Serving
Calories
111
% Daily Value*
Fat
 
1
g
2
%
Sodium
 
65
mg
3
%
Potassium
 
111
mg
3
%
Carbohydrates
 
20
g
7
%
Fiber
 
2
g
8
%
Protein
 
3
g
6
%
Vitamin A
 
5
IU
0
%
Vitamin C
 
2.6
mg
3
%
Calcium
 
17
mg
2
%
Iron
 
1.5
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Chapati Dosa, Dosa, Masala Dosa, Paper Dosa
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