Here is a concise summary of the provided text:
**Title:** Making Crispy Rice Dosa (Instant Dosa) and Accompanying Chutneys
**Summary:**
* **Rice Dosa:**
+ Made from leftover rice, semolina, and spices
+ Batter prepared in two parts: one with semolina, rice, and salt; another with baking soda (or baking powder)
+ Cooked on a hot pan or non-stick pan with ghee and gunpowder (a spicy masala)
* **Gunpowder Masala:**
+ Made from roasted dry red chilies, chana dal, urad dal, black pepper, and other spices
* **Accompanying Chutneys:**
+ **Tomato Chutney:** Blended tomatoes with salt, then sautéed with oil, urad dal, and curry leaves
+ **Coconut Chutney:** (Briefly mentioned) Can be prepared to accompany the dosa
**Key Takeaways:**
* Tips for achieving crispiness: right temperature, not over-mixing batter, and using the right amount of water
* Flexibility in ingredients and cooking methods (e.g., using baking powder instead of baking soda, cooking in a non-stick pan)
Here are the key facts extracted from the text, each with a number and in short sentences, excluding opinions:
**Recipe Ingredients and Preparation**
1. The recipe uses leftover rice to make a crispy dosa.
2. One bowl of rice requires at least half a cup of semolina.
3. The semolina used can be of any type, including Ajay Samaj Sangh.
4. The recipe also uses boiled rice, salt, and water.
5. For the gunpowder (masala):
* Ingredients include dry red chilli, chana dal, urad dal, black pepper, and optionally, curry leaves.
* Ingredients should be roasted before grinding into a fine powder.
6. Baking soda (or baking powder) is added to the second batter:
* Half a teaspoon of baking soda is equivalent to one teaspoon of baking powder.
**Cooking Process**
7. The semolina mixture needs to be ground for a long time to achieve a smooth paste.
8. The paste should be left to swell for a while.
9. To make the dosa, a very hot pan is required, with water sprinkled on it to check the temperature.
10. The second batter (with baking soda/powder) is spread on the pan from the center, slowly.
11. A little ghee and gunpowder (masala) can be added on top.
12. Cooking on medium flame helps achieve crispiness.
**Alternative Cooking Method**
13. A non-stick pan can be used as an alternative to a tawa.
14. For non-stick pans, water should be sprinkled to check the super high temperature before adding the batter.
**Chutney Preparation**
15. The chutney recipe involves grinding ingredients (including tomatoes, salt, and optionally, curry leaves) into a fine paste.
16. Oil is heated, and mustard seeds (and optionally, curry leaves) are added before incorporating the ground paste.
17. The chutney cooks quickly, within 5 to 10 minutes.