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The 10 Best Types of Rice for Dosa

I know what you’re thinking – why do I need to know about the best types of rice for dosa? Well, let me tell you, my friend, that choosing the right rice can make all the difference in creating that perfect, crispy dosa.

So, in this article, I’m going to break down the top 10 types of rice that will take your dosa game to the next level. Get ready to have your taste buds dancing with delight!

Rice for Dosa

Basmati Rice

Basmati rice is a popular choice for making dosa due to its long grains and aromatic flavor. I love using Basmati rice because it adds a unique texture and aroma to the dosa batter. The long grains of Basmati rice help in achieving a light and crispy dosa.

The aromatic flavor of this rice variety enhances the overall taste of the dosa. When cooked, Basmati rice becomes fluffy and has a slight nutty taste, which pairs perfectly with the savory fillings and chutneys that accompany dosa.

Additionally, the high starch content in Basmati rice ensures that the dosa batter ferments well, resulting in a soft and tangy dosa. Overall, Basmati rice is a fantastic choice for making delicious and flavorful dosas.

Sona Masoori Rice

If you’re looking for a versatile rice option for making dosa, you can’t go wrong with Sona Masoori. It’s my go-to choice when I want to make delicious, crispy dosas at home.

Sona Masoori rice is known for its short grains and fragrance, which adds a unique flavor to the dosa batter. The rice cooks quickly and uniformly, resulting in the perfect texture for dosas.

Whether you prefer thin, crispy dosas or thick, soft ones, Sona Masoori rice can be easily adjusted to suit your preference. It absorbs flavors well, making it a great base for adding spices and other ingredients to the dosa batter.

Idli Rice

When making idlis, you’ll love how the idli rice turns into soft, fluffy dumplings that are perfect for soaking up the flavors of your favorite chutney or sambar.

Idli rice is a variety of short-grain rice that is specifically cultivated for making idlis, a popular South Indian dish. The grains are small and plump, which helps in achieving the perfect texture and consistency of the idlis.

I find that idli rice works wonders in absorbing the flavors of the accompanying dishes, making each bite a burst of deliciousness. Furthermore, idli rice is easy to digest and is a great source of carbohydrates and essential nutrients.

It is no wonder that idlis made with idli rice are a staple in my household and a favorite among my family and friends.

Parboiled Rice

You’ll notice that parboiled rice has a slightly yellowish color and a firmer texture compared to regular white rice. It’s a type of rice that has been partially cooked in its husk before being milled. This process helps retain more nutrients in the rice, making it a healthier option.

Parboiled rice is also known for its ability to hold its shape well, making it perfect for dishes like biryani or pulao. Personally, I love using parboiled rice to make fried rice because it doesn’t get mushy and has a nice chewy texture. The slightly nutty flavor of parboiled rice adds an extra dimension to the dish.

Overall, parboiled rice is a versatile and nutritious choice that can elevate any meal.

Jeera Rice

The aromatic flavor of jeera rice, made with cumin seeds, pairs perfectly with Indian curries. I love how the earthy and nutty taste of the cumin seeds infuses into the rice, creating a delightful combination of flavors.

Jeera rice is easy to make and adds a fragrant touch to any meal. To prepare it, I start by rinsing the rice thoroughly and then toasting the cumin seeds in a bit of oil. Once the seeds release their aroma, I add the rice and water and let it cook until it’s fluffy and each grain is separate.

The result is a delicious and aromatic side dish that complements any spicy curry dish.

Ponni Rice

Ponni rice, a popular variety in South India, has a distinct aroma and fluffy texture that makes it perfect for biryanis and pulao. I absolutely love cooking with Ponni rice because it not only adds a wonderful fragrance to my dishes but also enhances the overall taste.

The grains are slender and when cooked, they become separate and fluffy. This rice variety absorbs flavors really well, making it ideal for biryanis and pulao. Whether I am making a vegetable biryani or a simple pulao, Ponni rice never disappoints. It has a subtle nutty flavor that pairs beautifully with the spices and vegetables.

When I serve Ponni rice to my guests, they always ask for seconds because of its delicious taste and fluffy texture.

Jasmine Rice

Jasmine rice, a fragrant variety commonly used in Asian cuisine, has a delicate flavor and sticky texture that makes it perfect for sushi rolls and stir-fries.

I absolutely love cooking with Jasmine rice because it adds such a wonderful aroma and taste to my dishes. The grains are slender and long, and they become slightly sticky when cooked, which is ideal for creating those delicious sushi rolls.

The fragrance of Jasmine rice is so enticing, and it really enhances the overall flavor of the dish. Whether I’m making a simple stir-fry or a complex curry, Jasmine rice always brings a unique and delightful element to the meal.

It’s no wonder that it’s a staple in Asian cooking.

Ambemohar Rice

If you’re looking for a fragrant and flavorful rice variety, Ambemohar rice is a great choice. I personally love cooking with Ambemohar rice because it adds a unique aroma and taste to my dishes.

This rice variety originates from the state of Maharashtra in India and is known for its delicate texture and sweet fragrance. The grains are slender and have a slight yellowish hue, which adds a beautiful touch to any meal.

Whether I’m making biryani, pulao, or even plain rice, Ambemohar rice always brings out the best flavors in my recipes. Its versatility and ability to absorb flavors make it a go-to option for me whenever I want to elevate my dishes.

Red Rice

Red rice is a nutritious and delicious option for those looking to add variety to their meals. I have always been a fan of trying new and interesting foods, so when I came across red rice, I knew I had to give it a try.

Not only does it have a beautiful, vibrant color, but it also has a unique taste and texture that sets it apart from other types of rice. I love how it adds a pop of color to my dishes and gives them a slightly nutty flavor.

Plus, red rice is packed with nutrients like antioxidants, fiber, and iron, making it a healthy choice for anyone looking to upgrade their diet. Whether I’m enjoying it as a side dish or using it as a base for a grain bowl, red rice always adds an exciting twist to my meals.

Brown Rice

Now that we’ve discussed red rice, let’s move on to another great option for making dosa – brown rice.

I personally love using brown rice for dosa because it adds a wonderful nutty flavor and texture to the dish.

Brown rice is a whole grain that is less processed than white rice, which means it retains more of its nutrients and fiber. This makes it a healthier choice for dosa lovers who want to incorporate more whole foods into their diet.

Additionally, the slightly chewy texture of brown rice gives dosa a satisfying bite.

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Jenny has always been passionate about cooking, and she uses her platform to share her joy of food with others. Her recipes are easy to follow, and she loves giving tips and tricks to help others create their own unique culinary creations.