2 cups raw rice soaked
1/2 cup grated coconut(optional, adding coconut gives a flavour)
salt to taste
Oil to grease the tawa
The tawa should be a flat one not caved in the centre and has to have a lid that will close to trap the steam within
How to make
Wash the soaked rice and grind with coconut to fine. Add salt and mix well.
Keep in reserve extra water as you will be adding to the batter some water after pouring each dosa to keep the consistency thin.
Heat the tawa, pour ladle fulls from the edges towards centre or more in a linear motion than circular. You cannot spread from centre with the back of the ladle as with the rice-lentil combined dosas.
Cover with the lid.
Cook dosas for a minute or two before opening the lid.
The edges may have lifted on their own. Carefully prise them out of the tawa and place on the serving plate.
Serve with coconut chutney orJaggery and coconut or pickles or coconut milk (Mix coconut milk with jaggery and 1 pinch cardamon powder).