📝 Ingredients
- 1 cup raw rice (sona masoori or dosa rice preferred)
- ½ cup grated fresh coconut (for softness and flavor)
- Salt – to taste (usually ½ tsp)
- 1½ to 2 cups water (adjust to get thin pouring consistency)
- 1 tsp oil (optional, for blending smoother batter)
- Oil or ghee – for greasing pan and cooking dosa
- Optional: 1 tbsp cooked rice or soaked poha (makes dosas softer)
- Optional: 1 green chili (for subtle spice – grind with batter)
👩🍳Recipe
- Step 1: Soak the Rice
- -Wash and soak 1 cup of raw rice for 4 to 5 hours (or overnight).
- - helps soften the rice for smooth blending and better texture.
- Step 2: Prepare the Batter
- -Drain soaked rice. In a blender, add rice, coconut, optional poha or cooked rice, green chili, and ½
cup
water.
- -Grind to a smooth batter.
- -Add more water gradually till you get a very thin, watery consistency (like buttermilk).
- - Add salt and mix well. Batter should pour freely.
- Step 3: Rest the Batter (Optional)
-
-Let the batter rest for 15–30 mins. Not mandatory, but helps enhance the texture.
- Step 4: Cook the Dosas
- -Heat a non-stick or cast iron tawa on medium-high heat. Grease lightly with oil or ghee.
- -Stir batter well every time before pouring, as it settles fast.
- -Take a ladle full of batter and pour it from the edges inward, swirling the pan to spread thinly
- -Cover with lid and cook for 1 minute. No need to flip!
- -When edges lift and dosa looks cooked, gently remove.
- Step 5: Serve it Hot
- -Serve with coconut chutney, tomato chutney, or even veg kurma.
- - also pair with jaggery + ghee combo for a sweet twist.