Ingredients
Equipment
Method
- Rinse the rice thoroughly under running water until water runs clear. Then soak the rice in enough water for about 5–6 hours.
- After soaking, drain the rice and transfer to a blender. Add the grated coconut (if using) and enough water to grind into a very smooth, watery batter.
- Pour the batter into a large bowl. Add salt and enough water to make the batter flow like thin buttermilk (watery consistency). Stir well.
- Heat a non-stick tawa or a well-seasoned cast-iron skillet on medium–high flame. If needed, wipe some oil or rub a cut onion to prevent sticking.
- Once the tawa is hot, pour a ladleful of batter onto it. You don’t need to spread in circular motion; let it spread naturally into a thin layer.
- Cover the dosa with a lid and cook on medium flame for about 1 minute or until the edges start lifting and surface looks dry. Do not flip the dosa.
- Gently lift the dosa with a spatula and transfer to a plate. Fold or roll if you like. Repeat with remaining batter. Serve hot with coconut chutney or vegetable sambar.
Notes
You can skip coconut for a simpler batter. Batter tends to settle — stir before making each dosa. Do not stack hot dosas immediately; let cool a bit to avoid sticking.