- 1 cup raw rice (Surai/Kollam or any small grained rice)
- sufficient water to make a thin batter
- salt to taste
- oil for greasing the griddle
- 2 tbsp cooked rice (optional) – helps make the dosas ultra soft
- 2 tsp grated coconut (optional) – brings in a lovely flavour to the dosas – but u can totally skip this
1. Soak the rice for at least 2 hours or overnight. Grind it with 1/2 cup water & cooked rice and/or coconut to a very fine paste
2. Add 2 cups of water and some more if required to achieve a watery batter (consistency of slightly thicker than milk)
3. Add salt to taste and mix well.
4. Heat a cast iron or non stick griddle/tawa which should have edges (not the one used to make dosas which are without edges). Lightly grease the surface of the griddle with oil – you can poke 1/2 a medium size onion with a fork and use it to grease the griddle. Many people use a small piece of muslin tied to a stick to do the same, but it’s more hygienic to use an onion and discard it after use.
5. Using a deep round ladle scoop out batter & pour it on one side of the griddle and lift quickly lift & tilt it to help spread the batter across the entire surface of the griddle. This needs minimum practice. Add more batter in places which are not covered with batter. Cover & cook for about one minute or till you see the dosa leaving the sides of the griddle.
6. Remove and allow to cool a bit before folding into a quarter.
7. Serve with Chutney, gravy, Chicken or Fish curries and simply enjoy this simple delicacy!
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