Ingredients:

• For Dosa:
• 1 cup – par boiled Rice
• 1 cup – grated Coconut
• 3 tbsp – Jaggery powder
• 1/2 tsp – salt
• Ghee to brush the pan
• For Kheer:
• 2 coconut, large
• 1.5 cup – jaggery, powdered
• 2 tbsp – Rice flour
• 1/2 tsp – Cardamom powder
• Cashew nut pieces roasted in Ghee to garnish

Method:

1. Wash and soak the rice in water for 3 hours.
2. Drain and grind with grated coconut and jaggery, with fresh water, to make smooth batter, of soft pouring consistency.
3. Heat a non stick dosa pan. Brush with ghee.
4. Drop table spoons full of batter on it to make tiny dosas. (do not spread)
5. When the under side is cooked, turn over the dosas and cook the other side.
6. Cook all the batter thus and keep aside.
7. Grate the coconuts for kheer and extract 2 cups of first milk and 1 cup of second milk.
8. Heat 1 cup of water and add jaggery.
9. Stir on low flame till jaggery is dissolved.
10. Strain the liquid through a thin cloth.
11. Simmer the strained syrup for 5 minutes.
12. Mix the rice flour with second coconut milk and add to the jaggery syrup.
13. Simmer for 2-3 minutes till the mixture thickens.
14. Add the first coconut milk.Just as the mixture begins to boil, remove from fire.
15. Stir in the cardamom powder.
16. About 5 minutes before serving, gently drop the dosas in the kheer.
17. Let them soak for 5 minutes and serve the kheer warm, garnished with roasted cashew nut pieces.

Recipe courtesy of Chandra Bhat