Ingredients:

• 1 cup (200 g) – raw Rice (pachari / soorai orovu)
• 300 ml – buttermilk (or dilute 200 ml – Curd with 100 ml – water and make a smooth solution)
• 1 tsp – Jeera (cumin seeds)
• 1/2 cup (75 to 100 g) – grated Coconut
• 1/2 tsp – salt
• 1/4 cup (50 ml) -extra water
• 3 tsp – oil

Method:

1. Wash and soak raw rice in 300 ml buttermilk for 4 – 5 hours.
2. Drain out rice (reserve buttermilk) and make a smooth paste with grated coconut, jeera and salt.
3. Add reserved 1/4 cup (50 ml) buttermilk when making batter in a mixer.
4. Batter should be just like dosa batter.
5. Finally, add extra 50 ml water and adjust the consistency of the batter.
6. No need to keep this batter to ferment. You can make the dosa immediately.
7. Final preparation:
8. Heat a heavy – bottomed wrought iron griddle or non-stick dosa pan on a medium heat.
9. Grease with little oil / ghee.
10. Make the dosa by placing a ladleful (approximately 120 ml) of batter on the centre. Spread evenly by circular rotations using the base of the ladle, make 2 – 3 circles.
11. Sprinkle a few drops of ghee / oil.
12. Cover with a lid and cook for 2 – 3 minutes. Turn the other side and cook till light golden colour (the underside should be light golden brown in colour).
13. When ready, carefully remove with the help of a thin spatula. Serve hot with coconut chutney /sambar / tomato sauce / tomato chutney / green chutney.
14. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya