← Nouns Cooking · Indian

Ingredients

• 200 g raw rice (sona masuri or similar), soaked for 5 hours or overnight
• 40 g freshly grated coconut
• 600 ml water, about
• ¾ tsp Salt
• 1 tbsp oil, for the pan

Method

1. Drain the rice and blend it with the coconut and 200 ml water until completely smooth, with no grit when rubbed between your fingers.
2. Stir in the salt and enough of the remaining water to make a very thin batter, like milk.
3. Heat a non-stick pan over medium-high heat and wipe with an oiled paper towel. Stir the batter (the rice settles fast), then pour a ladleful from the edge of the pan inwards, swirling to cover the base with a thin, lacy layer.
4. Cover and cook for 1 minute, until the dosa looks dry and white and the edges lift. Don’t flip or brown it.
5. Fold into quarters and slide onto a plate. Repeat, stirring the batter every time.
6. Serve with chicken ghee roast, fish curry, or coconut chutney.

Tips

• Stack the folded dosas without overlapping too much while hot, or they stick together.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen My Food Story