| Prep Time | 10 mins |
| Cook Time | 3-4 mins per dosa |
| Passive Time | 2 hours for soaking the rice |
| Servings |
dosas (appr)
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Ingredients
- 2 cups white rice I used 2 cups white, and 1/2 cup brown rice
- 1/4 cup grated coconut
- water for grinding
- 3-4 tsp Salt
- 8 tsp oil about 1/2 tsp of oil per dosa
Ingredients
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Instructions
- Soak the rice in water for roughly 2-4 hours; overnight is also fine
- Drain the water, and grind the rice with the coconut into a fine paste, adding water as needed
- The batter should be thinner than the normal dosa batter
- Add salt to the batter
- Heat a dosa pan; to test if the pan is hot enough, drop a little bit of the batter on it. If it sizzles, it's ready. Make sure to not overheat it, and keep it on medium for the making of the dosas
- Take a ladleful of the batter, and pour on the pan; now take the pan by the handle and swirl it so the batter spreads; if the pan is hot enough, and the batter the right consistency, it'll form little holes all over the dosa as it spreads.
- Drizzle half a tsp of oil around the edges, and cover with a lid for a couple of minutes
- Now take the lid off, and check to see if the underside is cooked enough
- This dosa will not become golden brown like the regular dosa, and will at the most turn slightly golden in color
- When both sides are cooked, remove the dosa to a plate. It's typically folded into fourths, and presented like a triangle, from what I've seen online.
- Enjoy with a chutney of your choice!
Recipe Notes
- It's better to use a pan that you can lift and swirl to make the dosa. For that reason, a cast iron pan will not work for this dosa as it's too heavy
- I never get perfect circles with this dosa
- The recipes I saw online use white rice; I experimented this time with 1/2 cup of brown rice in addition to the white rice and found no taste or texture difference
- If the batter is too thick, it won't spread nicely, nor form little holes as it spreads. In that case, add some water to thin it
- The batter tends to settle to the bottom of the container, so make sure to mix it thoroughly every time you take a ladleful to make a new dosa
- I have never had this dosa made by a Kannada person, so I can't say my method or the taste is authentic. But I can say that it's good! My recipe is an aggregation of the most popular ones for this dosa that google found for me!
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