Instructions
- Soak the rice in water for 2 - 3 hours.
- Add ½ -1 cup water and grind to a fine paste.
- Transfer the paste to a vessel and add 1-2 cups water.
- The consistency of the batter should be very thin and should not form a thick coating on the back of the spoon.
- Pour a ladle of the batter in the pan and swirl the pan by picking the pan and rotating in a circular motion till the entire pan is covered with the batter.
- Cover the pan and cook on a low flame for 2 - 3 minutes.
- Remove the lid and pour a few drops of oil on the edges of the dosa. When the dosa is ready to flip it will begin to loosen at the edges of the pan.
- Gently pick up the dosa from one end with a chapathi tong and fold the dosa into half.
- And into quarter after that.
- Remove from skillet / pan and transfer to a plate.
- Serve hot with chutney, sambar, any curry.
- Note : This dosa remains white and does not turn a golden color and is a very delicate dosa and needs careful handling.
- This dosa batter does not need to be fermented and the dosa is cooked only on one side.
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