Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Rice; washed and soaked |
| \N \N | ; for 3-4 hours |
| \N \N | Salt to taste |
| \N \N | Oil to shallow fry |
Grind soaked rice to a fine paste.
Add salt, enough water to make a thin batter.
Keep aside for 2 hours.
Heat a dosa griddle, pour 1 ladleful of mixture in centre.
Spread to make a round flat pancake shape.
Or tilt griddle in all directions to allow batter to spread thinly.
When done flip over, drizzle a little oil, cook 1 minute.
Fold in half and then quarter.
Serve hot with coconut or green chutney.
Making time: 30 minutes (excluding soaking & maturing time.) Makes: 18-20 dosas
Shelflife: Batter 1 day refrigerated Converted by MC_Buster.
Converted by MM_Buster v2.0l.