200 g ( 1 cup ) raw rice
100 g ( 1/2 cup ) grated coconut
Salt to taste
1/ 4 cup water ( for grinding batter )
Extra 1/4 cup water ( to make final batter )
1 tablespoon cooking oil
Method
Wash and soak rice for 2 - 4 hours. Grind rice with grated coconut and salt to a very fine paste. Add 1/4 cup water during grinding.
Add enough water to obtain batter of pouring consistency.
In a dosa tawa, heat little oil. Pour a ladleful ( approximately 120 ml ) of the batter into it. Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards. Close with a lid.
Allow to cook for about 30 seconds, before sliding the dosa off the pan. Repeat the process with the remaining batter.
Serve hot with vegetable gashi or prawns or chicken curry.
Traditional dish in Mangalorean / Udupi Cuisine. Perfect with a spicy vegetable or prawns curry or prawns gashi or chicken curry.
Recipe Credit - Chef Manu Nair & Femina ( May 5 )
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Makes: 6 - 8
You will need
200 g ( 1 cup ) raw rice
100 g ( 1/2 cup ) grated coconut
Salt to taste
1/ 4 cup water ( for grinding batter )
Extra 1/4 cup water ( to make final batter )
1 tablespoon cooking oil
Method
Wash and soak rice for 2 - 4 hours. Grind rice with grated coconut and salt to a very fine paste. Add 1/4 cup water during grinding.
Add enough water to obtain batter of pouring consistency.
In a dosa tawa, heat little oil. Pour a ladleful ( approximately 120 ml ) of the batter into it. Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards. Close with a lid.
Allow to cook for about 30 seconds, before sliding the dosa off the pan. Repeat the process with the remaining batter.
Serve hot with vegetable gashi or prawns or chicken curry.
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