Recipe by Rosy Pinto
Ingredients
1 cup sona masoori raw rice1/4 - 1/2 cup fresh grated coconut (or desiccated coconut)
3/4 tsp salt
2 1/4 - 2 1/2 cups water
Steps:
- Wash and soak the rice in water for 4 to 6 hrs or overnight.
- Drain the water completely and add it to the blender jar (if soaked overnight, give a rinse before grinding)
- Add coconut, 1/4 cup of water and blend it to a smooth batter.
- Transfer to a bowl, add salt and remaining water to make a batter of thin flowing consistency (thick batter will give rise to cracks in the panpole and thin batter will make the panpole flat and will break while removing it from the pan).
- Heat a nonstick pan very well before you pour the batter.
- Stir the batter well before making each panpole and pour a ladle full of batter on the pan starting from the edge of the pan (from outside towards inside) and quickly tilt the pan to spread the batter evenly (keep in mind that if the dosa is not lacy and with pores, that means the batter is thick. Add some more water if required)
- Take more batter and fill in the gaps if any. Cook covered for 1 to 2 minutes on medium heat.
- Once the dosa is cooked, transfer it to plate and allow it to cool before folding.
- ENJOY!