Drain the soaked rice and grind to a watery flowing consistency (like milk). Start grinding with a small amount of water initially. Adding all the water it was soaked in will not let it grind well. Add water gradually. The batter should not have particles of unground rice. Add salt to the batter.
Heat an iron tawa very well. Grease it with half tsp oil. The tawa must be seasoned well or the dosa will stick.
Pour a ladleful of the batter and tilt or rotate the pan for the batter to spread. (It should have holes after spreading. If it doesn’t, then the batter needs to be thinned). Allow to cook on medium heat after covering with a lid. Do not flip it over or let it brown.
Take the cooked dosa out of the pan and let it rest and cool on a bamboo basket or sieve for a couple of minutes.
Fold into quarters and serve with coconut chutney.
Room temperature
If the batter becomes very thin and the dosas break while being lifted, then add some rice flour to the batter to thicken it slightly.
Stir the batter before taking a ladleful for another dosa.
This batter cannot be spread with a ladle like other dosas; the pan needs to be tilted or rotated for it to spread.
Don’t stack the dosas one on top of another; they will stick to each other. Stack them only after they have cooled down.
