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Ingredients
1 cup rice-soaked for 2 hours
1/2 cup coconut-grated
1/2 tsp salt
5 cups water
1 Tbsp oil
Cooking Style
Grind rice and coconut to a very fine paste.Add 5 cups water and salt.Heat a non-stick pan and pour enough batter to cover the pan (turn the pan around quickly so the mixture coats the bottom well without any holes.Lower the heat and cover pan for 1/2 a minute or so.When the edges start lifting, dribble a few drops of oil around and ease the dosa out of the pan and serve.
1 cup rice-soaked for 2 hours
1/2 cup coconut-grated
1/2 tsp salt
5 cups water
1 Tbsp oil
Cooking Style
Grind rice and coconut to a very fine paste.Add 5 cups water and salt.Heat a non-stick pan and pour enough batter to cover the pan (turn the pan around quickly so the mixture coats the bottom well without any holes.Lower the heat and cover pan for 1/2 a minute or so.When the edges start lifting, dribble a few drops of oil around and ease the dosa out of the pan and serve.
|
Ingredients
1 cup rice-soaked for 2 hours
1/2 cup coconut-grated
1/2 tsp salt
5 cups water
1 Tbsp oil
Cooking Style
Grind rice and coconut to a very fine paste.Add 5 cups water and salt.Heat a non-stick pan and pour enough batter to cover the pan (turn the pan around quickly so the mixture coats the bottom well without any holes.Lower the heat and cover pan for 1/2 a minute or so.When the edges start lifting, dribble a few drops of oil around and ease the dosa out of the pan and serve.
1 cup rice-soaked for 2 hours
1/2 cup coconut-grated
1/2 tsp salt
5 cups water
1 Tbsp oil
Cooking Style
Grind rice and coconut to a very fine paste.Add 5 cups water and salt.Heat a non-stick pan and pour enough batter to cover the pan (turn the pan around quickly so the mixture coats the bottom well without any holes.Lower the heat and cover pan for 1/2 a minute or so.When the edges start lifting, dribble a few drops of oil around and ease the dosa out of the pan and serve.
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