Rice 2 lb
Fresh coconuts 2
Onions 4
Green chilies (optional) 4
Ginger 1½ inch piece
Chopped coriander leaves 1 heaped tbsp
Chopped curry leaves ½ tbsp
Ghee 2 tbsp
Oil 2 tbsp
Salt to taste
Method
- Soak the rice overnight. Next day drain the water and wash rice thoroughly in fresh water. Grate the coconuts.
- Chop ginger and chilies finely. Grind rice coarsely. Add coconut, ginger and chilies and grind to a smooth paste.
- Slice onions fine and sauté in a little fat. Add to the rice paste, together with coriander and curry leaves. Season with salt.
- Take a frying pan with a lid and heat a little oil. Pour in a tbsp of the batter and cook covered for a few seconds.
- Flip pancake over, add a tsp of ghee and remove dosai.
- Prepare all the dosai by similar method.
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