This dosa does not have any urad dal. It is made only of raw rice. The most important thing to note in this recipe is that the batter should be well fermented and enough quantity of Koozh should be added to get soft dosas.
What you’ll need
- Raw Rice – 2 Cup
- Salt to taste
- Oil – as needed to make dosas
- Wash and soak the rice for 3 to 4 hours.
- Now grind the rice into a smooth batter adding water as and when required.
- Add salt mix well and let this batter ferment for 8 to 10 hours.
- Take a big ladle full of this batter and mix it with 2 cups water. Mix it well without any lumps.
- Place this on heat and keep stirring on medium flame, until it starts thickening and becomes translucent. This is called Koozh.
- Let this cool well.
- Before making the dosas, add this cooled Koozh to the batter and mix well. Add about 2 cups of water and make the batter very thin, like rava dosa batter.
- Place an iron pan on heat, drizzle a little oil, mix the batter well and pour a ladle full of batter, start from the outer edges and then move in.
- Drizzle oil on the edges. And cook on medium flame flip over and drizzle a tsp of oil and cook until the dosas are done. Repeat with remaining batter.
- Serve these delicious dosas with chutney/sambar or molagapodi.
The batter should be well fermented.
The quantity of koozh would be just right, sometimes, the dosa may tear, it might be because the koozh is more in quantiy. So don’t add the whole koozh at a time. Add ¾ th of the koozh make a dosa a check, if the dosas come without any white patches then the koozh is enough. If you see white patches on the cooked dosa, then add more koozh.