Coconut Dosae

Coconut Dosae
Ingredients:

• 1 cup of rice (no specialty rice needed)
• 1 cup of grated coconut
• 1/2 tsp salt
• pinch baking soda

Method: Lightly rinse the rice in cold water. Add more water and let the rice soak in water for a couple of hours. Grind soaked rice and coconut into a smooth, thin batter and store in a container. Ground batter should not be too runny. Add salt, mix well.
Preparation: Pre-heat a thick tava (or a good non stick pan) on medium heat. Sprinkle little water on the heated tava and if it sizzles, the tava is ready to make dosaes. Add a pinch of baking soda and mix the batter well with a medium sized spatula. Take a spatula full of dough and pour it on the heated surface of the tava. Using circular, concentric motions spread the dough as much as possible towards the edge of the tava. Drop a teaspoon full of oil on the surface of the dasae, cover and let it cook for 3 to 4 minutes. Remove cover, and using a flat spatula (mogacho kai, tudupu) slowly, carefully loosen the dosae from the tava. Then fold over in the middle, remove dosae from the tava on to a plate.
Cooking Tips: Coconut doses are made soft and thin.
Serving Tips: Dosae can be served with coconut chetni.