This is a variety of dosa prepared in South Canara district of Karnataka. It has an assortment of spices which is ground with Coconut and added to the Rice batter. This imparts all the flavors and the aroma to the dosa. The speciality of this dosa is that we do not use Urad dal. Instead, a tablespoon or two of coconut gives the softness to the dosa.
Ingredients to grind for the Dosa batter of 3 cups of ONLY Rice:
Grated Coconut- 2 tbsp
Coriander seeds- 1 1/2 tbsp
Jeera/Cumin seeds- 2 tsp
Red chillies- 4-5 [If they are not of the hot variety, you may add more chillies which gives dosa the unique color; unfortunately, the chillies, I'm using are real hot...hence, added only few :( ]
Tamarind pulp- Extracted from a Lemon sized ball of Tamaind
Jaggery- 1 tbsp (Optional)
Grind the above mentioned ingredients to a fine paste and add it to the Dosa batter which has only Rice. Keep for fermentation for about 6-8 hours. Check for salt and pour a ladle full of batter on the hot tava. Cove and cook the dosa on one side. You may relish this with a dollop of butter or jaggery!
Preparation Time: 5 Minutes for the dosa
Serves: 4 people.