• 1 cup rice (use dosa rice if available, otherwise use any normal uncooked rice)
• 3/4th cup coconut (tender coconut works the best)
• Salt

1. Soak rice overnight or 5 hours. Grind with salt and coconut. Make the batter very thin. Prepare dosas.
2. To make dosas, a good conditioned non-stick dosa pan or frying pan with handle is needed. Heat the dosa pan well. Sprinkle few drops of water and if water droplets go off within few seconds, heat is just right. Then dip a cloth or tissue paper in oil and grease the pan well. Proper heating of the pan and good greasing is very important. Keep the flame high.
3. Now take 1/2 ladle of batter and pour it from 1/2 feet above the dosa pan. As soon as you pour the dosa batter using your right hand, the batter will spread on its own to some extent. Immediately swirl the dosa pan with your left hand and try to make it round. Fill the holes with little batter if u need it.
4. These dosas have to be cooked from only one side. (Since coconut is used, there is a chance of dosas getting stuck to tava).
5. Finally, fold the dosa and serve neer dose/neer dosa immediately with mint chutney or coconut chutney.

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