Ingredients

• 2 cups rice (Sona Masuri)
• 3/4 cup grated coconut
• 1 tin (200 ml) coconut juice

Preparation

1. Soak rice overnight. (~8 hours)
2. Grind rice and coconut to a smooth paste. Add coconut water to dilute while grinding.  The consistency of the batter should be close to that of water. Keep the dosa batter aside for 5 minutes.
3. To make the dosa,  heat a crepe pan, spread a thin layer of oil across the pan. Pour the dosa batter such that it spreads across the whole pan. Cover the pan and cook for a couple of minutes. It is not required to flip the dosa, since it is very thin.