This dish is one of the simplest to make and nice to eat :). The coconut is optional in this dosa. Adding coconut makes the dosa softer. If you like them crisp like I do, do not add coconut. This dish is famous as soye polo in north canara and neer dosa in south canara.

My aunt prepares this dosa by adding a little sugar to the batter and using butter instead of oil for frying the dosas. Tastes amazing!

Ingredients:
1 cup dosa rice
2 tbsp grated coconut
Salt to taste
Oil for frying

Method:
Soak the rice overnight or for at least 6 hours. Grind the rice with coconut into a fine paste(finer the better). To this paste, add salt and water. The consistency of this batter should be thin, a tad thicker than water.

Heat tawa. Once the tawa is hot spread some oil. Now pour the batter to form a thin dosa on the tawa. Fry only on one side. Once done the dosa is done, it will begin to leave the sides of the tawa.

Serve hot with any chutney!!

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