Buttermilk Dosa / Moru Dosa / Thakka Polo
Makes : 8 – 10
1 cup (200 g) raw rice (pachari / soorai orovu)
300 ml buttermilk (or dilute 200 ml curd with 100 ml water and make a smooth solution)
1 teaspoon jeera (cumin seeds)
½ cup (75 to 100 g) grated coconut
½ teaspoon salt
Extra ¼ cup (50 ml) water
3 teaspoons oil
Wash and soak raw rice in 300 ml buttermilk for 4 – 5 hours. Drain out rice (reserve buttermilk) and make a smooth paste with grated coconut, jeera and salt. Add reserved ¼ cup (50 ml) buttermilk when making batter in a mixer. Batter should be just like dosa batter. Finally, add extra 50 ml water and adjust the consistency of the batter. No need to keep this batter to ferment. You can make dosa immediately.
Heat a heavy - bottomed wrought iron griddle or non stick dosa pan on a medium heat.
Grease with little oil / ghee.
Make the dosa by placing a ladleful ( approximately 120 ml ) of batter on the centre. Spread evenly by circular rotations using the base of the ladle, make 2 – 3 circles. Sprinkle a few drops of ghee / oil. Cover with a lid and cook for 2 - 3 minutes. Turn the other side and cook till light golden color (The underside should be light golden brown in color).
When ready, carefully remove with the help of a thin spatula. Serve hot with Coconut chutney /Sambar / Tomato sauce / Tomato chutney / Green chutney.