If you are planning this dosa for breakfast, then on the previous evening wash and soak raw rice for a couple of hours.

Drain and grind the rice in a mixer/ grinder along with the tender coconut meat along with tender coconut water to a batter. This is very much similar to the regular Dosa batter.

Transfer the batter to a vessel and let it ferment overnight.

The next day morning add cooking soda, sugar, and salt to the fermented batter. Add more water if the batter is thick. Keep aside for 2 hours.

The batter has to be smooth flowing.

Heat a nonstick tawa, grease well and pour a ladle of batter and swirl around for the batter to spread on its own. Close it with a lid. Let the dosa cook on low flame for few minutes.

Open the lid and ensure the top is cooked and soft. Do not turn over. Remove the dosa from the tawa griddle.

Repeat the steps for the following dosas. Serve hot with chutney of your choice.

I served with Shallot Coconut Red Chili Chutney