Verum arisi adai

Minimum preparation and almost no fuss is exactly how I would describe my cooking style. I am not the kind to toil over the stove all day long and endure the "It-tastes-OK" type of comments
with a martyr-like smile.....If I have toiled in the kitchen and put something on the table, then you better be lavish with your words(read you better tell me it is GOOD!!!)
The dosas that Iam going to talk about today are just my kind of dish - need almost no prep....except for the grinding of course.....no fermenting, no soaking and grinding separately....infact, it uses just three ingredients.....yet, the end-product is guaranteed to satisfy.

What you need:

Parboiled rice - 1cup
Fresh grated coconut - 1/2 cup
Salt - to taste

Wash and soak the rice in plenty of water for 4 to 6 hours. Drain and grind to a smooth batter adding as much water as needed. The batter should be runny.....like rava dosa batter.
Mix in the grated coconut and salt.
Heat a dosa pan....pour a ladleful of batter in a circle....even it out with the ladle...pour a few drops of oil over it if you'd like....cook for a few minutes, turn over, cook for a minute....and
serve hot with coconut chutney/tomato chutney/sambar. My personal favourite is mango thokku along with this.
There, does dosa making get any simpler than that???

Notes:

• You can use raw rice instead of parboiled, but the dosas are much softer when u use parboiled rice.
• The coconut can be ground along with the batter but biting into little bits of grated coconut as you eat the dosa is what gives this a unique taste. I have also seen some people sprinkle the grated coconut over the dosa immediately after pouring the batter into the pan.

This dosa too goes to Srivalli's Dosa Mela.
Check out my other entries to the mela - tomato dosa ( no fermenting), vegetable dosa (no fermenting) and masala dosa (scroll halfway down the post to see the recipe)