Panpolo ( Neeru / Neer dosa or Coconut dosa)

This is one of my favourite dosas as it tastes so good and is very easy to prepare. Also unlike the other dosas, I don't have to leave it overnight for fermentation. This dosa tastes best when served with garlic chutney. It is also served with spicy fish curry. The picture shows the dosa with hinga (asafoetida) chutney.

What you will need:
1 cup white rice
1 cup grated coconut or half cup coconut milk
salt to taste

How to prepare:
Soak the rice for 2-3 hours. Grind the rice along with grated coconut. If using coconut milk, grind the rice and mix the coconut milk to it. Make sure you grind the rice into a smooth paste. Add enough water so that the consistency of the batter is not very thick. Heat the griddle, then grease it with oil and then pour the batter onto the pan. This dosa is fried only on one side.

After the first side is done, fold the dosa in half from the centre.

Fold one more time and the dosa is ready.