Ingredients

• 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 tsp - jeera (cumin seeds)
• 1/2 cup (75 to 100 g) - grated coconut
• 1/2 tsp - salt
• 1/4 cup (50 ml) -extra water
• 3 tsp - oil

How to Make Buttermilk Dosa - Moru Dosa - Thakka Polo

• 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 1/4 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 the dosa immediately.
• Final preparation:
• 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 colour (the underside should be light golden brown in colour).
• When ready, carefully remove with the help of a thin spatula. Serve hot with coconut chutney /sambar / tomato sauce / tomato chutney / green chutney.
• Recipe Courtesy: Niya's World