4 Servings | 5 mins prep time | 5 mins cook time
- 1 Cup Raw Rice or Dosa Rice
- 1 Cup Millet
- 0.5 Cup Coconut Fresh or Desiccated
- Salt to taste
- Oil to grease the pan
Cooking Steps For Paneer Makhani:
Wash the rice and millet together in running water and soak overnight or at least 4-6 hours.
The next morning, blend along with coconut adding little water.
Once you blend the rice and millet to smooth batter, transfer it to a large mixing bowl.
Add required water to make pouring consistency. Make sure the consistency is similar to rava dosa batter or buttermilk consistency. Add salt to taste.
Spread some oil over tava and splash the batter over the hot tava. You should be able to see some holes formed while pouring batter over tava. That is the right consistency of batter. If not, you need to add some more water to the batter.
You can smear some oil or ghee over the dosa.
Cover the dosa with a lid. Allow to cook on medium flame.
Fold and serve with spicy chutney and jaggery mixed with coconut combination.