Paal Dosai

Method

1. 1

   Make very thin rice batter: Grind 2 cups soaked raw rice very smooth with 2 cups water. Add half cup fresh grated coconut and blend again. The batter should be very thin and milky — this is the paal (milk) element.

2. 2

   Add salt: Add salt and a pinch of sugar.

3. 3

   Ferment slightly: Rest batter 2-3 hours — just a brief ferment, not overnight.

4. 4

   Heat tawa: Heat a flat tawa on medium heat.

5. 5

   Oil lightly: Add a few drops of oil.

6. 6

   Pour thin batter: Pour a ladle of the very thin batter. Swirl the pan — the batter should spread very thin by itself like paal (milk).

7. 7

   Cover: Cover with a lid. Cook on medium heat 2-3 minutes.

8. 8

   Do not flip: Paal dosai is cooked on one side only — the steam from the coconut-milk batter cooks the top.

9. 9

   Check: The dosai should be soft, white and slightly transparent like a crepe.

10. 10

    Serve: Paal dosai should be white, very thin, soft and mildly sweet from the coconut. Serve with any curry or coconut chutney.