Tamil Nadu breakfast — milk dosa — soft, white and rich, especially popular in Coimbatore.
Ingredients
- 2 cups main flour or batter base
- 1/2 cup fresh grated coconut
- 1 tsp mustard seeds
- 2 tbsp sesame oil or ghee
- Salt to taste
- Accompaniment chutney or sambar
Method
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.
Add salt: Add salt and a pinch of sugar.
Ferment slightly: Rest batter 2-3 hours — just a brief ferment, not overnight.
Heat tawa: Heat a flat tawa on medium heat.
Oil lightly: Add a few drops of oil.
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).
Cover: Cover with a lid. Cook on medium heat 2-3 minutes.
Do not flip: Paal dosai is cooked on one side only — the steam from the coconut-milk batter cooks the top.
Check: The dosai should be soft, white and slightly transparent like a crepe.
Serve: Paal dosai should be white, very thin, soft and mildly sweet from the coconut. Serve with any curry or coconut chutney.