Delicate, paper-thin water-based crepes made from unfermented rice batter.
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Wash the rice thoroughly and soak it in water for at least 4 to 5 hours or overnight.
Drain the soaked rice and transfer it to a high-speed blender along with the fresh grated coconut.
Grind the mixture into a very smooth, fine paste using about half a cup of water.
Transfer the paste to a large mixing bowl and add the remaining water and salt, stirring until the batter reaches a thin, watery consistency similar to milk.
Heat a non-stick or cast-iron griddle (tawa) over medium-high heat and lightly grease it with a few drops of coconut oil.
Pour a ladleful of batter starting from the edges of the pan and moving toward the center, allowing the batter to flow and fill the gaps without spreading it with the spoon.
Cover the pan with a lid and steam-cook for about 1 minute until the edges start to lift and the top is no longer wet.
Fold the dosa into a triangle or half-moon shape while still in the pan, then remove; do not flip the dosa as it only needs to cook on one side.
