Growing up, we had a cook from Karwar she made these Dosa for me. I loved the texture of this bread since to me it appeared to be like lace. This dish is best enjoyed with red chutney so I have clubbed both these recipes
1. To make the batter , grind the rice, coconut (1/2), sugar and salt. The batter needs to be thick so add water in small increments.
2. Place a flat pan on the fire and spread the oil evenly. In my house we use a banana stem to spread the oil. Using a spoon, pour the batter onto the frying pan and let is spread evenly.
3. Use a lid and cover the dosa and let it cook for 2 minutes. Then flip in over and let the other side cook. Dont let the dosa stay on the fire for too long.
4. For the chutney, soak the tamarind in water for 10-15 minutes. Grind the red chilli, garlic, coconut (1 whole grated), jeera and tamarind water till it is a uniform paste. Serve hot poopole.