Step-by-Step Instructions

1. 1.Soak the Rice

   Soak 2 cups of dosa rice or gobindobhog rice in water for 4-5 hours.

2. 2.Prepare the Batter

   Transfer the soaked rice into a blender. Add 1 cup of cooked rice, 1 cup of fresh grated or chopped coconut, 1 cup of coconut water, 2 teaspoons of sugar, and ½ cup of water (or as required).

3. 3.Grind the Batter

   Grind all the ingredients in the blender to a smooth batter.

4. 4.Adjust Consistency and Ferment

   Pour the batter into a bowl. Adjust the consistency by adding a little more water if needed. Whisk the batter lightly with your hand until it reaches a smooth, flowing consistency. Cover the bowl and let it ferment overnight, or for 10-12 hours.

5. 5.Season the Batter

   After 10-12 hours of fermentation, the batter should be well-fermented. Add salt to taste and mix well, but not too much, to retain the airiness.

6. 6.Cook the Dosa

   Heat a dosa tawa or nonstick tawa and grease it lightly with oil. Set the flame to low. Pour a ladle of the batter onto the tawa and spread it slightly to form a small, thick dosa. Cover the tawa with a lid and cook until the dosa is golden brown and crisp on the bottom. If you prefer a soft and fluffy texture, there's no need to flip it.

7. 7.Serve

   Once cooked, carefully remove the dosa from the tawa. Repeat the process for the remaining batter. Serve the soft, fluffy coconut dosas hot with your favorite chutney, sambar, or even just a little sugar and milk.