Grind soaked rice to a fine paste.

Add salt, enough water to make a thin batter.

Keep aside for 2 hours.

Heat a dosa griddle, pour 1 ladleful of mixture in centre.

Spread to make a round flat pancake shape.

Or tilt griddle in all directions to allow batter to spread thinly.

When done flip over, drizzle a little oil, cook 1 minute.

Fold in half and then quarter.

Serve hot with coconut or green chutney.

Making time: 30 minutes (excluding soaking & maturing time.)

Shelflife: Batter 1 day refrigerated