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