This type of dosas are prepared when you have left over cooked rice.

Ingredients for Dosa :

• Raw rice – 1 cup.
• Cooked rice – 1 cup.
• Grated coconut – 1/2 cup.
• Cooking /Baking soda – a pinch ( optional ).
• Salt to taste.
• Oil  enough for frying

Method :

• Wash and soak rice in water for 2 – 3 hours.
• Grind rice and grated coconut in a wet grinder. When it is almost done add cooked rice and grind again to a semi fine batter of pouring consistency.
• Keep it to ferment  overnight.
• Next morning add salt and a pinch of soda and beat the batter well.
• Heat a dosa griddle.
• Place a ladleful of the batter on medium hot griddle and spread it lightly with the back of the ladle in circular motion. Remember this dosa is spongy hence don’t spread it too much.
• Add a few drops of oil around the sides of the dosa.
• As you start seeing the holes appearing on the surface of dosa, cover it and cook till done.
• Serve hot with Tender cashew humman or any spicy curry or chutney.

 

Ingredients for Tender Cashew Humman :

• Tender cashew -20 25.
• Colcacia roots ( Arabi ) – 10 – 12

   Colocasia roots

•  Kashmiri  Red Chillies – 10 – 12.
• Grated Coconut – 1 tbsp.
• Tamarind – a pebble size.
• Asafoetida – 1/2 tsp.
• Coconut oil  – 1 tsp.
• Salt to taste.

Method :

• If using fresh tender cashews, soak them in hot water for 2 to 3 hours. In case of dried tender cashews, soak in water overnight.
• Skin the Cashew nuts and wash them thoroughly rubbing with your hands under running water.
• Skin the colocasia roots, wash and cut into cubes.
• Fry red chillies with little oil.
• Grind red chillies,grated coconut and tamarind to a smooth paste.
• Cook tender cashew nuts and colocasia along with enough water.
• When cooked well add salt and ground masala, boil for a few more minutes.
• Switch of the heat , add asafoetida and coconut oil.
• Serve hot with Dosas or Rice.

Variation :You can also prepare this with diced potato instead of colocasia roots.

Instead of tamarind you can use bimbili.