Coconut Dosa

Ingredients:
Note : Overnight soaking and fermentation process needed for this.

List 1 - For Dosa
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1. Raw Rice (Ponni Raw Rice Or Sona Masoori Rice)  - 250 Grams
Soak Raw Rice in a container overnight (make sure you pour water enough to cover the whole rice and little above the rice)
2. Desicated Coconut (Frozen or Dry) - 150 Grams
3. Salt - Per your taste

List 2 - Dhaal
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1. Toor Dhaal - 100 grams
2. Salt - Per your taste
3. Coriander Leaves - Little
2. Red Chillies - 2 Nos

List 3 - Tampering
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1. Oil - 4 tbsp
2. Mustard Seeds - 2 tsp
3. Asafoetida - a pinch
4. Turmeric powder - a pinch
5. Curry Leaves - Some

Dosa Procedure:
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1. Add List 1 in a wet grinding mixie jar.
2. Grind until the batter is paste consistency
3. Add water little bit while grinding to make the grinding process smoother.
4. Once done, take the batter into a empty vessel and ferment overnight (for 12 Hours)
5. Add salt per your taste.
6. Make dosas on a tawa.

Dhall Procedure:
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1. Add List2 and enough water into pressure cooker.
2. Cook for 1 or 2 whistles, Smash the dhaal to make it to a semi paste consistency.
3. Empty this into a empty vessel.
7. Do Tampering procedure, transfer all these into the dhaal paste.
8. Add Salt per your taste.
9. Wash the coriander leaves and cut into smaller pieces and add these to the dhall.

Tampering
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1. Add oil in a pan, Heat for 2 mins until it is hot.
2. Add Mustard seeds and wait until it crackles.
3. Add Red Chillies / Asafoetida (Hing) / Turmeric power / Curry leaves to the oil and fry for some time.