Just realised how life becomes easy thanks to technology...earlier I used to click photos with my camera and then download them, enhance them on my laptop and then write posts. the whole process was such a time taker that posting  became a cumbersome affair. Now with my new Nexus 5, I can click pics, enhance them and then blog from the comfort of my phone or also laptop...much easier..
Yes the quality of the pics may go down a bit but then it you need to give some to get some...





Method

1. Take 3 cups of maida and 1 tbsp of rawa. To this add 2 tbsp grated coconut, salt, 2 very finely chopped green chillies and mix 2 cups of water.
2. Take a tempering pan, add coconut oil and 1/2 tsp cumin seeds, 1/2 tsp mustard seeds and 1 sprig of curry leaves. Add this to the maida batter.
3. Adjust the water to get a watery consistency
4. Place tawa on flame. Smear with oil and spread the batter thinly  when the pan is hot. Once a side looks cooked (you can figure this out when the edges turn brownish), flip the dosa and cook the other side.
The rawa gives an added crispiness to this dosa. The seasoning is so good that you dont need chutney with this dosa. 

This is a traditional Konkani recipe and one of my favorite dosas.

We cook this for breakfast but it also tastes very good with traditional Konkani coconut chicken curry. This dish is only easily available in breakfast joints in Karnataka.

Method

1. Soak  1 cup of rice overnight (We use dosa rice but you can use the normal raw rice too – this can also be made with brown boiled rice)
2. Grind with salt and ¾ cup freshly grated coconut the next morning( if you can add malai  or tender coconut , the dosas taste even better). The thinner the batter the better – it is much thinner than the normal dosa batter and the consistency should only be slightly thicker than water.
3. Spread ½ cup of batter on a hot tawa and if possible rotate the tawa so that the batter spreads finely.  Cover and let it cook in the steam for 2 mins. These dosas have to be cooked from only one side.
4. Serve with coconut chutney

For the coconut chutney

Heat 1 tsp oil in a vessel, Add 1 green chilli, 1 pinch of asafoetida  and fry for a minute. Grind this with one cup of freshly desicated coconut and water to a thick chutney consistency.

We also add ½ cup of watermelon whites (the portion below the red edibile part of the watermelon) This gives a nice pinkish texture to the dosa and tastes good.