Soak the rice and channa dal for two hours.

Grind the dal and rice with water, grated coconut, Red chilies, salt and hing. The batter should be thin (like neer dosa or rawa dosa batter).

Heat a dosa tawa/griddle on medium heat and test the temperature by sprinkling a few drops of water on the tawa. It should sizzle and evaporate. For a very thin crispy dosa take a little quantity of the batter in a ladle and splash it on to the tawa over a small area (as you would for rawa or neer dosa). Cover the rest of the tawa in the same way.

Cover with a lid and cook for a minute. Remove the lid and cook for another 30 seconds or until it is crisp.

Remove from the tawa and serve with coconut chutney or vegetable stew.You can make 10 to 12 dosas