Wash and soak the rice for 4 to 5 hours. Drain the water from the rice.
Now grind the rice, coconut into fine smooth batter. i.e. Batter should be like flowing liquid (the consistency of water) and when you rubbed between your fingers should feel like smooth and not coarse. Refer in notes below for more...
Add salt to the batter and beat well.
Grease and heat the iron skillet in high flame. Do the sprinkle test. When you sprinkle a few drops of water on the hot pan, it should sizzle.
Reduce the flame and pour a ladle full of batter (a little more than 1/4 cup) from the sides of pan in a circular motion until you reach the middle while filling the holes with more batter.
Place a lid over the skillet and cook on medium high flame for approximately for a minute. The dosa should remain white and not brown. So don't overcook it. When sides leave the pan and the upper lay will appear dry slowly lift the sides with a spatula, fold in half and again fold it in half to form a triangle.
Remove from skillet and serve.
To test the consistency of batter, the batter should not form a coating on the back of the spoon. If it does, add more water to the batter. It should appear like buttermilk consistency.
There is no need to ferment the batter.
You can use the batter immediately to prepare neer dosa.
Don't place cooked dosa on top of each other otherwise they will stick together.
Goes well with chutney of your choice, egg curry or chicken curry.