INGREDIENTS :

3 Cups Raw Rice
500 ml Milk
1 Cup Beaten Rice (Avalakki/Poha)
6 - 7 Green Chilies, Chopped finely
1 tbsp Coriander leaves, Chopped
1 tsp Cumin Seeds
Salt to taste
Oil for roasting

METHOD :

To prepare Paneer :

Bring the milk to boil. Add lemon juice and continue to boil till the milk curdles. Remove from heat and keep aside to cool.

Wash the Rice and add to the curdled milk. Mix well. Place a tight lid over the vessel and let the Rice soak in the milk mixture for 6 hours.

Add 1 tbsp Salt and the washed Beaten Rice to the milk mixture and mix well. Grind the mixture to a fine, thick batter. Cover and keep aside for 8 hours to ferment. Add little water to the batter and make thin Dosas on a greased tava(griddle).

Variation :

Keep the batter thick. Add Green Chilies, Coriander leaves and Cumin seeds. Mix well. Heat a tava(griddle) and grease it with Oil. Pour a ladleful of batter on the tava to make a thick Uthapam(thick pancake). Roast on both sides and serve hot with Coconut Chutney.