Cumin and Chilies Mangalorean Neer Dosa

Method

1. Soak rice in water for 4 hours.
2. Mix ground cumin and chili powder into the batter before cooking.
3. Grind soaked rice with water to a smooth batter.
4. In a mixing bowl, combine grated coconut, salt, cumin seeds, mustard seeds, sugar, and red chili powder.
5. Add the rice batter to the coconut mixture and stir well.
6. Cover and let ferment for 6-8 hours at room temperature.
7. Heat a non-stick tawa, pour a ladle of batter, and spread it into a thin circle.
8. Cook on medium heat until the edges turn golden brown and the center is translucent.
9. Serve hot with coconut chutney and sambar.