Dhoodhi peel dosa

1. Soak the rice in water overnight.
2. Drain.
3. Grindi rice until it forms a thick, smooth paste.
4. Transfer to a bowl.
5. Finely slice chillies, ginger and coriander leaves.
6. Add to rice mixture along with buttermilk, coconut milk and salt.
7. Mixi thoroughly to form batter.
8. For each dosa, cook 2 tablespoons batter on hot greased skillet or griddle, spreading batter into thin circles and turning dosa once to brown both sides.
9. Serve hot with chutney, if desired.
10. *mark"s note: a vegetarian buttermilk can be made by adding 1 ts lemon juice to 2 tb soymilk.