You have likely eaten crispy plain dosas or masala dosas many times, but have you ever tried a 'cotton dosa'—one that is as soft and delicate as cotton wool? These dosas are not only spongy and soft but also very easy to digest, making them a perfect breakfast option for both children and the elderly.

Cotton Dosa Recipe
The most crucial step in making cotton dosas is the fermentation process. Let’s look at the special recipe:

Ingredients
2 cups idli rice

1 cup grated coconut

1 cup rava (semolina)

1/2 teaspoon fenugreek seeds (methi)

Water as needed

Salt to taste

Method
To make cotton dosas, begin by soaking 2 cups of idli rice along with 1/2 teaspoon of fenugreek seeds in a large bowl for at least 2–3 hours.

Next, transfer the rice mixture into a mixer-grinder, add a little water, and blend until you achieve a smooth, thick paste.

Set this rice batter aside in a large bowl.

Then, in the same mixer-grinder, blend 1 cup of grated coconut, 1 cup of rava, and a little water into a smooth paste.

Combine both prepared mixtures in a large bowl and whisk them together well.

Cover the batter and leave it in a warm place for at least 7–8 hours to ferment.

Once the batter has fermented, prepare to make the dosas, but first, give it a gentle stir with a spoon.

If the batter appears too thick, add a little water to adjust the consistency.

Add salt to taste and 1/4 teaspoon of red chili powder (optional) to the batter.

Place a griddle (tawa) on the stove, heat it up, and lightly grease it with a small amount of oil. Next, pour in the dosa batter; just keep in mind that a 'cotton dosa' is not made as thin as a regular dosa. Therefore, do not spread the batter too much on the griddle (tawa).

Shortly after pouring the batter onto the griddle, small holes (a net-like pattern) will begin to form. Then, cover it and let it cook for 1–2 minutes.

Once the top surface of the batter has cooked and become slightly firm, your cotton dosa is ready.

Serve it for breakfast alongside a spicy tomato chutney.