The recipe usually calls for some regular rice and parboiled rice, but I had neither and had this hankering for a beautiful, golden, thin, crispy-edged dosa. So after scouring the web I came across this recipe that called for rice powder. Being a little skeptical, I asked both my mom and my mother-in-law, both denied ever making it with rice powder.
Since it was already Friday and I was really craving for this dish, I went ahead and blindly put my faith in Rina's recipe and I was not disappointed. This dosa, fermented well and rose quite a bit to make wonderful golden crispy dosas. If you do not like paper thin dosas, then you can make it a little thick. However enjoy them while they are still warm....... cold dosas are not at all appetizing.
