Here is what's needed:
3/4 cup brown rice
3/4 cup sona masuri rice or dosa rice
1 to 1.5 cup grated coconut (Fresh or frozen)
2 green chilli finely chopped
1" ginger finely chopped
Salt to taste
1) Soak the two rice together overnight or for at least 6 hours.
2) Grind the soaked rice with grated coconut and salt to thick coarse paste. The batter should not be liquidy like normal dosa batter and should be the consistency of soft dough. Add water as needed while grinding.
3) Add in the green chilli and ginger and mix.
4) Heat tawa and add a little oil. Take a small lemon sized dough and pat it directly on the tawa with your fingers. Dip your hands in cold water if needed. Cover and cook until the colour changes. Add oil over the rotti and flip. Cook for a minute or two on medium flame. Serve hot with butter and pickles/chutney.
I served it with sweetened coconut sauce called choornu. This is made by boiling jaggery with little water until the jaggery melts and turns a little sticky. Add grated coconut and cardamom powder.
1) As kids amma made a snack with these rotti. She used to chop the rotti's and dunk them in the jaggery choornu and mix well. We loved this as kid and used to look forward to this tasty evening snack,
2) My dad did not like to eat dishes with Onions or garlic for breakfast. So the leftover rotti dough was mixed with finely chopped onions, coriander leaves, cumin seeds to be converted into tasty evening snacks.