This is very famous evening tiffin in Kerala Iyer families. While making idly batter, we used to make this batter also without adding urad dhall to it. Here is the recipe.
Ingredients:- For Batter
Boiled Rice - 1 cup
Salt to taste.
Sesame Oil - 2 tsp
Coconut - 2 tsp (for one dosa)
Black whole pepper - 5 or 6 (optional and acc to taste)
Soak boiled rice for 6 hours and grind it nicely adding salt to it and keep it outside for nearly 6 to 8 hours (this timing will be good in California ; if you live in Chennai, keep it outside according to your weather. If its too hot, then 4 hours will do). When you are ready to make dosa, heat a iron skillet(preferable) pour a laddle full of batter and make it a circle, now sprinkle the grated coconut and whole pepper on top of it. Pour oil on the side and let it cook. Flip it over and pour the remaining oil and let it cook the other side also. Remove it when it is fully cooked. Eat it with sambar. Chutney may not be good for this dosa. I personally like to eat this dosa with Brinjal poricha kozhambu (kerala style).