Ari Dosha | Rice Crepes with Coconut

This is officially my Ari dosha, yet again post that I promised in my Ari dosha again post. Making that perfect ari dosha comes with practice and it took me almost 4 years to reach a point where I can say - this is it! I struggled but I never gave up. And if you are looking to find out how to make this dosha without having a muddled up batter on the pan, then this is it! Truly. Honestly. 
Rice Crepes with dal.

I had shared my first ari dosha recipe long ago that I made using the savoury kalthappam batter because it was safe and easy. So if you are absolutely bad then I suggest you start from there. 😆 After almost a year I shared another Ari dosha recipe as Ari dosha again using basmati and nonstick pan without coconut. Today's recipe has coconut in the batter making it different from the previous versions. It is not just the ratio of raw rice to cooked rice but even the final consistency of the batter makes the difference. 

Ari doshas are non-fermented Malabar rice crepes made on a cast iron pan. These are served with Moplah side dishes of lentils, fish or meat-based curries. In a Moplah kitchen, Ari doshas are cooked on a cast iron pan which would render zillion tiny holes all over the dosha, a sign of perfect rice crepe. But even without the holes, the doshas are loved. 

Ari dosha with coconut formula 

For every cup of rice, you need 1/4 cup cooked rice or poha/aval and 1/2 cup coconut. The total amount of water is always double the volume of raw rice used. Depending on the rice quality, you may need a little more water but never less. 

Ingredients = 1 cup raw rice + 1/4 cup cooked rice + 1/2 cup coconut 
Water required = 2 cups of water 

Watch the dosha batter consistency and how I pour the batter!

Ari Dosha with Coconut Recipe


For the rice crepes batter
  • 1 cup raw rice (pachari), washed and soaked in water overnight 
  • 1/4 cup cooked rice or aval /poha (rice flakes)*
  • 1/2 cup fresh grated coconut 
  • 2 cups of water 
  • Salt to taste
For making the rice crepes
  • 1/4 teaspoon coconut oil to cook each crepe 
I never have leftover cooked rice so I always use aval/poha. Just wet them with enough water and let them rest for about 10 minutes to soak up. 


  1. Prepare the ari dosha batter: Drain the soaked rice and add it into a large mixie jar or processor along with the grated coconut and cooked rice. Add very little water to grind the rice. Grind to smooth making sure you stop to scrape the sides of the jar and grind again. Continue to grind while adding very little water because if you add all the water now, then it won't help the rice break down to a smooth texture. You may do it in batches depending on the size of the jar. Once the rice is smooth, transfer the batter to a large bowl and stir in the remaining water. Add salt to taste and let it rest for 10 to 15 minutes before you can start making the dosha. 
  2. Prepare the rice crepes: Heat a thick-bottomed flat pan preferably cast iron (lightly grease if it is dry). Make sure the pan is really hot before you pour the batter. Stir the batter every single time you scoop. Keep the flame on medium to high, pour a ladle full of batter in the centre of the pan and immediately spread to give it a shape. As soon as the batter spreads, the holes should start forming. As the batter is very thin, it spreads itself without any shape, so use the back of the ladle to lightly spread to give it a shape. Sprinkle some oil all over the sides and cover with a lid to let it cook on a medium flame for a minute or two. Open the lid and slowly release the sides with a sharp-edged spatula and flip the crepe to cook the other side for less than a minute. Remove and place in a hot pot or casserole and keep it covered always.
  3. Repeat for remaining batter: Before pouring the batter for the next dosha, reduce the flame to the lowest, wipe the pan clean, increase the heat again and stir the batter before scooping. Do this every single time for the rest of the batter. 
  4. Serve ari dosha: Serve the rice crepes for breakfast, lunch or dinner with any Indian curry of your choice or like us enjoy with my cherupyre curry or egg curry or chicken curry or pepper chicken or beef fry or chickpea curry or kumbalanga parippu curry
  • If you find that the batter is not rendering the holes as it should, then you need to thin the batter consistency or increase the heat of the pan.
  • If you want to double the recipe, then you have to double the cooked rice and coconut too. 
Ari Dosha with dal.
For this version, I have used soaked oats instead of cooked rice

I make this so often and yet I never took effort for a good photoshoot which is the case for all my recent cooking. I lost the mojo of food photography but I am sure it will crawl back soon.. until then I will be posting all the pending recipes that are hoarded on my phone. InshaAllah! 


I would love to know if you tried this recipe. You may leave a comment below or follow me on Instagram and mention @butfirstchaai or tag #butfirstchaiblog so that I can see your creations! Thank you!