In Karnataka, they have a neeru dosa pan which has raised edges so the batter can be swirled over. Use any pan suitable for you over medium heat.
The batter burns easily due to the jaggery so cook on medium heat.
Use coconut oil or ghee on the dosa if you prefer, I have not added any.
If you find the rice to form a hard batter add in powdered rice flakes and more water and let it rest for 20 minutes.
Adjust the jaggery to suit your taste, I have kept it mild. If you don’t have jaggery brown sugar works too( not the exact flavour)