Neer Dosa

Ingredients

• 1.0 cup (sona masuri) Rice
• 1.0 tsp Salt
• 5.0 cup (for soaking) Water
• 8.0 tsp Refined Oil

Cooking Steps

1. Rinse the rice grains a few times. Soak them in enough water for 4 to 5 hours or overnight.
2. Later drain the soaked rice and add them in a blender or a mixer-grinder.
3. Add water for grinding or blending the rice. Do not add a lot of water as then you won't be able to grind the rice finely.
4. Grind to a smooth and fine batter and then transfer the batter to another bowl or pan.
5. Add water again to get a thin, flowing, runny and watery consistency. I added 2 cups of water.
6. The addition of water depends on the quality and kind of rice. So add water as needed.
7. Then add salt as required and mix well.
8. Heat a cast iron pan or a non stick pan on medium to medium-high heat. Drizzle ½ teaspoon of oil.
9. Just spread the oil all over with a spoon or small piece of cotton kitchen napkin or with half of an onion.
10. Stir the batter in the bowl with the ladle. Then fill the ladle with the batter.
11. Pour the batter moving outwards to inside like the way we do for rava dosa.
12. Fill in the large gaps too with some of the batter.
13. Cover with a lid and cook the dosa till the batter firms up. Don't brown it or flip it. The edges will also separate when the dosa is cooked. You can drizzle a bit of oil on the top of neer dosa if you prefer.
14. Make a triangular fold on the tawa itself.
15. Then remove the dosa and place it in a plate. Make neer dosa this way and place them separately without them touching each other in a plate.
16. Serve neer dosa hot or warm with coconut chutney, veg sagu, veg korma.