INGREDIENTS (measuring cup used, 1 cup = 250 ml)
- 1 cup regular rice (sona masuri or parimal rice or surti kolam)
- 1.5 to 2 cups water or add as required
- salt as required
- oil for making dosas
INSTRUCTIONS
- soak 1 cup rice in enough water for 4 to 5 hours or overnight
- drain the soaked rice and add them in a wet grinder jar.
- just add water enough for grinding the rice. if you add all the water then you won't be able to grind the rice well.
- grind to a smooth batter and then take it in another bowl or pan.
- add more water to get a thin flowing watery consistency. i added 2 cups of water for 1 cup of rice. the addition of water depends on the quality and kind of rice. so add water as required.
- then add salt as required and stir well.
- in a cast iron pan or a non stick pan. drizzle ½ tsp of oil.
- just spread the oil all over with a spoon or small piece of cotton kitchen napkin.
- stir the batter and take a ladle full of batter.
- then pour the batter moving outwards to inside like the way we do for rava dosa.
- fill in the large gaps too with some of the batter.
- cover with a lid and cook the neer dosa till done. don't brown it or flip it.
- make a triangular fold on the tawa itself.
- then remove the dosa and place it in a plate. make neer dosas this way and place them separately without them touching each other in a plate.
- serve neer dosa hot or warm with coconut chutney, veg sagu, veg korma.
