Originating from Coorg and Mangalore, Neer Dosa is a light, soft dosa. At first it seems really easy to make, but getting that soft consistency proved to be quite an uphill task. Finally we managed to make some pretty decent ones.
2 cups Raw Rice
Salt, to taste
Oil, fry frying
Wash and soak the rice for 2-3 hours (I soaked it overnight). Then grind to a very thin paste. Remove from the grinder and add salt and water to make a very thin consistency. (And when it says thin, it has to be just a little thicker than water! Otherwise, it just doesn’t get cooked on the dosa pan.)..
Heat the dosa tava, apply a little oil and pour one ladleful of batter so it spreads in a thin, even layer. Cover and keep for a second. Then remove it carefully.
They were quite lovely towards the end! I served it with coconut chutney and tomato curry.
This is for Valli’s Dosa Mela at Cooking4allseasons.