Neer Dosa

🔥 Prep

• Rinse 250 g raw rice under cold water until water runs clear, then soak in enough water for 4 hours or overnight.
• Drain the soaked rice and transfer to a blender.
• Add 50 g grated coconut and 500 ml water to the blender; blend until smooth batter forms, about 1-2 minutes.
• Pour the batter into a large bowl, stir in 1 tsp salt and 10 ml oil, mixing well to incorporate.
• Let the batter rest for 15-20 minutes to allow slight fermentation (optional) and achieve the right consistency; it should be thin like buttermilk.

🔥 Cook

• 1. Heat a non-stick tawa or flat skillet over medium heat until a few drops of water sizzle and evaporate quickly.
• 2. Lightly grease the surface with a few drops of oil using a paper towel or brush; wipe off excess so the pan is just barely coated.
• 3. Stir the batter gently, then pour a ladleful (approximately 60 ml) onto the center of the hot tawa.
• 4. Immediately swirl the tawa in a circular motion to spread the batter into a thin, lace-like layer, aiming for a diameter of about 18-20 cm.
• 5. Cook the dosa on medium heat for 1-2 minutes without covering; the edges will start to lift and turn translucent while the surface remains soft.
• 6. Once the edges lift and the dosa looks cooked through (no wet spots), use a spatula to gently lift it from the tawa; fold it into a quarter or roll it as desired.
• 7. Transfer the folded dosa to a plate and repeat steps 2-6 for the remaining batter, adjusting heat as needed to maintain medium heat and prevent burning.

🔥 Serve

• Serve the Neer dosa hot, stacked on a plate, with a side of fresh coconut chutney or spicy tomato chutney.
• Accompany with a bowl of sambar or a simple vegetable korma for a complete meal.
• Optionally drizzle a few drops of ghee or melted butter over the hot dosas for added richness.