NEER DOSA

Neer Dosa means water dosa, as NEER means water. It is prepared from rice batter and very minimal ingredients, very easy to cook. I love this dosa and it was on the bucket list to cook once at home. I have tried this for the first time at home today and it was yummy. 

Ingredients:

1. Rice - 1 cup

2. Salt - to taste

3. Oil - for frying

Process :

1. Soak 1 cup rice water for 4 to 5 hours or overnight. Drain the soaked rice and add them in a wet grinder jar. Just add little bit of water for the first round of grinding the rice. Grind to a smooth batter, the batter should not have tiny coarse particles of rice. Add more water to get a thin flowing watery consistency almost like that of milk. I added 2 cups of water for 1 cup of rice. The addition of water depends on the quality and kind of rice. I have used basmati rice. Add salt as required. 

2. Once your batter is ready, In a cast iron pan or a nonstick pan, drizzle ½ tsp of oil. Just spread the oil all over with a brush / spoon. You can dip half of an onion in oil and smear the pan with the halved onion. 

3. Stir the batter in the bowl and take a ladle full of batter and pour the batter moving outwards to inside, you can just spread the batter and tilt/rotate the pan. Do not spread the batter with the back of the ladle like the way we do for regular dosas. 

4. Cover with a lid and cook the neer dosa till done. Don’t brown it. It will be done in 2-3 minutes. Neer dosa is never flipped. Just the base has to be cooked well. If you want to fold it, you can do the same once you plate it after removing it from the pan.

Note: The batter consistency should be watery, thin, and flowing. The batter should not be thick.  If the batter has a pouring consistency, then you will get tiny holes and a lacy neer dosa. If not, this means the batter is thick. So add some more water to thin it down.  

Best combo is with any non-veg dish, you can also have with coconut chutney or any pickle. I have tried with spice chicken curry.