Rinse the rice grains a few times. Soak them in enough water for 4 to 5 hours or keep it overnight.
Later drain the soaked rice and add them in a blender or a mixer-grinder.
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 into fine texture.
Grind to a smooth and fine batter and then transfer the batter to another bowl or pan.
Add water again to get a thin, flowing, runny and watery consistency.
The addition of water depends on the quality and kind of rice. So add water as needed.
Then add salt as required and mix the batter well.
Heat a iron pan or a non stick pan on medium to medium-high heat. Drizzle ½ teaspoon of oil.
Just spread the oil all over the iron pan with a spoon or small piece of cotton kitchen napkin or with half of an onion.
Stir the batter in the bowl with the ladle. Then fill the ladle with the batter.
Pour the batter and slightly move the ladle on the batter and move the ladle circular motion moving outwards from inside.
Fill in the large gaps too with some of the batter.
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.
Make a triangular fold on the dosa while on the tawa itself.
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.
Serve neer dosa hot or warm with coconut chutney, veg sagu, veg korma.
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