Neer Dosa

Ingredients:

Rice - 1 cup, any small or medium grained rice

Salt to taste

Water - as needed

 

Procedure:

Wash rice with water for a couple of times. Soak in water for a couple of hours (recommended 6-8 hours) so that it is easy to grind.

Grind the drained rice with some water to make a smooth batter. Remove to a bowl and add salt and enough water to make a very thin batter that just coats a ladle dipped in it.

Heat a non-stock pan till a drop of water dropped on it sizzles immediately.

Lightly grease the pan with some oil using cooking brush. Pour a ladle full of batter (around ¼ cup) in the center of the pan and quickly swirl it around to coat the entire pan with batter. It doesn't have to be perfect, but make sure it is a thin layer.

Cover with a lid and cook for 30 seconds. When you notice that the batter is cooked, slide a spatula under the dosa and fold it into triangles. Remember that neer dosa will not turn brown when cooked.

Remove dosa to a plate and set aside. Repeat with the rest of the batter. This batter will make around 15-20 neer dosas.

(Neer dosa literally meaning water dosa in Tulu language, prepared from rice batter. Neer dosa is a delicacy from Tulu Nadu region and part of Udupi - Mangalorean cuisine)

Thank You.