Neer Dosa

 

 

    INGREDIENTS

 

1 cup raw rice (I use broken basmati)

Sufficient water to make a thin batter

Salt to taste

Oil for greasing the griddle

 

Method

 

Soak the rice for at least 2 hours or overnight. Grind it with ½ cup water into a very smooth paste.

Add 2 cups of water and some more if required to achieve a watery batter

(consistency of slightly thicker than milk)

Add salt to taste and mix well.

Heat a cast iron or non stick griddle/tawa which should have edges

(not the one used to make dosas which are without edges).

Lightly grease the surface of the griddle with oil – you can poke ½ a medium size onion with a fork

 and use it to grease the griddle. Using a deep round ladle scoop out batter & pour it on one side of the griddle

and lift quickly lift & tilt it to help spread the batter across the entire surface of the griddle.

This needs minimum practice. Add more batter in places which are not covered with batter.

Cover & cook for about one minute or till you see the dosa leaving the sides of the griddle.

Remove and allow cooling a bit before folding into a quarter.

Tastes best when served with chicken curry or coconut chutney.