Get The Recipe
Soak rice in enough water for 4 to 5 hours or overnight. Drain well and add to a blender jar.
Add just enough water for grinding the rice. If you add plenty of water, you won’t be able to grind the rice well.
Blend to a smooth batter and pour in another bowl. To know more, swipe up!
Add more water to get a thin, flowing, watery consistency almost like that of milk. To know more, swipe up!
Add salt to the batter and mix well.
Drizzle oil with a high smoking point on a hot cast iron tawa or non-stick pan. To know more, swipe up!
Spread the oil all over with a spoon, a small piece of cotton kitchen towel or a halved onion.
Stir the batter and take a ladle full of it.
Pour the batter moving from the outside of the pan to the inside, like for a rava dosa. You can also spread the batter by tilting and rotating the pan.
Fill in any large gaps with extra batter.
Cover with a lid and cook the neer dosa until cooked through. Don’t brown it.
When the the batter has firmed up and looks cooked, the dosa is done. To know more, swipe up!
Fold the cooked neer dosa into a triangle on the tawa itself.
Then, remove the dosa and place it on a plate. To know more, swipe up!
Serve neer dosa warm with coconut chutney, potato sagu or veg kurma. To know how to store, swipe up!