Neer as the word means water.
So a watery batter
Cooking is not Rocket science agreed. But cooking is also not easy as one thinks it is.
Getting the right proportions , the right consistency , the right amount of gravy masalas etc etc is quite stressing.
Anyway confused as I was as to whether I should make Neer Dosa. I decided to go ahead as one recipe by Shrikripa Just popped up on my F B page. It seemed easy.Believe me it was awesome. So light , soft and delightful.
I made it in a nonstick frying pan. Though she writes one can use a normal seasoned iron tava.
1 cup rice soaked overnight ( I used basmati)
She said with or without coconut ( I didn’t use )
Wash the rice twice .
Soak in clear water.
Next day drain the water and grind to a slightly coarse paste in a grinder or mixie.
Mix in salt and enough water so that one gets a thin pouting consistency
Heat the pan / tawa. It should be nice n hot.
A warm or cold tawa will not give us a perforated Dosa.
Rub a little oil on it
Pour the batter on the pan with a ladle atleast 8-10” above the pan.
Slightly swirl your hand as you pour
Fill the large gaps with more batter
Lower the flame to medium and let the Dosa cook .
Try to lift from the the sides with a spatula
If it come of the pan easily it is done
Flip and roast for a few seconds.
Fold and serve with a stew or chutney.