Neer Dosa

Ingredients

Rice

1 cup, soaked

Water

1.5 to 2 cups (adjust as needed for batter consistency)

Salt

1/2 teaspoon (to taste)

Oil

for greasing the pan

Chutney (for serving)

as desired (coconut chutney or tomato chutney recommended)

Instructions

1. Soak the rice in water for 4-5 hours or overnight to soften it.
2. Drain the soaked rice and transfer it to a blender. Add 1.5 to 2 cups of water and grind until you achieve a smooth, runny batter. The consistency should be thinner than pancake batter.
3. Add salt to the batter and mix well to ensure even seasoning.
4. Heat a non-stick pan or cast-iron skillet over medium heat and lightly grease it with oil.
5. Pour a ladleful of the batter into the center of the pan. Quickly tilt and swirl the pan in a circular motion to spread the batter evenly into a thin layer.
6. Cover the pan with a lid and cook the dosa on medium heat for 1-2 minutes, or until the edges lift and the surface appears set.
7. Once cooked, fold the dosa in half and then in quarters to form a triangle. Remove it from the pan and keep it warm.
8. Repeat the process with the remaining batter, greasing the pan lightly as necessary.
9. Serve the Neer Dosa hot with your choice of chutney or a spicy curry.