Serves 4Overnight Soaking Required
This dosa, which comes from Mangalore, is in my opinion the most exciting of all dosas. Soft or crisp, pristine white and tasty, what more could one ask for? Feel free to use upto double the quantity of coconut mentioned here - it makes it tastier!
Ingredients:
3 cups rice
½ coconut, freshly grated
Salt, Water
Recommended Equipment:
A flat iron skillet
This is the perfect skillet to make neer dosas in.
In its absence, you may use flat non-stick pans.
Method:
- Soak the rice overnight in enough water. Drain.
- Grind the coconut and rice along with a little water, until very smooth.
- Add plenty of water to make a really thin batter.
- Smear oil on a hot skillet and place it on high heat.
- When it smokes, pour the batter onto the skillet. The batter should be thin enough to bubble, and holes should appear the moment it is poured on the skillet.
- Reduce the heat to low and let cook.
- When done, fold and serve. (Since the dosa is so thin, it is not cooked on the reverse side.)
- It is typically served with coconut chutney and a mixture of jaggery and grated coconut.
