Neer dosa is a thin crepe made from rice flour is a delicious accompaniment to Mangalorean curries. Learn this fail-proof recipe to make these soft dosas.
1cupricebasmati or sona masoori soaked in water for 4-5 hours
salt to taste
2cupswaterapproximately
Oil for greasing the pan
Instructions
While grinding rice, add as little water as you can and grind the rice into a fine paste. It should be a fine paste at this point and not watery consistency.
To make the batter, add 1/2 cup water at a time to the ground paste, mix well and keep doing this till you have achieved milk-like consistency.
Add salt and mix well.
Heat a nonstick pan on medium-high heat and grease it with oil.
Once the pan heats up, use approximately 1/2 cup of batter to cover the pan in a thin layer of batter. Rotate the pan to spread the batter evenly.
Cover the pan and let the dosa cook for approximately 30 seconds. (Note: You don’t need to cook both sides of this dosa)
DO NOT fold the dosa in the pan. Invert it in a plate such that the side that was exposed to the gas is up. Fold the dosa and repeat to get a triangle shape. (This is how you get the bubbled texture)