Method

Wash the Rice in water, drain the water, then soak the Rice in water and keep aside over night or 10-12 hours. Then drain the water and grind the rice and grated coconut. Add little water if necessary, and you should get fine paste of rice.

 

 

 

 

Add water so that it should get the consistency of batter. For 2 cups of soaked rice you might require 1 cup water while grinding. If you have made Idly or Dosa dont expect that kind of Batter here. This will not be thick and will be more water like, hence the name neer dosa, neer means water in Kannada. Then add salt and keep aside for half an hour.

Then on the tawa or pan,  put little oil, heat the tawa, then pour the batter, and you will not be able to spread that with spoon hence just lift the tawa it has a handle and just shake it so that batter gets spread. Again sprinkle oil around the dosa and close the lid. Let it cook for 1 minute, open the lid, see if you can lift it, then turn around and let it cook for 2-3 minutes. Remove from tawa, now the neer dosa is ready to eat with chutney or any other side dish you can match it with.

 

For Making Chutney

Grated Coconut – 1 cup

Tamarind Juice – 1 spoon

Green Chilley roasted – 1

Chopped Onion – 1

salt to taste.

 

Grind all the above ingredients in a mixer grinder with required amount of water. Put seasoning of mustard seeds.

Now you have neer dosa with chutney ready.