Neer Dosa

Wash the raw rice thoroughly under cold water 2–3 times until the water runs clear. Soak the rice in enough water for at least 4 hours or overnight for best results.

Drain the soaked rice and transfer to a blender. Add the freshly grated coconut and blend together, gradually adding about 200 ml of water, until you get a very smooth, fine batter.

Transfer the batter to a large bowl. Add salt and the remaining water (approximately 500 ml) to make a very thin, watery batter — it should have the consistency of thin buttermilk. Stir well to combine.

Heat a flat non-stick or cast iron tawa over medium-high heat. Lightly grease the surface with a few drops of oil using a folded cloth or paper towel.

Once the tawa is hot, pour a ladleful (about 80 ml) of the thin batter onto the centre of the tawa. Quickly tilt and swirl the tawa in a circular motion to spread the batter into a thin, lacy crepe. Do not spread with a ladle — the batter should flow naturally.

Cover the tawa with a lid and cook on medium heat for about 1–1.5 minutes. Neer dosa is cooked only on one side — do not flip.

The dosa is ready when the edges lift away from the tawa and the surface looks set and no longer wet. The texture should be soft and slightly translucent.

Gently fold the dosa in half, then fold again into a quarter triangle. Remove from the tawa and place on a plate.

Repeat with the remaining batter, greasing the tawa lightly between each dosa. Stir the batter before each pour as the rice settles.

Serve immediately with coconut chutney, chicken curry, or fish curry.