The word ‘neer’ means water. The dish is named so as the batter is watery.Neer Dosa differs from Regular Dosa, as it doesn’t include Urad daal and there is no need to ferment the batter after grinding. This dosa is very thin and yummy and you need lots of them to fill your tummy.
- Raw Rice – 2 cups
- Shredded coconut – 1/2 cup
- Oil – to grease the pan
- Soak the raw rice in water for a minimum of 4 hours. If you are planning to have it for breakfast, soak overnight and grind in the morning. The batter can be used soon after grinding as fermentation is not required.
- Grind it along with shredded coconut to get a smooth batter.
- Add salt and more water to make it to a watery consistency. It should be much thinner than the regular dosa batter.
- Heat a dosa tava and grease with oil. If you are using a non stick tava, you don’t need oil at all. Pour a ladle of batter and swirl the tava immediately so that the batter forms a uniform thin layer on the tava. When the dosa is cooked, use a spatula to fold it. Transfer to a plate.