Neer Dosa Recipe: South Indian Crepe recipe

       Ingredients:

• Medium Grain Rice – 1 cup (we used Sona Masoori)
• Grated Coconut – 1/4 cup (optional)
• Salt – to taste
• Water (for grinding) – 3/4 cup
• Additional Water – 1.25 cups

 

• Method:
  
  1. Wash and soak Rice in water for 5-6 hours.
  2. Drain the Water and transfer the Rice to a grinder.
  3. Add the Coconut and 1/4 cup fresh Water.
  4. Grind, adding a little Water at a time.
  5. Tip: adding less Water in the beginning, helps grind better.
  6. Once the batter is ground fine, transfer to a bowl and add additional Water. Total 2 cups of Water.
  7. Add Salt and mix well.
  8. Heat a flat non-stick skillet on low-medium heat.
  9. Once hot, drop a few drops of Oil on the skillet , smear with paper towel and wipe off.
  10. Drop a ladle of batter and spread by picking the skillet and rotating.
  11. Drop a few drops of Oil around the edges of the dosa, cover and allow to cook for a couple of minutes.
  12. Remove lid, with a flat spatula, loosen the edges and fold the dosa into half and into quarter after that.
  13. Remove from skillet and transfer to a plate.
  14. Serve hot with Chutney, Sambar, Stew or Egg Curry.
  
  Tips:
  1. This Dosa remains white and does not turn a golden color.
  2. It is a very delicate dosa and does need careful handling.
  3. The Coconut is optional.
  4. If fresh coconut is unavailable, soak dessicated coconut in warm water for a couple of hours and grind.
  
  Courtesy = Show Me The Curry