Neer Dosa

Soft, translucent, melt-in-the-mouth dosas.

very flavorful yet a perfect neutral accompaniment to mild spicy curries and sides such as Kerala style curries and stews (You can find my Kerala style chicken stew recipe here and a vegetarian version here.)

I personally love making these as an accompaniment to curries and stews because of how tasty and light and easier than chapatis they are to make! 1 cup of rice makes 10 of these! I have made them for several dinner parties and I would say on an average a person eats 4 neer dosas in one meal. So if you do the math, you eat less carbs!

You will need:

1  cup of rice (ideally, use the kind of rice that’s used for making flour, this variety is normally less fragrant, unlike basmati or ambe mohar).

4 cups water for soaking the rice

1 cup fresh grated coconut

salt

water for grinding

Prcedure:

• Wash the rice thoroughly and soak it in water for at least 4 hours. Can be soaked overnight or through the day.
• At the time of preparing dosas, drain the rice completely to prepare for grinding
• take the rice and coconut altogether or little at a time, depending on the quantity you are making and the size of your blender and grind it to a very very fine paste.
• I cannot emphasize enough how fine this mixture needs to be. Add only a little water as needed. If you add too much water in the  beginning, you will not get  a fine paste, instead you will get a gritty mixture, which refuses to grind finer.

• After you complete grinding, check the consistency of the paste by running it between two fingers. If you feel a gritty texture, strain the mixture through a fine sieve.
• Take the fine paste and add about 6-8 cups of water to it. Add salt to taste
• The consistency of the batter after adding the water is like low fat milk or thin buttermilk.

• Heat and greases a pan/ griddle
• Pour a cup of batter onto the pan, it should immediately splutter and spread on the pan. Pour on the entire pan.
• cook on low heat, covered for the first couple of minutes.
• In a few minutes, the edges will start lifting up. Do not brown the dosa, when the edges all curl and lift up, flip the dosa, let cook for a few seconds and its done.
• Add a few drops of oil on the edges if needed. You ight need to add more oil for the first few dosas, till the griddle gets seasoned.
• Fold it in half on the griddle itself and transfer it in a box with some ventilation.

• You can make these a little beforehand and keep them

Serve warm with a flavorful curry or stew! Look here, for a delicious kerala style chicken stew that goes well with these dosas. You can also find a vegetarian version of the stew here.