INGREDIENTS (250ml cup used)
- Rice (Sona masuri or Parimal rice or Surti kolam) – 1 cup
- Water – 1.5 to 2 cups or as required
- Salt – as required
- Cooking oil for making dosas
- Soak 1 cup rice in enough water for 4 to 5 hours or overnight. Drain the soaked rice and put the rice grains in to the wet grinder with some water. Start by adding little quantity of water and add more if the rice does not grind well.
- Grind the rice into a smooth batter and then transfer it in another bowl or pan.
- Add more water to get a thin flowing watery consistency. The addition of water depends on the quality and kind of rice. Add a little salt to the batter for seasoning.
- Next take a cast iron pan or a non-stick pan and heat ½ teaspoon oil.
- Swirl the pan to just spread the oil all over or spread it with a spoon or small piece of cotton kitchen napkin. Stir the batter and take a ladle full of batter.
- Pour the batter moving outwards to inside.
- Fill in the large gaps with additional batter.
- Cover with a lid and cook the neer dosa till done. Do not flip the dosa and do not wait for the other side to become brown. Fold the dosa into triangular shape on the tawa itself.
- Remove the dosa and place it on a plate.
- Prepare all the dosas similarly and place them separately without them touching each other.
- Serve neer dosa hot or warm with coconut chutney or stew.
1 cup of uncooked short-grain white rice contains 716 kCal of energy. Rice is a good source of carbohydrate and potassium.