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Neer Dosa

Thu, Nov 08, 2012, 05:32 PM

Neer Dosa


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


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.

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