Special Neer Dosa
A Popular North indian Breakfast
Rice : 1 cup –
: ¼ Cup –
to taste –
: 3 cup –
: 1 tsp –
Soak the rice in
for 2 – 3 hours.
Drain off the
and add grated
Grind for 2 – 3 minutes. Don’t add
at this stage- adding less
in the beginning, helps grind the batter to a finer paste.
Add ½ -1 cup
and grind to a fine paste.
Transfer the paste to a vessel and add 1-2 cups
The consistency of the batter should be very thin and should not form a thick coating on the back of the spoon.
Heat a non stick frying pan and add 1 tsp of
and spread it around the pan to season it. You can also season the pan with an
. The pan should not be very hot.
Pour a ladle of the batter in the pan and swirl the pan by picking the pan and rotating in a circular motion till the entire pan is covered with the batter.
Cover the pan and cook on a low flame for 2 – 3 minutes.
Remove the lid and pour a few drops of
on the edges of the dosa. When the dosa is ready to flip it will begin to loosen at the edges of the pan.
Gently pick up the dosa from one end with a chapathi tong and fold the dosa into half.
And into quarter after that.
Remove from skillet / pan and transfer to a plate.
Serve hot with chutney, sambar, any curry.
Note : This dosa remains white and does not turn a golden color and is a very delicate dosa and needs careful handling.
This dosa batter does not need to be fermented and the dosa is cooked only on one side.