Categories: Dosa

Ingredients

• Rice - 2 cups
• Grated Coconut - 1 cup (preferably tender coconut)
• Salt - to taste

Directions

1. Wash and soak the rice for 2-3 hours.

2. Drain and grind it to a smooth paste along with grated coconut.

3. Pour water and thin out the dosa batter. The batter should be very very watery. Add required salt.

4. Heat a dosa pan on medium low heat. The tawa should not be very hot.

5. Pour a ladleful of batter in the tawa and rotate the tawa so that the batter spreads evenly into a very thin crepe.

6. Drizzle few drops of oil, cover with a lid and cook on low flame for a minute or two.

7. Gently remove the dosa and fold it into a triangle.

8. This dosa remains very soft for a long time. So you can make this well ahead of time for parties, for guests or picnics.

9. Serving Suggestions

10. - In Karnataka, neer dosa is typically had with some chutney (coconut chutney, tomato chutney etc.) for breakfast.

11. - It is also commonly had with fish curry or prawns curry.

12. - It also goes very well with chicken curry, egg kurma or any other veg kurmas or stew.

13. - It is also quite common to have neer dosa with Rasayana (made with some kind of fruit like banana, mango or orange mixed in coconut milk and sweetened with jaggery or sugar).

14. - Some people also like to have this with some grated coconut sweetened with sugar or jaggery.

15. Variations

16. - A similar dish is made among the muslims in south tamil nadu and south kerala called ‘Paalaada’. In Paalaada, coconut milk is used instead of grated coconut.

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