|1.||Raw rice 1 cup|
|2.||Coconut gratings 1/4 cup|
|3.||Thick aval / atukulu / poha / avalakki / beaten rice 1/4 cup|
|4.||Salt to taste|
and soak raw
rice and aval.
Keep aside for 2-3 hours.
Here is a key step of the recipe for neer dosa: Grind coconut, rice and aval into a very fine paste.
the paste to a utensil.
Add salt and water. Mix. The neer dosa batter is ready.
The batter should be very thin like the batter of a rava dosa.
flame to high.
Heat a dosa tava well. Otherwise, the batter will not spread properly.
Coat the tava with little oil.
the batter in a laddle.
Pour the batter from a height, so it spreads quickly.
Continue to pour the batter till it covers the entire tava.
If there are big holes in the raw dosa, pour batter just enough to cover the holes.
If there is batter concentration at one or more edges of the tava, hold its handle, lift it and gently and slowly rotate it.
Pour little oil at the edgesof the
Set the flame to medium.
light brown spots appear at the center of
the dosa, and when
the batter does not stick to your finger when you touch the dosa:
Separate the dosa from the tava, at the edges, using a spatula.
Lift the dosa from the tava.
about half of one side of the dosa and fold it to overlap the
Lift one corner of the dosa and place it on the other corner to get a triangular shape.
dosa is ready.
|TIPS||How to make Neer Dosa?|
|1.||Cook neer dosa on one side only.|
|2.||Unlike regular dosas, the neer dosa will not have golden brown color. So do not over cook the dosa, as doing so makes it dry.|
|3.||Use a thick, tender coconut instead of a regular coconut to make the neer dose more tasty.|