Thought for Today
Neer Dosa Recipe
Ingredients:
- 1 cup rice flour (preferably fine rice flour)
- Salt to taste
- Water, as needed
- Coconut oil or any cooking oil, for greasing
Instructions:
- Prepare Batter:
- In a large mixing bowl, add rice flour and salt to taste. Mix well.
- Gradually add water, a little at a time, while continuously stirring to form a smooth and thin batter. The batter should have a pouring consistency, similar to that of buttermilk.
- Rest the Batter:
- Let the batter rest for about 30 minutes to 1 hour. This allows the rice flour to absorb water and ensures a better texture for the dosas.
- Heat the Tawa (Griddle):
- Place a non-stick tawa or skillet on medium heat and let it heat up.
- Grease the Tawa:
- Once the tawa is hot, lightly grease it with a little coconut oil or cooking oil. You can use a piece of cut onion or a kitchen towel to spread the oil evenly on the tawa.
- Pour the Batter:
- Stir the batter well before making dosas. Then, take a ladleful of batter and pour it onto the center of the hot tawa in a circular motion, starting from the outer edge and moving towards the center. Do not spread the batter like regular dosas; Neer dosas are thin and spread naturally.
- Cover and Cook:
- Cover the tawa with a lid and let the Neer Dosa cook for about 1-2 minutes on medium heat. There's no need to flip the dosa as it cooks only on one side.
- Remove and Serve:
- Once the edges of the dosa start lifting slightly and the surface appears cooked, use a spatula to gently loosen the edges of the Neer Dosa from the tawa. Fold the dosa in half or roll it up and transfer it to a plate.
- Repeat:
- Repeat the process with the remaining batter, greasing the tawa lightly before making each Neer Dosa.
- Serve:
- Serve hot Neer Dosas with coconut chutney, sambar, or any South Indian curry of your choice. They also pair well with sweetened coconut milk.