Neer Dosa

Rice - 2 cups

Grated Coconut - 1 cup (preferably tender coconut)

Salt - to taste

Method

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.

Serving Suggestions

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

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

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

     - 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).

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