1. soak 1 cup rice in enough water for 4 to 5 hours or overnight. i generally soak overnight and then grind them the next day.
2. drain the soaked rice and add them in a wet grinder jar.
3. just add enough water for grinding the rice. if you add all the water then you won’t be able to grind the rice well.
4. grind to a smooth batter and then take it in another bowl or pan. the batter should not have tiny coarse particles of rice. if the grinder becomes hot, then wait for some minutes and then grind again.
5. add more water to get a thin flowing watery consistency almost like that of milk. i added 2 cups of water for 1 cup of rice. the addition of water depends on the quality and kind of rice. so add water accordingly. you can add from 1.5 to 2 cups of water.
6. add salt as required.
7. in a cast iron pan or a non stick pan. drizzle ½ tsp of oil. before adding the oil, if using a cast iron pan, sprinkle some water to check the temperature of the pan. if the water droplets sizzle and evaporate, then the pan is ready to make dosas. avoid doing this method on a non stick pan as adding water on a hot non stick pan, will affect the non stick coating.
8. just spread the oil all over with a spoon. you can also use a small piece of cotton kitchen towel to do the same. or you can dip half of an onion in oil and smear the pan with the halved onion.
9. stir the batter in the pan/bowl and take a ladle full of batter.
10. then pour the batter moving outwards to inside like the way we do for rava dosa. or you can just spread the batter and tilt/rotate the pan. do not spread the batter with the back of the ladle like the way we do for regular dosas.
11. fill in the large gaps too with some of the batter.
12. cover with a lid and cook the neer dosa till done. don’t brown it.
13. here the neer dosa is done. neer dosa is never flipped. just the base has to be cooked well. when the dosa is cooked, it separates from the pan.
14. make a triangular fold on the tawa itself.
15. then remove the dosa and place it in a plate. make neer dosas this way and place them separately without them touching each other in a plate. once they cool down, you can keep them in a casserole or an airtight container/dabba.
16. serve neer dosa hot or warm with coconut chutney, veg sagu, veg korma. neer dosas remain soft even after they get cooled down. so you can serve them later too.
