By Suprita Mitter
November 22, 2024
Neer dosa, a delicacy from Karnataka, is a light, lacy rice crepe perfect for any meal. Its delicate texture and subtle taste make it an ideal companion to chutneys, curries, or even sweet jaggery. Simple, wholesome, and utterly satisfying, it’s comfort on a plate.
1 cup raw rice Water 2-3 cups Salt Oil
Rinse the raw rice thoroughly and soak it in water for 4-6 hours or overnight. Drain the soaked rice and grind it into a smooth paste using a blender, adding water as needed. The batter should be thin, resembling the consistency of milk.
Transfer the batter to a bowl, add salt, and mix well. If the batter is too thick, add more water to make it pourable.
Heat a non-stick or cast-iron dosa pan over medium heat. Grease it lightly with oil using a kitchen towel or brush.
Pour a ladleful of batter onto the hot pan. Unlike regular dosa, do not spread the batter; simply tilt the pan to let the batter spread thinly and evenly.
Cover the pan with a lid and cook on medium heat until the edges start to lift and the dosa turns opaque. There's no need to flip it.
Gently lift the dosa with a spatula and fold it into a triangle or roll. Repeat the process for the remaining batter.