Neer Dosai

Medium Grain Rice – 1 cup (we used Sona Masoori)

Grated Coconut – 1/4 cup (optional)

Salt – to taste

Water (for grinding) – 3/4 cup

Additional Water – 1.25 cups

Wash and soak Rice in water for 5-6 hours.

Drain the Water and transfer the Rice to a grinder.

Add the Coconut and 1/4 cup fresh Water.

Grind, adding a little Water at a time.

ip: adding less Water in the beginning, helps grind better.

Once the batter is ground fine, transfer to a bowl and add additional Water. Total 2 cups of Water.

Add Salt and mix well.

Heat a flat non-stick skillet on low-medium heat.

Once hot, drop a few drops of Oil on the skillet , smear with paper towel and wipe off.

Drop a ladle of batter and spread by picking the skillet and rotating.

Drop a few drops of Oil around the edges of the dosa, cover and allow to cook for a couple of minutes.

Remove lid, with a flat spatula, loosen the edges and fold the dosa into half and into quarter after that.

Remove from skillet and transfer to a plate.

Serve hot with Chutney, Sambar, Stew or Egg Curry.