Saturday, November 16, 2013

Neer Dosa / Rice Crepe


Sona Masoori Rice - 1 cup
Salt to taste
Ghee for each dosa (optional)


  1. Soak rice in water for 2 hours.
  2. Grind into a very smooth paste using little water.
  3. Add salt and mix well.
  4. Add approximately 3 more cups of water and get the batter to pouring consistency like that of milk.
  5. Heat a griddle preferably a cast iron griddle.
  6. If using the cast iron griddle, rub little oil on the heated griddle using a halved onion/potato or a pumpkin stem.
  7. Take half a ladle of batter and splash it on the heated griddle to form a very thin layer.
  8. Take a little more batter in the ladle and splash the batter over the uncovered area of the griddle.
  9. Cover the griddle and cook for a minute.
  10. Now remove the cover and let the dosa roast little bit.
  11. When the dosa leaves the edges, carefully pull it off the griddle.
  12. Serve hot topped with ghee along with onion/garlic coconut chutney and/or coconut jaggery mixture.


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