Neer Dosai

                          Neer Dosai, a popular Dosai variety from Karnataka was tasted by me at my brother's house in Mumbai before a couple of months during my visit to Mumbai. My thanks to their maid from Karnataka for this recipe.

                        This Dosai can be made fast, if we have a stock of fine rice flour. It tastes perfect with the Onion and Tomato Chutney.Actually this recipe with the name Paccharisi Dosai has been read by me in several cookery pamphlets given as a supplement with all the Women's Magazines.But I never tried it.

                       The maid from Karnataka and also all the recipes give directions only for soaking raw rice, grinding with the coconut and making Dosais.

                  I tried both the ways and I find using the rice flour easy and best.

Neer Dosai

To make 6 Neer Dosais.

Ingredients  :

Raw rice  1 cup  /  Fine Rice Flour  1 cup.
Grated coconut   1/2 cup
Salt, Oil

Method  :

1. Soak the rice for 2 hours and grind into a fine paste with the coconut and salt

   If you are using Rice Flour, the coconut should be finely grated or ground in
   the mixer.Then the rice flour,coconut and salt must be mixed with water and
    a batter without lumps should be prepared.

2. Whether your are soaking rice and grinding with coconut or using rice flour
    and finely ground coconut, the batter mixed with the salt should be very
    watery. This is important.That is why, it is called Neer Dosai. 

3. Heat the Tawa, pour the batter evenly on the Tawa in the form of a Dosai.Do
    not touch the Tawa with the Laddle ( Karandi ). Again very important.Appa
    Kadai can also be used. Close with the lid.

4. As soon as it is poured on Tawa, pore form on the surface. Close with the lid.
    When one side is cooked, remove from the Tawa. It is similar to making
    Appam.The hot and tasty Neer Dosai with the unique flavour of coconut
    is ready.