The base for this dish is Neer Dosa which is a special kind of dosa from Dakshina Kannada, prepared from rice and coconut. Neer in Kannada means ‘Water’. Traditionally, neer dosa is prepared by grinding soaked rice into a thin watery batter along with coconut and then made into thin pancakes. To add an extra taste to the traditional dosa, my MIL grinds the rice and coconut along with cumin seeds and curry leaves (added liberally) which tastes really good!!! There is no advanced preparation required to make this dosa. The best part is this dosa does not require any fermentation.
Here is the recipe.
Raw rice (Sona Masoori) - 1 cup
Grated coconut - 1/2 cup
Cumin seeds - 2 tbsp
Curry leaves - 1 small bunch (this gives a unique taste)
Salt to taste
Water (to grind)
Oil to make dosa
Wash rice and soak it in water for around 3-4 hours, I usually soak it overnight.
Grind soaked rice to a fine paste along with coconut. Now to the fine paste add cumin seeds, curry leaves and salt and grind this once. Add enough water to bring the batter to a thin consistency.
Heat a dosa griddle and pour 1 ladle full of mixture in center. Tilt griddle in all directions to allow batter to spread thinly. Alternately you can splash the batter on the griddle. Pour a tsp oil and close the griddle with a lid. After a minute or 2 lift the lid. If you see that the dosa has come up at the edges, then the dosa is ready. This dosa is roasted only on one side.
Serve hot with any chutney.