Remember my last post?? The Chicken Ghee Roast? Neer Dosa is a perfect combination with chicken ghee roast. Soft, delicate, paper thin and lace like dosas which require no fermentation at all. These are a perfect breakfast dish with a spicy, red coconut chutney. It’s important to get the right amount of water in the batter which helps give the dosa that paper thin consistency.
Neer Dosa (Naturally Gluten-Free)
- 1 cup Raw rice
- 2 tbsp Coconut grated
- 2 &3/4 cup Water
Soak the washed rice in water for 4-8 hrs.
Drain the rice and grind along with the grated coconut to form a smooth paste. (I added about 1/2 cup of water from the total 2 & 3/4 cups of water).
Pour the batter into a large bowl along with the remaining water (2 &1/4 cups).
Add salt to taste.
Heat a large pan with high sides over medium-high heat. Once hot, pour a ladle of the batter into the pan and move the pan around so the batter equal distributes all across and forms a thin layer. Place a lid on the pan.
Cook on medium-high heat for 2-3 mins. You will notice the sides of the dosa will start to pull away from the pan.
Fold this into half and then quarters using your hands.
Make sure you mix the batter well every time you make a dosa. Since the batter contains a lot of water it is important to do this (to obtain a uniform mixture). Do not place the dosas on top of each other when they are hot as they will stick together.