Rinse the rice thoroughly and soak it in enough water for about 6-8 hours or overnight.
1 cup rice, water
Drain the soaked rice and add it to a blender jar.
Add grated coconut and blend, gradually adding water, until you achieve a smooth, watery consistency. The batter should be thin.
2 tbsp coconut, water
Add salt and water to the batter and mix well. Adjust water if needed.
2 cups water, salt
Heat a cast-iron skillet or girdle over medium heat.
Grease the pan lightly with oil. You can use a small piece of coconut husk or a brush or half cut onion for greasing.
oil
Pour a ladleful of batter onto the center of the pan. Quickly swirl the pan to spread the batter thinly.
Cover the dosa with a lid and cook for a minute or until the edges start to lift.
Once the edges are crisp, use a spatula to gently lift and roll the dosa. No need to cook the other side.
Repeat the process with the remaining batter. Stir the batter each time before pouring to maintain consistency.
Serve Neer Dosa hot with coconut chutney, vegetarian or non vegetarian curry, or sweetened coconut milk.
