Thursday, July 28, 2016

Neer Dosa / Lacy Rice Crepes ~ Day 164

 Neer = Water
Dosa = Crepe
This South Indian delicacy is so easy to make with minimal ingredients.  These soft, lacy, melt in your mouth dosas make an excellent breakfast dish or evening snack.

Preparation time: 10 minutes + 6 hours soaking time
Cooking time: 15 minutes
Yields: About 12 to 15 dosas

  • Raw rice (sona masoori or long grain) - 2 cups
  • Freshly grated coconut - 1/4 cup
  • Salt - to taste
  • vegetable oil - for frying

  1. Soak the rice in enough water for 4 to 6 hours or overnight.  Drain the rice and place it in a blender along with coconut.  Add enough water and grind into a smooth paste.
  2. Transfer the ground rice into a mixing bowl.  Add salt and mix well.
  3. Add 2 to 3 cups of water to the batter and mix well.  The batter should be very thin like the consistency of milk.  Let the mixture rest for 15 minutes.
  4. Heat a non-stick or a cast iron griddle (season well). Once the griddle is hot enough, take a ladle full of batter and pour it in the center.  The batter should spread to the sides, if not lift the pan and swirl so that the batter coats the pan. Fill the gaps with more batter.  Spoon some oil around the edges of the dosa. Cover and cook for 30 seconds.  Remove the lid and cook for another 30 seconds.  
  5. Fold the dosa into a triangle and remove from the heat.  Repeat the process with rest of the batter.
  6. Serve hot with your choice of chutney or pickle.

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