Wondering about the name? This is a type of dosai which needs no fermentation and can be prepared within two hours of soaking the rice. If you have some unexpected guests you can prepare it for them. This used to be our fav breakfast and my mom is an expert in preparing this dosa. The dosa is very crispy and transparent at the edges. The batter is very thin, so the name neer dosa. You can see the design of the plate under the dosa because of its transparency.
1. Soak rice, dhal and methi seeds for 2-3hours.
2. Grind it to a fine batter.
3. Add salt and curd. Water should be added to make the batter thin.
4. Heat a dosa pan. Take a ladle full of batter and spread it from the outer edge. As the batter is thin it will slide and fill the inside portion.
5. Drizzle oil along the edges and cook on low flame till crisp and golden brown.
6. Serve hot with chutney.
7. For the next dosa heat the pan and then spread the batter. If the pan is not hot then you will not get the crispy outer edge.
Today Nithubala of Nithu’s Kitchen has posted a guest post featuring my blog. Please click here to read the post.