Neer Dosa with egg curry
Recipe for Neer Dosa
Ingredients
1) 2 cups raw rice
2) ½ cup grated coconut
3) Salt to taste
4) Water as required
Method:
Soak the rice in water for 3-4hrs or overnight. Grind the rice along with the grated coconut to a smooth paste. Add water to the paste and salt to taste. The neer dosa batter has to be watery and not thick.
The whole trick of making the neer dosa is in spreading it. Take a non-stick pan that has edges, pour a ladle full of batter and spread that batter by rolling the pan. Cover and cook for 2-3minuts. It may look uncooked and delicate, gently take it off the pan, give it one fold and leave it to cool. Only when cool you can stack one over the other (if you do it before it cools, it will stick to each other).
Enjoy neer dosa, with egg, fish, chicken, mutton, vegetable curry or just plain chutney. You can also roll with grated coconut and jaggery for a sweeter version.
