Neer Dosa (Mangalorean Style)

Ingredients

• 1 cup rice (preferably sona masuri or any regular rice)
• 2 ½ cups water divided
• ¼ cup fresh grated coconut (optional but recommended)
• ½ teaspoon salt
• oil for greasing

Steps

1. Rinse sona masuri rice 2-3 times under running water until clear to remove extra starch, then drain.
2. Soak in enough water in a large bowl for about 5-6 hours or overnight.
3. Drain the soaked rice.
4. Blend the soaked, drained rice with optional but recommended fresh coconut and ½ cup water to a smooth paste.
5. Put in a mixing bowl and mix well with 2 cups water and salt. Add a little more water if too thick.
6. Over medium heat, warm a seasoned iron tawa or nonstick pan and grease lightly with oil.
7. When hot, pour a ladleful from the outside edges towards the centre into a thin round dosa. The thin batter will spread on its own.
8. If desired, drizzle oil around the edges, or leave it out.
9. Cover with a lid and cook over medium-low heat for about 40-60 seconds or until the edges pull away from the pan. It does not need cooking on the other side.
10. Gently fold into a half-moon, then a triangle. Put on a plate and repeat with the remaining batter.
11. Serve hot or warm with coconut chutney, tomato chutney, sambar, pickle or your preferred side.