Neer Dosa

Neer dosa or water dosa is from the tulu region or Mangalore region of Karnataka.
Another one of my favourite recipes for breakfast, light, soft, fluffy and incredibly tasty.The best part you don't need to ferment this.
You won't even keep count when you start eating these.
The best side for this dosa is a stew , sambar or a spicy chutney.

Serves 4

Dosa Rice 2 cups
Shredded Coconut 1/2 cup
Cooked Rice 1/2 cup
salt to taste
Oil for cooking.

Wash and soak dosa rice overnight or atleast 6 hrs.
Grind the soaked rice in a wet grinder or a mixer.
Once you a get a coarse paste add the cooked rice and coconut into the grinder.Add salt.Add water to make a fine paste, the finer the better.
Transfer to a bigger bowl and make the batter as free flowing as possible by adding water.The batter should be thinner than normal dosa.

Heat a non stick griddle or a well seasoned one.
Add some oil on the griddle, now add the batter from outside in .(For a normal dosa , we add batter inside out)
Cover with a lid. After about half a minute remove the lid and add spread some oil over the dosa.Do not let the dosa crisp, it tastes better without the crispiness.

Once the dosa is cooked, take it out and serve it on a plate.Enjoy with some spicy chutney.

Tips
Make sure the griddle is well seasoned.
Do not make the batter too thick or too thin. Dosa will stick to the pan.
No need to flip the dosa.
Make sure to mix the batter well before pouring it onto the griddle each time.
Make the dosa fresh if possible, it tastes the best when made immediately.
You can make various versions of neer dosa, you can add onions, green chillies, curry leaves, ginger, cumin seeds,hing and coriander leaves to the batter while grinding.
DO not layer up cooked dosas like regular dosas, they stick when hot.