Neer Dosa with Coconut Chutney

Step 1: Prepare the Chutney Paste

In a mixer jar, add 1/2 tsp salt, 3/4 cup grated coconut, a small amount of water, a small piece of tamarind, and 2-3 green chillies. Grind to a coarse paste, adding more water if required to achieve the right consistency. Keep the paste aside.

Step 2: Prepare and Add the Tadka (Tempering)

Heat 1 tsp of oil in a small pan. Add 1/2 tsp of mustard seeds and let them splutter. Add a few curry leaves and fry for a few seconds. Pour the hot tadka over the ground chutney paste and mix well. The chutney is ready.

Step 3: Prepare the Dosa Batter

Wash and soak 1 cup of dosa rice in water for 2 hours. After soaking, drain the water and add the rice to a mixer jar. Add approximately 2 cups of water and grind to a smooth paste. Transfer the batter to a bowl.

Step 4: Adjust Batter Consistency

Add salt to the batter as per your taste. The initial batter will be thick. Add more water and mix well to adjust the consistency until it is very thin and watery, similar to buttermilk.

Step 5: Cook the Neer Dosa

Heat a dosa tawa or flat pan on high flame and spread some oil evenly. Mix the batter well and pour a ladleful from a height all over the hot pan to form a lacy crepe. Cover with a lid and cook for 1 minute on low flame. Open the lid, fold the dosa, and remove it from the pan. It only needs to be cooked on one side.

Step 6: Serve

Serve the hot and soft Neer Dosas immediately with the prepared coconut chutney.

• Ensure the batter is very watery, like thin buttermilk, for lacy dosas.

• The pan must be very hot before pouring the batter.

• Do not try to spread the batter with the ladle; pour it from a height to create the signature net-like texture.