Saturday, June 13, 2015

Neer dosa

2 cups rice (soaked for at least 3 hours)
3/4 to 1 cup grated coconut

1. Grind rice, coconut into a smooth thin batter. Consistency should be like butter milk. Check for salt.
2.  Heat a pan on medium. Once hot, take a ladleful of batter and spread in a zigzag motion. Note: You cannot spread this batter like normal dosa batter.
3. Once the top of the dosa looks cooked (15 seconds usually), flip it and cook for 5 seconds.

Serve with a chutney of your choice. 

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