“Neer” in tulu language means water and this dish gets its name because the batter is as thin as water :) We call it “paanpole” in konkani and this is one of the dosa’s I can prepare very well! We make it for breakfast,lunch or dinner. These are so light that I can gobble up a dozen dosas in one sitting ! It goes very well with any meat curry or chutney and one of the best ways to eat this is to dip it in hot chai. Try it and you’ll know what I mean :) There are basically only 3 ingredients for this dosa…water,rice and salt. But if your dosa’s break while making them, you can add a little bit of maida (AP flour) to the batter.

Ingredients:

2 cups rice,soaked overnight
water as needed
salt to taste
oil for frying.

Method:

Soak the rice overnight and blend it with water in a mixie. You can add water as needed even after you finish blending it so that it gets water like consistency.

Remove in a vessel and add salt to taste. If you happen to add more water later on, keep checking for salt.

Take a frying pan and heat it on a medium high flame. Drizzle a little bit of oil. What we normally do is, peel and cut an onion into half. Take a fork and stick it in the onion with the flat side facing down. We dip it in a small vessel with oil and then just roll the onion on the frying pan.

Very little oil is used and the onion ensures that the entire pan is coated with oil.

Take a spoonful of batter. Hold the handle of the pan in your left hand. Drop the batter and move your hand so that the batter covers the entire surface of the pan. Cover it for a few seconds.

Uncover it.The upper surface should be dry. The sides will come up and the dosa will be easy to remove. There is no need to fry it on the other side since the batter is so thin it gets cooked pretty soon.

Repeat for other dosa’s. You can fold it in triangles and serve hot.

Edited to add:

Many of you have written to say that it is difficult to make these. I have grown up seeing my family make these so I know the consistency of the batter and it becomes easier. You can start with a milk like consistency and then gradually you can try the water-like consistency. If the batter is milk like consistency you may have to fry it on both sides. If you eat eggs,you can add one egg to the blender while blending the batter. Initially I started using eggs but now I use just rice and water. Then again, you can add maida directly to the batter if you dont eat eggs. And each time you make dosa’s you have to stir the batter well before spooning it up. In the end, most of the times I have had to add more water to the batter as it becomes a little bit thick. Happy cooking everyone :)