Impossibly thin, lacy rice flour crepes requiring no fermentation — the Tulu Nadu coastal Karnataka breakfast that is the most delicate of all South Indian crepes.
Ingredients
1 cup raw rice — soaked 4 to 6 hours
1/4 cup freshly grated coconut — optional but traditional in coastal version
2 cups water — to make a very thin batter
1/2 tsp salt
Method
Drain soaked rice. Blend with fresh coconut (if using) and 2 cups water into a completely smooth, very thin batter — thinner than water, almost like diluted milk.
Neer means water in Tulu — this is the characteristic of this dosa. No fermentation needed.
Add salt. The batter should pour easily and coat a ladle very lightly.
Heat a non-stick or well-seasoned iron tawa on medium-high until very hot.
Lightly grease with a small amount of oil.
Pour a full ladle of batter from a height in a circular motion — do not spread.
The thin batter will run and fill the tawa naturally creating a lacy, holey pattern. Do not tilt or spread.
Cover with a lid. Cook on medium 1 to 2 minutes only — the steam finishes cooking the top. Do not flip neer dosa.
Gently fold and serve with coconut chutney or fish curry.