Neer Dose Chutney

Method

1. 1

   Make neer dosa batter: Wash 2 cups raw rice. Soak 4 hours. Drain and grind with 2 cups water and half cup fresh grated coconut to a very thin smooth batter. Add salt.

2. 2

   Make the chutney simultaneously: Blend 1 cup freshly grated coconut, 3-4 green chillies, 1-inch ginger and salt with a little water to a smooth paste.

3. 3

   Add yogurt to chutney: Add 2 tbsp thick yogurt to the coconut chutney. Blend again briefly.

4. 4

   Make tempering for chutney: Heat 1 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal, 2 dried red chillies and curry leaves.

5. 5

   Add tempering to chutney: Pour over the blended coconut chutney. This is the neer dosa chutney.

6. 6

   Make neer dosa: Heat a flat iron pan. Lightly oil it.

7. 7

   Pour thin batter: Pour a ladle of the very thin batter and swirl the pan to spread into a thin transparent round.

8. 8

   Cover and cook: Cover with a lid and cook 1.5-2 minutes on medium heat. Do not flip.

9. 9

   Remove: The neer dosa should be thin, white, soft and lacy.

10. 10

    Serve together: Neer dosa chutney is specifically designed to be served with neer dosa — mildly seasoned to complement the delicate rice crepe.