Nei Dosai

Ingredients

• - 2 cups main flour or batter base
• - 1/2 cup fresh grated coconut
• - 1 tsp mustard seeds
• - 2 tbsp sesame oil or ghee
• - Salt to taste
• - Accompaniment chutney or sambar

Method

1. Prepare fermented dosa batter: Use well-fermented batter or make fresh — grind 2 cups rice and half cup urad dal. Ferment overnight.
2. Heat tawa: Heat a flat tawa on medium heat.
3. Add generous ghee: Add 1 full tbsp ghee to the tawa. The ghee is what makes nei (ghee) dosai special — it is not a low-fat dish.
4. Pour batter: Pour a ladle of batter and spread into a thin round.
5. Add more ghee: Drizzle another half tsp ghee all over the surface of the dosa while it cooks.
6. Add ghee around edges: Add more ghee around the edges. The dosa should be frying in ghee, not just oiled.
7. Cook until golden: Cook on medium heat 3-4 minutes until the base is deep golden and the edges are brown and crispy.
8. Flip: Turn and cook the second side 1-2 minutes.
9. Add final ghee: Add a tiny bit more ghee on top when flipped.
10. Serve: Nei dosai is rich, golden and aromatic with ghee. Serve immediately with coconut chutney or sambar.