Last week, I soaked raw rice to make batter for Appam. But I didn't have enough quantity of grated coconut. So I kept the soaked rice in fridge and prepared Neeru Dosa in the next morning. As the name indicates, it's batter is of little watery consistency. It is a tasty variety of 'Dosa'.
Soaked raw rice - 1 cup
Cooked rice - 2 tbsp
Coconut - 3 tbsp
Onion sliced - 1/2 of a medium one.
Salt - to taste
Grind the ingradients well using enough water. Keep the consistency little watery. Pour the batter into a vessel. Add few drops of cooking oil and one sliced onion into the batter. Heat a pan. Keep on medium flame. Grease the pan lightly with oil. Pour one ladle of batter in the pan (this includes the sliced onions). Don't spread the batter with the ladle. Instead, rotate the pan holding the handle so that the batter spreads uniformly to make a round shape.
|Neeru Dosa in the pan|
When preparing dosa, after spreading the batter on the pan, I usually cover the pan with a lid and removes it just before turning it. When one side is done, turn it and cook for few more seconds. (I use gingelly oil for this preparation. Before turning the dosa, I sprinkle very few drops of gingelly oil on the dosa.) Serve it hot with tomato/coconut chutney.