Neerdosa

Ingredients

Idli rice or sonamasuri rice, 1 cup

Desiccated coconut, 3 tbs

Or

Fresh grated coconut, 4 tbs

Salt, 1 tsp

Water, 2 cups

Oil, to grease

I used desiccated coconut and idly rice
Please don’t add any more or any less than two cups of water.

Preparation:

• Soak the rice for 4 to 5 hours.
• Drain the water and transfer to a blender. 
• Add coconut, ½ cup water and grind to a smooth paste.
• Add a little water if required.
• If you add lot of water, the rice will not grind.
• Add salt and the remaining water, to get a milk like consistency.
• Heat a wide edge pan on medium heat.
• Grease with coconut oil using a brush or tissue paper and lower the heat.
• Carefully pour a ladleful of batter onto the center of the hot pan.
• Lift and tilt the pan to evenly spread batter to the edges. Do not spread with a ladle!
• Fill if any gaps to make it even.
• Cover and cook for one minute, you will see the edges leaving the pan. Do not let it brown.
• Make a triangular fold with your hands and remove it carefully with a turner.
• Place the neerdosa on a plate without letting one touch another.
• Repeat the same process, making sure to stir the batter before every pour.

Your neerdosa is ready, enjoy with chutney or egg roast.
Note: If the batter is too thin, the dosa will stick to the pan and crack
If the batter is too thick, it will not flow evenly

Thank you 😍
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