Ingredients:
Dosa Rice – 3 cups
Coconut Grated – 1 cup
Salt
Ingredients for Coconut and Jaggery:
Coconut Grated – 1 cup
Jaggery – 3/4 cup
Cardamom powder – 1/4 tsp (optional)
Method:
Wash Rice and then soak the same in water and leave for 4-5 hours. Grind Rice and grated Coconut in a mixer grinder until you obtain a smooth paste. Add salt and 1 glass of water to it. The batter should be much thinner than that of a normal Dosa batter.
How to Make Dosa:
Heat the normal Dosa Tawa (One can’t use non-stick pan for Neer Dosa). Grease the Tawa with oil, spread the batter on it as thin as possible. Close the lid. The dosa is quite thin and unlike the normal dosa, this dosa should be baked on only one side. Hence, do not turn the dosa. Once baked, fold the dosa and serve with Chutney or Coconut Jaggery mixture or with Pickle.
Coconut and Jaggery Method:
Hand mix grated Coconut and powdered Jaggery well. Add cardamom powder and leave for 10-15 mins so that the Jaggery melts and mixes well with coconut. One can have this only with Neer Dosa.
If prepared well, this Dosa can be had even after 4-5 hours after baking, when the dosa is not hot. When you eat this Dosa, you feel less thirsty. But unlike the normal dosas, you can’t fill your stomach with neer dosa by having just 3 Dosas or so.
Related Recipes:
Sweet Dosa
Adai
Guliyappa or Paddu
Sweet Paddu or Paniyaram
Sweet Poha or Sweet Avalak…
Raagi Rotti or Finger Mill…
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