Neer dosas are speciality Manglore dosas. These lovely, thin, lace-like dosas need just rice that has been ground to a very fine batter. I seriously don't know what is the best combination for neer dosas for I have mostly made them with coconut chutney or a masala gravy my sister was given by her Manglorean landlord in Goa. It just tastes as good with either of them.
For neer dosas you will need,
1 cup raw rice
2 tablespoons grated fresh coconut (optional, for even without coconut they turn out well)
salt to taste
Oil to grease the tawa
The tawa should be a flat one not caved in the centre and has to have a lid that will close to trap the steam within.
Soak the raw rice for 2 hours. Grind in a blender to a very fine batter. Add salt.( if you are adding coconut, grind with the rice.)
Keep in reserve extra water as you will be adding to the batter some water after pouring each dosa to keep the consistency thin.
Put your tawa on the stove. When optimally hot, add cooking oil on the tawa and spread to coat it.
Pour ladle fulls from the edges towards centre or more in a linear motion than circular. You cannot spread from centre with the back of the ladle as with the rice-lentil combined dosas.
Cover with the lid.
Cook dosas for a minute or two before opening the lid.
The edges may have lifted on their own. Carefully prise them out of the tawa and place on the serving plate.
Arrange them separated initially until they cool as otherwise they are bound to become a sticky pile.
Serve with coconut chutney which is ground very finely.
I am sending these dosas to Padma's Dosa Corner event
to Sia's RCI -Udipi-Manglore cuisine event originally started by Laksmi.