To begin making the Mangalorean Neer Dosa Recipe; we will first soak the rice in completely immersed in water for at least 3 hours

Once the rice is soaked well, drain out the water

Grind the soaked rice, coconut and salt in a blender adding water little at a time to make a smooth batter

It is important to add a little water at a time to grind the rice into a smooth batter

When you feel the batter between your fingers it should be smooth and not coarse

Once the Neer Dosa batter is ground, transfer it to a large bowl

Add enough water such that the dosa batter has a smooth flowing consistency

The consistency of the batter should be such that the batter has a very thin coating at the back of the spoon and not a thick coating

If if forms a thick later, then the you need to add a little more water

Check the salt levels and adjust to suit your taste

The Neer Dosa batter is now ready to be made

The Neer Dosa is made very similar to the Rava Dosa

To make the Neer Dosa, we don’t spread it on the pan like a pancake or a regular dosa

We pour the dosa batter on the hot pan and it will spread itself creating holes

Note: It is a good idea to use an iron pan, as the texture and the softness of the dosa comes out perfectly with an iron pan

To begin, make sure you have a greased and seasoned iron pan

Grease and preheat the iron pan until it is sizzling hot

When you sprinkle water on the pan; the water will sizzle and evaporate

Once you have the right heat on the pan; pour a ladle of the batter in a circular motion starting from the outer edges

The batter will sizzle and flow to spread itself

Fill in the batter where there are gap, but do allow the dosa to have a few tiny holes

There is no need to sprinkle oil to cook the Neer Dosa

The Neer Dosa cooks very quickly; when you notice the top of the dosa is no longer raw, the Neer Dosa is cooked and has a rich white colour

The cooking process will take less than 30 seconds per dosa

Slide a flat spatula from the sides of the pan and fold the Neer Dosa into a half and then into another half to form a triangle

Place the Neer dosa on a platter and continue to make Neer Dosa’s the similar way

Make sure you place the Neer Dosa’s away from each other when they are hot; as they tend to stick to each other

Once they cool down, you can place them one on top of the other; into a covered bowl and serve warm

Serve the Mangalorean Neer Dosa Recipe along with Manoli Curry or Egg Curry for Breakfast, Lunch or Dinner