The dish comes from South India.
Neer dosa/Niir Dosa – soft, thin, light lacy pancakes made of rice dough.
YOU WILL NEED:
1 cup of ordinary rice
1.5-2 glasses of water (if necessary)*
salt to taste
oil for greasing the pan
*The amount of water depends on the rice – the dough should be like liquid sour cream
- Soak 1 cup of rice in water for 3-4 hours or overnight
- Drain the liquid and grind the rice in a food processor until it becomes a smooth liquid slurry.
- Pour the rice mixture into a convenient deep dish and add salt and water to it – about 2 cups of water to 1 cup of rice.
- In a small cast iron skillet (or a nonstick skillet), heat about 0.5 teaspoon of oil per pancake.
- Using a ladle, pour some rice batter onto the pan, as we do with regular pancakes. Just don’t move the dough around the pan with a ladle, but turn the pan in circular motions so that the dough is evenly distributed over it.
- Cover the pan with a lid and fry the Dosa until done. But do not fry them until they turn brown and do not turn them over – the finished Dosa should be well laced and lag behind the pan.
- Fold the Dosa into a “triangle” and place the Indian rice pancakes on a plate in such a way that the hot Niir Dosa do not touch each other – otherwise they will stick together.
- Niir Dosa is served hot or cold with savory or sweet gravies. In our case, it was spicy mushrooms in the Kerala style. And it was: “Mmmmm!”
