Ingredients :
Dosa rice - 1 cupRagi(whole) - 1 cup
Grated coconut - 3 to 4 tbsp (Optional)
Salt to taste
Method:
Soak rice and ragi for 4-5 hrs or overnight.
Take both of them in mixer jar. Add grated coconut, salt. Add little water and grind into smooth paste. Take the batter in a vessel. Add some water and adjust the consistency. Adjust salt as per your taste. Batter should be watery or in neer dosa consistency.
Heat the pan or tawa. (Normally I use iron griddle for making dosas. Especially for neer dosa, iron griddle is preferable). Keep the griddle on high flame. Flame should always be in high while pouring neer dosa batter. Put some oil on griddle, preferably sesame oil. Spread it nicely all over the griddle, so that we can easily remove the dosa from the griddle, else it may stick to the griddle.
Pour the batter on the griddle moving outwards to inside or just like making rava dosa. Do not spread the batter using the back of ladle, like the way we do for other dosas. It's ok if there are some small gaps. No need to fill those gaps.
After pouring the batter, reduce the fame to medium. Close the lid and allow it cook for 1-2 mins.
Remove the lid. Put some ghee or oil on top of dosa. Remove the dosa from griddle and make a triangular fold or just 1 fold and place it in a plate or casserole.
Continue making other dosas in this way. Stack them all in plate/casserole.
