Neer dosa

What to get ready

• Rice 400 g
• Shredded coconut 120 g
• Oil 80 ml
• Salt 12 g
• Coconut milk 160 ml
• Rice flour 40 g
• Sugar 12 g

Method

1. 1 Soak the rice for 4 hours, then blend it with grated coconut and 300 ml of water until it forms a smooth, milky paste.
2. 2 Add more water to the pond until it becomes diluted to the point of a continuous flow; "neer" means water, so making the pond thick is wrong from the start.
3. 3 Season with salt and a little sugar, let the mixture rest for 10 minutes, then stir again.
4. 4 Heat a pan until it's moderately hot, coat it with a thin layer of oil, then pour the paste over it in a very thin layer.
5. 5 Cover and cook for 60 seconds without flipping; the cake is cooked by steam, resulting in a soft, smooth, and white texture, and is best served with coconut milk.

With an appliance

• Oven 31 min

  Replace step 5: Place the pan with the thinly coated batter in the middle rack of the 200-degree oven for 3 minutes, without flipping and without turning on the top heat, so that the cake cooks by moisture, retaining its white color and soft, smooth texture.