Photograph of the finished Neer dosa

India · Bánh cuốn nước gạo Neer dosa

Neer dosa

30 min Hands-on time + 4 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 14.1 oz
  • Photograph of Shredded coconut Shredded coconut 4.2 oz
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Coconut milk Coconut milk ⅔ cup
  • Photograph of Rice flour Rice flour 1.4 oz
  • Photograph of Sugar Sugar 0.4 oz

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.

Start cooking