• Wash rice a few times, changing water in between.
• Soak rice in plenty of water for at-least 4 hours or overnight.
• Drain water and add soaked rice into a blender jar along with ½ cup of water.

  NOTE: Optionally, ¼ cup fresh grated coconut can also be added.
• Blend rice into a very smooth non-gritty batter. When you take some batter in between thumb and index fingers, the batter should be smooth.
• Take the batter out into a bigger container. Add salt and 1½ cups of water. Mix well. The batter will be very watery.

  NOTE: Reserve the ¼ cup of water mentioned in the recipe, use only if needed after making first dosa.

Make 1-2 trial dosas to adjust the heat and batter consistency

• Heat a cast iron tava/griddle on medium heat. Make sure the sides are getting heated too. 8-9 inch griddles work best for neer dosa.
• When griddle is hot and you can see gentle fumes rising, grease the griddle with oil/ghee. Splash the batter around the griddle. Cover the pan with a lid.
• After 30 seconds, remove the lid. If white streaks remain on the dosa or if dosa looks brittle/broken you may need to add 1/4 cup more water. It may also be due to griddle not being hot enough

Make rest of the neer dosa

• Grease the pan with oil/ghee before making each dosa.
• Mix the batter well, before each dosa, as the rice tends to settle at the bottom.
• Splash a ladleful(about 1/2 cup) of batter all around the griddle OR pour and quickly swirl the griddle to make the batter spread all around the griddle.

  NOTE: Please refer the video below for a visual guide.
  
• Cover the dosa with a lid and cook for 30 seconds.
• Spread coconut oil/ghee on top of the dosa.
• With a thin spatula, release dosa from the griddle and transfer to a plate.

  Tip: After transfering to a plate, fold the dosa so that the side with oil/ghee faces out. This will help prevent dosas from sticking to each other.
  
• Serve dosa warm with coconut chutney.