Neer dosa

Neer dose literally means water dosa. This crêpe, which is part of Udupi cuisine is very light and requires no fermentation.  

Ingredients:
Raw rice - 1 cup
Freshly grated coconut -2tsps
Salt and oil - As required

Method:
Soak the rice in water for 3 hours. Drain and grind it along with the grated coconut to a smooth paste.
Add salt and sufficient water to the batter. The batter should be in watery consistency. Heat an iron griddle on high flame. Grease it and pour ladles of the batter over it. Swirl the batter to spread evenly. Close and cook on one side. Alternatively, open and cook on both sides. The crepe will be soft and white in colour as the batter in not fermented. Serve it hot with red chutney or sambhar. 

Note:
Coconut milk can also be added to the batter to give it an extra flavour and softness.