Neer Dosa: Mangalorean Rice Crepes

Ingredients

• Sona masoori rice - 1 cup
• Grated coconut - 1/4 cup
• Salt to taste
• Water - 2 cup
• Onion - 1 whole
• Garlic - 3 clove
• Dry Kashmiri red chilies - 3 whole
• Tomato - 1 whole
• Tamarind - 1 whole
• Salt to taste
• Oil - 3 tsp
• Mustard seeds - 1/4 tsp

Instructions

1. 1Soak the rice overnight, then the next day drain and rinse it well.
2. 2Grind the soaked rice with the grated coconut and enough water to make a very smooth, thin batter.
3. 3Transfer the batter to a bowl, add a little more water so the mixture is watery in consistency, and stir in salt; the batter does not need to be fermented.
4. 4Heat a non-stick pan until it is hot and ready for the batter.
5. 5Pour a ladle full of the batter onto the hot pan in a circular motion, holding the ladle close so the batter spreads thinly.
6. 6Hold the pan by the handle and gently tilt it so the batter runs and spreads evenly into a lacey crepe.
7. 7If the batter is the right consistency you will see holes forming on the surface; make sure you stir the batter well each time you make a new dosa.
8. 8Cover the pan with a lid and let the dosa cook for 2 minutes.
9. 9Do not flip the dosa; it cooks through on the top and should not be browned.
10. 10When the dosa is cooked and starts to lift from the pan, fold it in half and then in half again to form a triangle.
11. 11Transfer the folded dosa to a plate and avoid stacking too many at once, as they can stick together.
12. 12For the kara chutney, heat 1 tsp oil in a pan, sauté the onion, garlic, dry Kashmiri red chilies, tomato, and tamarind until softened, and grind them into a fine paste.
13. 13Stir salt into the chutney paste to taste.
14. 14Heat oil in a small pan, splutter the mustard seeds, and pour the tempered seeds into the chutney.
15. 15Serve the neer dosas immediately with the kara chutney or vegetable kurma; optionally, garnish with a little chopped coriander for color and freshness.