- 2 cups raw rice (Kolam or Basmati)
- 1 cup grated coconut
- salt to taste
- oil for greasing the skillet
For the saffron colour:
- 1 medium sized carrot finely grated (yield approx 3/4th cup)
For the green colour:
- 1/2 cup coriander leaves/cilantro (you can add a couple of spinach/palak leaves)
- Wash the rice a couple of times till the water runs clear and soak for 2-3 hours or overnight. Drain the water completely and grind it along with the grated coconut to a very fine paste. Use water sparingly as it will help you achieve a fine & thick batter (that has a fine texture like toothpaste).
- Divide the batter equally in 3 bowls and then transfer one portion back into the mixer grinder and add the grated carrots and blend again. Remove into the bowl. This is your saffron coloured batter.
- Transfer another portion of white batter into the grinder, add the coriander and/or palak leaves and blend to a smooth batter. Transfer back into its bowl. This is your green coloured batter.
- Make about 1/2 cup additions of water into all the 3 bowls to achieve a milk like consistency of the batters. If its too watery, the dosa wont lift easily off the skillet, too thick and you will change the character of the dosa! Add salt to taste. Use a separate ladle to each of the bowls so that the colours don't mix.
- Heat a neer dosa skillet or a very flat non stick frying pan without tall sides, grease it with oil (you can use a halved onion poked with a fork to help smear the oil evenly) and pour a ladleful of batter into the skillet and quickly swirl it to ensure that the batter has spread evenly across the surface. Cover the skillet with a lid & allow to cook for 30-45 seconds (it cooks fast)
- Remove carefully using a wide spatula or flip the neer dosa on a steel plate. Continue the process till all the batter (all 3 colours) is used up.
- Fold the neer dosa and serve with chutney, sambar or any veg or non veg accompaniment of your choice.
The nutritional values are only indicative.
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