Soak 1 cup rice in enough water for 4 to 5 hours or overnight. I generally soak overnight and then grind them the next day.
Drain the soaked rice and add them in a wet grinder jar.
Just add enough water to grind the rice. If you add all the water then you wont be able to grind the rice well.
Grind to a smooth batter and then take it in another bowl or pan.
The batter should not have tiny coarse particle of rice. If the grinder becomes hot, then wait for some minutes and then grind again.
Add more water to get a thin flowing watery consistency almost like that of milk.
I added two cups of water for 1 cup of rice.
The addition of water depends on the quality and kind of rice. You may add from 1.5 to 2 cups of water.
Add salt as required.
Cooking Neer dosa.
In a cast iron pan or non stick pan drizzle or brush half tsp of oil.
Before adding the oil , if using a cast iron pan sprinkle some water to check the temperature of the pan.
If the water droplets sizzle and evaporate , then the pan is ready to make dosas. Avoid doing this method on non stick pan as it will affect the non stick coating.
Spread the oil with a spoon or brush. You may also use a small piece of cotton kitchen towel or you can dip half of an onion in oil and smear the pan.
Stir the batter in the bowl and take a ladle full of batter.
Pour the batter moving outwards to inside or just spread the batter and tilt / rotate the pan. Fill in the large gaps too(if any) with some of the batter.
Cover with a lid and cook the neer dosa till done. Do not brown.
Neer dosa is never flipped just the base has to be cooked well. When the dosa is cooked it separates from the pan.
Make a triangular fold on the tawa itself.
Remove the dosa from the pan and place all the dosas separately without touching.
Once they cool down you can place them in a casserole or an airtight container.
Serve neer dosa with hot or warm coconut chutney or chicken curry.
Notes
Stir the batter in the bowl before you spread the batter to the pan.