Traditional Neer Dosa: In a large mixing bowl: Add in the aforementioned all the dry ingredients & whisk well first- If wish to, can add in a tbsp full of ghee when it’s still dry & rub well with hands/palms, to form wet sand like texture (Optional though)

Then, to that dry mixture add in the aforesaid measured water in batches & whisk it altogether evenly & smoothly to form an immensely runny batter/consistency

Grease a Dosa Tawa/Pan: Usually & Traditionally, the iron or the cast iron Tawa is used but for my convenience- I go for the nonstick one

Grease or brush it with some ghee/oil & heat it up on the high flame: Once it starts fuming- Reduce the flame to the Medium-High & take a big ladleful of this prepared mixture & carefully & gently drop it from a height (than usually we do prepare the normal Dosas), this procedure ensures a nice JAALI in its textures & that’s how it’s done & should yield to

Back to back, pour in 2-3 ladleful of the same, while twisting the tawa on the other hand, ensuring that the batter’s spread out evenly & don’t try to cover up the JAALI that’s formed- These particular dish calls for that typical JAALI PATTERNS all along...The more JAALI, the best Neer Dosa it’s yielded...👍🏻

Only if the JAALI gaps are much bigger & scattered haywire then, that need be quickly filled in- Since, the tawa is hot enough & the Rice Flour runny thin batter will immediately stick to it, if the duration of the filling with another ladleful isn’t done quickly or immediately, it’d be a total mess...If this one simple & basic step isn’t followed meticulously

Now, for the next variant- The basic batter is the same... As before starting with the frying process you can divide the original batter into 2 equal portions & set one portion aside, for its later use

In that very reserved batter/mixture: Add in the mixture of mint-coriander-green chillies-ginger paste- (In a blender jar- All these ingredients to be blended into a smooth mixture with a pinch of salt in it), Mix it all well together- a little more water can be mixed into it to get its correct consistency by washing the blender jar itself

The rest other procedures are the same for frying the Dosas...Kindly do refer to the pics down below The pouring batter pics from the height couldn’t be shot for the obvious reason: My both hands been occupied & if that’s not taken care of immediately- Chances are not only the Dosa will be messy but the person cooking it, getting burnt badly- (Hence, extra caution is essential)

Once done Dish out in the serving platter and relish this light yet immensely satiating & amazingly delectable palate as in your Breakfast/Brunch etc. Usually, it’s had in the morning breakfasts in the southern part but I do relish it whenever I feel like without following any such traditional protocols for the timings- I enjoyed it tdy, as in my BRUNCH, with my favourite yday’s leftover Spicy Walnuts Masala Chicken Curry

Enjoy your Tindi/Tiffin with this palatable dish with the condiments of your choice- Be Any- Traditionally, it’s had with the typical South Indian style: Coconut Chutney/Onion Chutney/Curd or even Podi...I do always have it, in my very own ways