Soak rice and methi in enough water for 5 to 6 hours or overnight.

In morning drain the soaked rice and add it to wet mixer jar.

Add water little by little for grinding rice.If you add whole water then we will not be able to grind the rice to fine paste.

The batter should not have coarse particles of rice.Add more water to get thin flowing consistency like milk.

Add salt as required.This dosa needs no fermentation.

In a non. stick tawa or cast iron pan drizzle little oil.To check whether the iron pan is hot sprinkle some water if water droplets evaporate then pan is ready.For non stick tawa this is not required.

Stir the batter and take a ladle full of batter.

You can cover it with the lid and cook neer dosa till done.Dont over cook it.It should be white in colour.

Neer dosa is never flipped.It is just cooked at base well.The dosa separates from the tawa as it is cooked.

Now fold the neer dosa in triangular shape.It should be done on tawa itself.

Remove the dosa from tawa and place it on a plate.Prepare neer dosas in the same way and place it on the plate separately without touching each other.After the dosas are warm you can place it one on top of other.

Serve neer dosa with coconut chutney.It tastes good with onion,tomato and garlic chutney.