Neer dosa

Step 1: Rinse 10 ½ oz raw short or medium-grain rice (sona masuri or dosa rice) three times until the water runs nearly clear, then soak it in plenty of fresh water for at least 4 hours. Drain it well.

Step 2: Grind the rice with 2 ⅛ oz fresh grated coconut and about 250 ml of the 1 cup water in a blender for 4–5 minutes, until completely smooth; rub a drop between your fingers and you should feel no grit. A grainy batter gives brittle dosas that tear.

Step 3: Pour the batter into a bowl, rinse the blender with the rest of the 1 ½ cups water and add enough to make a very thin batter, like single cream or slightly thinner than milk. Stir in 1 tsp salt. Do not leave it to ferment.

Step 4: Heat a non-stick or well-seasoned cast-iron pan over a medium-high heat for 2 minutes. Rub it with a little 2 tbsp coconut or sunflower oil on a folded piece of kitchen paper; a drop of water flicked on should sizzle and vanish at once.

Step 5: Stir the batter from the bottom, scoop up a ladleful and pour it onto the pan from the edge inwards in a quick circle, then fill the gaps with a little more. Do not spread it with the ladle. It should sizzle and form holes straight away.

Step 6: Cover with a lid and cook for 60–90 seconds, until the top looks set and matt and the edges lift slightly. Neer dosa is cooked on one side only and should stay white with no brown spots; brown means the pan is too hot.

Step 7: Common mistake: flipping it or leaving it to crisp. Instead fold it in half and in half again with a spatula while still on the pan, then lift onto a plate. Repeat, oiling the pan lightly every two or three dosas.

Step 8: Keep the folded dosas covered so they stay soft and serve warm with 1 cup coconut chutney, or with the 4 tbsp grated jaggery and coconut, mixed mixture spooned over for a sweet breakfast. They harden as they cool, so make them close to eating.