This would be my common conversation on phone with Ma. When you’ve never gone and stayed away from home for almost a quarter century, and suddenly you’ll have to go and stay in another home, though it’s supposedly yours from now on, you know how it feels.
Coming to the dosa part of the story, I would pull up a chair to the dining table in the kitchen, and settle down with a plate for the much awaited breakfast. A big bowl of coconut chutney would be ready on the table. And mom would start making these smooth, white dosas one by one and serve them hot to my plate directly from the tawa. And before the next dosa is done, the plate would be empty! The bowl of chutney also starts getting emptied. After umpteen servings of hot dosas, I’d start feeling if I’m eating too much! And mom would say, “Stop counting! These are very small dosas, and very thin too. It’ll get digested in less than an hour.”. And another few rounds would go on, before I’m completely filled with these soft, smooth, white dosas. And the satisfaction of it would last for a long time......
I too have started making them now, it sure is a hit with everyone at home. I do get the satisfaction of making them and serving hot to the family, but that joy of sitting in the kitchen, chatting with mom and eating her dosas is something that is unexplainable!
Okie, enough of my story, and here’s the recipe...... Agree that it needs some experience to make these neer-dosas, but it’s not too tough either. A couple of trials, and I’m sure anyone can be an expert in it! The best part of it is that it doesn’t need fermenting. You can make them instantly after making the batter.
Preparation time : 20 min (apart from soaking time)
(What I mean here is, unlike normal dosa where you pour a ladle of batter on the centre of the tawa and run the spoon over it, spreading it inside-out, for this dosa, do it the opposite way. Pour in the batter very quickly making a circumference of the dosa first and start filling the inside. Don’t run the ladle over the batter spread on the tawa. Well, if I’m confusing you, check out the pic above. The thinner the dosa, the better it tastes.)
• Cover it with a plate/lid
Green chilies and fresh coriander may be replaced with red chilies or back pepper and dry coriander seeds (dhania)