Paan Polo alias Neer Dosa alias Coconut Dosa

I like my Dosas 'Size 0' in thickness, crisp and fiery hot right off the tawa. Post marriage, my in-laws wanted to try out Nayi Naveli South Indian Bahu's 'Dhosha' (thats how Bengalis pronounce it and I scream in my mind on hearing the mis-pronunciation. One of the reasons why I always knew my kids' names would begin with any alphabet but S or A, S would become Sh and A would be O, Phew!) The tawa they had was not anywhere near to the traditional flat Dosa tawa. It was the one in which they made Roti which was steep in between. The batter would go and settle in the centre as if in an Appam Kadai. Well then one of my closest friends got a Dosa Tawa shipped for me all the way to Kolkata and it is now one of my prized possessions. It always yields me fool-proof Dosas and earns me showers of appreciations.

Neer Dosa is very easy to prepare. I generally prepare it with Batata Song. You may also serve it with grated coconut + melted Jaggery combo, or simply melt some Jaggery and serve as a dip with the Dosa. Also another best accompaniment would be previous night's left over chicken curry. Yummm!

Ingredients
Raw rice - 1 cup
Grated coconut - 1/2 cup

Salt to taste

Method

1. Soak the raw rice overnight.

2. Grind it with coconut to a smooth batter.3. Add salt to taste and water if required.4. The texture should be a little more thinner than the regular dosa batter.
5. Once the dosa tawa is fuming hot, sprinkle the batter using a ladle all over. Add enough oil. Reduce flame to sim and close with lid. No need to roast on both sides. Open the lid after a minute or two. Increase flame and remove using a spatula (My daughter pronounces Pakula)