I first tasted Neer dosa given by my neighbour in Bangalore who was from Mangalore....it was so soft,thin and tasted really good... mom asked the recipe and since then she has been making it regularly. Neer in Kannada means water so the batter itself is very liquidy. The other main thing is it does not require fermentation ...so can make dosas immediately after grinding or can set it aside for 45 - 60 minutes.
For the neer dosa batter you need :
Raw rice - 2 cups
Salt as needed
Grated coconut(optional) - few tbsp around 4 - 5
Water - 2 cups
Wash and soak rice in water for 3 - 4 hours and grind along with a cup of water and grated coconut(optional...my mom never adds these and they come out good) to a smooth batter...remove ...add salt and 2 cups of water...it should be watery than other regular dosa batter. Set it aside for one hour.
Heat a tawa/griddle( nonstick preferred)...pour a ladle full of batter and tilt the griddle so the batter can spread all sides, spray some oil...cover the griddle or tawa with a plate and allow the dosa to cook for 2 minutes....remove and transfer to plate and wait for 20 - 30 seconds and then fold like a handkerchief( first into half and then again one more fold)...if needed can cook the other side of the dosa too...but not very much required ... this is one of my favourite though I make these dosas very rarely always wait for my mom to cook these when she visits us.
Before Non stick griddles came into use, a thick dosa griddle was used to make this dosas. In Kannada it is called as henchina kallu