The name Neer dosa is because this batter is very thin unlike regular dosa batter and even the dosa comes out very thin and lacy. Unlike regular dosa batter this does not need it to be fermented.
1 cup Idli rice
3-4 tbsp grated Coconut
Salt to taste
1) Soak rice overnight or for 6 hrs. Grind it to fine paste along with grated coconut.
2) Add suffecient water to bring it to a consistency thinner than the normal dosa batter. Add salt to taste.
3) Heat a Tava. Pour little oil. (Skip if you are using a non stick pan). Pour a ladle of batter and move the tava in circular motion so that the dosa spreads uniformly. It forms a nice lace like structure. Cook one medium flame.
4) The pattern to fold the dosa is to first fold it in to half and then again fold it so that it forms a triangle like structure.
Serve hot with Chutney or any side dish of your choice.
P.S: If using Sona masuri rice you can use 1 cup of rice and 1/2 cup of grated coconut. But since I use Idli rice which makes the dosa very soft I use just 2-3 tbsp of grated coconut and yet the dosa's are soft and fluffy.