Rinse the rice thoroughly and soak it in water for at least 4 hours or overnight. This helps achieve a smoother batter consistency.

Drain the soaked rice and transfer it to a blender or food processor.

Add fresh grated coconut or thick coconut milk to the blender.

Add Ash-Guard.

Blend the mixture, gradually adding water as needed, until you achieve a smooth and pouring consistency. The batter should be thin, similar to crepe batter.

Once the batter reaches the desired consistency, add salt and blend briefly to incorporate it evenly.

Transfer the batter to a large bowl and let it rest for about 15-20 minutes. This allows the flavors to meld and the batter to slightly ferment.

Heat a non-stick or cast-iron skillet over medium heat. Ensure the skillet is well-heated before proceeding.

Using a ladle, pour a thin layer of batter onto the skillet from a little height. Avoid touching the ladle to the hot skillet. Gently pour the batter to form a thin, lacy dosa in a net shape.

Drizzle a few drops of oil around the edges of the dosa and cook until the edges start to turn golden and the dosa appears cooked.

Carefully remove the Neer Dosa from the skillet and place it on a plate.

Repeat the process with the remaining batter, ensuring to stir the batter well before making each dosa.

Serve the Neer Dosas hot with coconut chutney, sambar, or any accompaniment of your choice.

Neer Dosas are best enjoyed fresh and hot, straight from the skillet.