n n n Soak Rice and Sabudana with water for 2-3 hrs.n n In a mixer grinder, grind the rice and sabudana with water to a smooth batter.n n Add grated coconut to it and grind it further.n n Empty the mixer grinder mixture in a bowl and add salt to it.n n Add water to this mixture. Here the water quantity will be more as compared to normal dosa batter.n n For 2 cups of ground mixture, add approximately around 2 & 1/2 cups water or even more.n n As the name of dish suggests that its "Neer" means "Water" dosa, so the water quantity should be on the higher side.n n Now, heat the skillet. Add a tbsp of oil on skillet. With a tissue or a paper towel, spread the oil nicely on the skillet.n n With a ladle, drop the batter on the skillet. Don't spread it with ladle. n n Drop a few oil drops on the dosa and let it cook for 2 mins. Do not turn it nor cover it.n n Now when its done, fold it and serve.n n Serve this hot dosa with any chutney or gravy of your choice.n nnn  Tips:n n n Make sure the batter is very watery. If after a few dosas, the batter turns up dry then keep adding more water and adjust salt level too.n n When spreading the batter on skillet never spread it with ladle like normal dosa. It will spread on its own and form like a net. Do not pour more batter on existing batter on the skillet as then the  dosa will be thick and not fluffy.n n No need to cover this dosa to cook.n n Do not turn it over and cook.n n Be a bit patient. Do not hastily try to fold it, as it will break. Let it cook. Once done it will leave the sides, you can check if it leaves the sides on and off and you can fold it easily.n n Color of perfectly cooked dosa will not be brownish or like normal dosa. It will be white.n n n Enjoy Eating!!!nn  n