Wash multiple times and soak brown rice for a minimum of 11-12 hours.
This step is very important to aid easy digestion of brown rice and to also neutralize the phytic acid in it such that the nutrients are better absorbed into the body.
Once rice has soaked well, drain away the water. Transfer the soaked rice to a mixer jar along with fresh grated cconut. Add water as required and grind to a ver smooth and fine batter.
Transfer the batter into a container, add salt to taste. Pour in water as required to achieve thin (milk like) consistency of the batter.
Heat a tawa and drizzle some oil initially if you are using cast iron one. For a non-stick tawa, it is not required to use oil at all. Make sure the tawa is piping hot.
Pour the dosa batter all over the tawa. Do not spread the batter, just fill in the gaps with more batter. Reduce the heat to medium, cover the tawa with a lid. Let the dosa cook for a minute. Once you see that the edges are peeling off, take a spatula and fold the dosa. Do not wait too long for it to turn crispy. Neer Dosa should be soft.
Once removed off the tawa, put it on a plate to cool if you are not serving immediately. Continue the steps to make remaining dosas.
Brown Rice Neer Dosas go best with spicy coconut chutney and jaggery-coconut mixture. This could also be served with any other veg or non-veg curry of your choice.