Rice is soaked in water for 4 to 5 hours. It is then ground with water to make a runny batter. Most types of dosa require the batter to be fermented for a few hours or even a day. However, fermentation is skipped while preparing a Neer dosa. Salt is added for taste. More water can be added to make sure the batter is of a pouring consistency. A thin layer of batter is poured onto a heated flat cast Iron griddle (tawa) greased with oil or a non-stick pan. The batter is spread with the base of a ladle or bowl to form a pancake. It is flipped to heat both crusts and removed from the griddle when the crust becomes dry. It is served hot. Based on its size, it can either be folded or served as is.