In a wide bowl add the rice flour and salt.
Now slowly add the water , mixing continuously, so that the batter does not have any lumps.
If you add the water in one go, it would be difficult to remove lumps from the batter.
The consistency of the batter should be such that when you check the bottom of the spoon, the batter should not be sticked to it.
If you are adding a tadka, In a small pan heat oil.
Once hot add mustard seeds.
Once mustard seeds splutter, add in the curry leaves and green chilli and add into the prepared batter.
Heat a dosa pan or a crepe pan.
Once hot, add 2-3 drops of oil and wipe the pan with a tissue or cut potato.
Now pour a ladle of the batter along the edges moving inwards.
Simultaneously swirl the pan so that the batter is covered all over.
Let it cook on medium for 3-4 mins.
Drizzle a few drops of oil along the edges.
Now you will see that the dosa starts leaving the edges.
Let it cook for a further 2-3 mins.
Once done remove and serve.
You can flip and cook on other side too, but generally Neer dosa is cooked on one side.
Serve it with some spicy curry or some Coconut Coriander Chutney.