DISH NAME : NEER DOSA (WITH RICE)

Preparation Time : 20 minutes

Cooking Time : 20 minutes

Description

Neer dosa recipe is from the Mangalore region of Karnataka.The word 'neer' means 'water' in Tulu & Kannada languages. Hence 'neer dosa' literally means 'water dosa'. These dosas are made with watery consistency batter. This dish is simple with minimal ingredients & no fermentation. You just have to get the right consistency of batter.

Note

1) This dosa remains soft even the next day.
2) Each time before pouring water, mix the batter or the batter will be thicker at the bottom.

Method

1) Soak rice for atleast 4 hours. Drain.
2) Grind rice with coconut, salt & 1/2 cup water. The batter should be very fine. No particles at all.
3) Add the remaining 2 1/2 cup water to the batter & mix well.
4) Adjust salt at this stage.
5) Heat a pan with small edge. I used iron tawa, which was thoroughly seasoned. You can use a non stick pan with edges.
6) Heat the pan on medium heat till well heated.
7) Mix the watery batter just before pouring into tawa. Tilt the tawa lightly so that the batter spreads quickly to form a net dosa. Do not cover pan. once dosa starts coming off the edges, lift the neer dosa & fold into 4 asyou would fold a napkin & remove to a strainer. Dosa is removed to a strainer to prevent sogging. Once cool , romove to a plate, before putting in the next dosa onto strainer.

Serving Suggestions

Serve with any non veg or veg spicy curry.