Neer dosa is a delicacy from Tulu Nadu region of Karnataka, which you would find in most homes in Dakshina Kannada region (Mangalore, Udupi, Kundapur....). 'Neer' is the word for water in Tulu and a few other Indian languages. This dosa is very thin and yummy. It is very easy to prepare. You can either use only Rice (Dosa rice), or you can also use little of grated coconut and 1/2 cup of cooked rice while grinding the batter. I have added 5 tbsp of grated coconut and 1/2 cup of cooked white rice (Sonamasuri), as the dosa comes tasty and very soft! Try one and let me know!
Ingredients:
2 cup dosa rice (I used the bigger glass which is usually measures one "Pav" in Konkani)
5 tbsp grated coconut [Choice]
1/2 cup cooked rice (Sonamasuri rice) [Choice]
Ingredients:
2 cup dosa rice (I used the bigger glass which is usually measures one "Pav" in Konkani)
5 tbsp grated coconut [Choice]
1/2 cup cooked rice (Sonamasuri rice) [Choice]
Salt to taste
Method:
- Soak 2 cups rice for 3-4 hrs.
- Grind soaked rice to a fine paste along grated coconut & cooked rice with 1 cup water. Shift the batter into bowl and then add, salt & enough water to make a thin batter (a little thicker than water approx 2- 2 ½ cups). See that you give a trial making one dosa to check you dosa consistency.
- Keep the batter aside for an hour to set in warm place, its better to keep aside, but if u are in urgency you can also use it for preparing dosa after grinding.
- Heat a non-stick tava or Iron tava, grease with oil/ghee, and spread the dosa batter. Prepare dosa under medium flame.
- Serve along coconut chutty/Dhal. Goes well along fish/chicken curry.
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