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 Neer Dosa is a delicacy from of Tulu Nadu region in Karnataka part of Udupi cuisine. The word ‘Neer’ means water in Tulu and Kannada. Neer Dosa literally means ‘water crepe’ since the batter is of flowing watery consistency. These white, light, lacy paper thin crepes are popular not only for the flavor but for the simple preparation and lack of fermentation. Neer Dosa can be eaten with chutney, sambhar, jaggery mixed with grated coconut, non-vegetarian curry and ‘Rasayana’. It pairs best with a light milk-based curry or different kinds of tangy chutneys.
Neer Dosa is a recipe of Mangalorean cuisine which is simple and quick to make recipe. This dosa unlike other dosa batter is made purely from rice and combined along with coconut. The coconut not only gives the batter a good taste, but also gives it a soft texture. The key to get that right is making the batter super thin.
Ingredients:
Rice - 2 cups
Fresh Coconut - 3/4 cup, grated
Salt to taste
Water as required
Oil for greasing
Method:
Wash and soak rice in lots of clean water overnight.
Drain it and add it to blender along with coconut.
Grind it, once it is half ground, add in some water and grind it into a smooth paste.
Once it is done, pour it into a bowl. Add in salt and mix well.
Now add in more water make it into a thin batter. The batter shouldn’t coat the back of the ladle, it should be that thin.
Now heat a non stick pan and drizzle few drops of oil and wipe it with a paper towel.
Now pour a ladleful of batter and swirl the pan to coat it. The batter should coat the pan in a thin layer.
Cover the pan and let it cook for 45 sec to 1 min till the dosa is cooked.
Once it is cooked, use a spatula to ease the sides, fold the dosa into triangle and store in hot case.
Serve with spicy tomato chutney or sambar.
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