Neer Dosa

Neer Dosa originates from Tulu region in Karnataka. Neer means water in Tulu and this dosa attributes its name to the way it gets prepared which involves adding lot of water to make these dosas thin, soft with porous surface.

This dosa can be stated as one of those quick dosas that don’t require any fermentation. They can turn up in no time at all and call for being an ideal candidate for breakfast in morning rush hours.

Rice needs to be soaked for at least 4-5 hours or can be soaked overnight too. These soaked rice is then combined with grated coconut and salt and grounded into a fine batter. The consistency of batter has an important role to play in final presentation of the recipe. Ensure it doesn’t have a grainy texture and is suitably thin. If the consistency is thick the dosas may develop cracks on the surface as we put them on Tawa. We have mentioned the quantity of rice and water that we find has done the job for us all the time.

You can make these dosas for your breakfast and serve them with Coconut Chutney. These can also be made for lunch or dinner and served with some Veg or Non-Veg gravy.

Replicate this delicious preparation from Mangalore in your kitchen and share your feedback with us in comment section below.
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Neer Dosa

Prep time:  4 hours 15 mins

Cook time:  35 mins

Total time:  4 hours 50 mins

Serves: 10-12

Replicate this delicious preparation from Mangalore in your kitchen and share your feedback with us in comment section below.

Ingredients

• 200 gram Sonamasoori Rice. We can use any small grain rice like Kolam rice.
• 2 tbsp grated fresh coconut
• Cooking Oil
• Salt

Instructions

1. Soak rice in water for 4 hours.Drain the water and put the soaked rice in a grinder jar.
2. Add 1tsp salt, grated coconut and grind them into a fine paste.
3. The batter should be very fine and thin. We have added ½ cup water while grinding.Ensure that the texture of batter is not grainy.Add two more cup of water and stir.Total water added to form the batter is 2 and ½ cups (including water used for grinding).
4. Ensure the tawa is heated.Sprinkle some water on tawa and it should evaporate rapidly.
5. Grease the tawa with oil.Cut a Onion in two halves and dip the onion in the oil. Smear the onion on tawa.Pour batter on tawa.Cook on medium heat. drizzle some oil at the sides.When the edge of dosa starts to come off the pan it indicates that dosa is cooked.We will not be cooking dosa from other side.
6. Mangalorean Neer Dosa can be served with coconut chutney

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