Thursday, 3 September 2009
Neer Dosa is a type of rice pancake made in Mangalore. Neer in Tulu (a local dialect of Mangalore) means water and it is literally a dosa made out of a very watery paste of rice and coconut. These dosa's are so soft and thin that they are usually folded into quarters and served. You can serve them with any spicy curry, chutneys or sambhar.
Makes 10 dosa's
Rice (Dosa rice is the best, you can also use any white rice) - 1 cup
Coconut (grated) - 2 tbsp
Water - 1 1/2 cups
Sesame oil for frying
Salt to taste.
Method of Preparation:
1. Wash rice and soak it in water for 8hrs. before your preparation time. I usually soak the rice the previous night to make them the next morning.
2. Drain rice from water and put into the mixie jar. Add the grated coconut. Add 1/2 cup water and grind. Once it is smooth add the rest of the water in batches. The batter will have the consistency of milk.
3. Heat a flat cast iron griddle or non-stick pan with 1/2 tsp oil and spread it around the tava.
( the best way to do this is to cut a small onion into half and poke a fork into it. the flat side is used to spread oil evenly on the tava to make dosa's.)
When the tava is hot splash a ladle full of batter on the tava and turn the tava swiftly to spread the batter evenly. Lower heat and cook covered for a minute.
When the dosa is done peel it from one end of the tava and fold into half. Fold again into a quarter.
Serve hot for breakfast with chutney or as a meal with curries.
P.S.: Since this dosa is of a watery consistency you cannot spread it on the tava with a ladle as is done for other dosa's.
Neer dosa cooks quickly as it is very thin, so there is no need to turn it over and fry.