Neer Dosa is a soft, fluffy & lacy crepes from Mangalore & Udupi region. It literally means watery dosa in Tulu language prepared from rice batter and doesn't need fermentation. In Mangaluru Neer Dosa with the mixture of Jaggery & grated fresh coconut is a hit.
Ingredients :
2 cup rice (Sona masuri, Surti kolam or any local rice)
4 cups water or as required
salt to taste
oil for greasing the frying pan
Method :
1. Clean & soak the rice in water for 3 - 4 hrs.
2. Drain & grind with little water to a smooth paste. Too much water may spoil the texture of the batter.
3. Transfer the batter into a vessel. Now adjust water consistency so as to make the batter runny.
4. Grease & preheat a non-stick pan until hot. Pour a ladle of batter in a circular motion starting from outer edge. The batter will flow and spread itself when you move the pan in a circular motion.
5. When you notice the rawness of the batter disappear, your neer dosa is cooked. Before making each dosa, stir the batter well with the ladle and do adjust the water consistency.
6. Slide the spatula from sides & fold the neer dosa into half.Place them on a platter making sure the dosas are placed away from each other, as they tend to be sticky when hot, when little cooler fold into another half to form a triangle. When cool they can be kept in a covered container together.
7. These Neer Dosas go along well with coconut chutney, Tomato onion kurma, Prawns sukka, Chicken sukka or Clams sukka.
2 cup rice (Sona masuri, Surti kolam or any local rice)
4 cups water or as required
salt to taste
oil for greasing the frying pan
Method :
1. Clean & soak the rice in water for 3 - 4 hrs.
2. Drain & grind with little water to a smooth paste. Too much water may spoil the texture of the batter.
3. Transfer the batter into a vessel. Now adjust water consistency so as to make the batter runny.
4. Grease & preheat a non-stick pan until hot. Pour a ladle of batter in a circular motion starting from outer edge. The batter will flow and spread itself when you move the pan in a circular motion.
5. When you notice the rawness of the batter disappear, your neer dosa is cooked. Before making each dosa, stir the batter well with the ladle and do adjust the water consistency.
6. Slide the spatula from sides & fold the neer dosa into half.Place them on a platter making sure the dosas are placed away from each other, as they tend to be sticky when hot, when little cooler fold into another half to form a triangle. When cool they can be kept in a covered container together.
7. These Neer Dosas go along well with coconut chutney, Tomato onion kurma, Prawns sukka, Chicken sukka or Clams sukka.
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