Neer Dosa is Mangalorean | Udupi Cuisine which is made from rice and coconut. It is an easy and very quick breakfast / dinner recipe. Last Friday I went to my friend Sowmya's home for brunch and her mom made this super delicious Neer Dosa. They are from Mangalore and I could see the authentic way of making this dosa. It was in my long time pending list, when I had this at my friend's place I could not resist making it. Thank you so much Shyamala Aunty for this wonderful recipe, and my family enjoyed this scrumptious dosa.
As I mentioned it is very easy recipe, the reason behind is there is no need to ferment this batter like we do for our regular Idly / Dosa batter. Since it is not having Urad we can make dosa right away once we grind the batter. For breakfast we can soak the rice around 5 in the morning and we can make it by 9. Sometimes we will have no clue what to make for dinner and this is an super quick food.
INGREDIENTS:
Idli Rice -1 Cup
Grated coconut - 1/2 cup
Salt - to taste
HOW TO MAKE:
Soak rice for 4 to 5 hours. Make a fine paste along with grated coconut & needed salt by adding water. The batter consistency should be watery like rava dosa batter.
Heat dosa tava / pan and drizzle few drops of oil. Grease with tissue or a cleaned cloth. When the pan is hot enough pour a ladle of batter over the pan in a circular motion. Make a thin dosa. Do not spread the batter like we do for our regular dosa batter. Fill any gaps with little batter to make the dosa even.
Cover it with lid and cook for 2 to 3 minutes until the top part cooked / cook until the sides comes off easily from the tawa / pan. Once it is comes off easily, fold it to half then to triangle and remove from the pan as shown in the below picture.
Serve hot with chutney / sambar / curry.
TIPS:
Do not make the batter thick and the consistency should be watery like rava dosa batter.
Cook only the top part as we do for Appam and need not to be flip on the other side.
Raw rice, parboiled rice, brown rice can be used. Can be tried with Quinoa to avoid rice.
Add salt when you grind, adding salt after grinding may not mix properly.
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