Sunday, 14 June 2015

Neer Dosa !

Neer Dosa literally means Water Dosa is a delicacy from Kannada Cuisine that is made of just rice batter ground with fresh coconut. It is a very thin and lacy dosa that is very light and can be served with a simple chutney or an exotic Mangalorean chicken gravy. 
It is a very simple and easy breakfast dish as it needs absolutely no fermenting. Just grind the soaked rice and pour on tawa and your lace and feathery dosa is ready!

  • 2 cups raw rice (or mix of raw rice and dosa rice) (soaked for 3 - 4 hours)
  • 1/2 cup fresh coconut (I peel off the brown skin and grate)
  • Salt as needed
  • oil as needed
  • Wash and soak rice fore 3 - 4 hours.
  • Remove the brown skin of coconut and grate it.
  • Grind the rice along with coconut with water.

  • Make sure you grind it to a very smooth paste. 
  • Now add lots of water and required salt to it and make a very very thin batter. Only if your battter is thin and flowing it results in a lacy dosa with the holes. You will end up in cracked dosa if batter is thick.
  • Grease a tawa with oil and take a ladle full of batter.

  • Pour in from outside to inside on the tawa. If you see any large gaps then fill them with some batter.
  • Drizzle some oil in the sides and you may close the tawa and cook.
  • Once done the edges will rise a little and you can take the dosa out easily.
  • A non stick tawa is preferred to make these dosas.

Serve hot with any side dish of your choice. You can find a number of chutney recipes HERE

With Love,

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