Neer Dosa is a delicacy from Tulu Nadu region, a part of Udupi , a mangalorean cuisine
This Dosa do not require any fermentation.It is served with coconut chutney,veg sagu or non vegetarian curies like chicken , mutton or fish
Neer Dosa and Chicken ghee roast is a good combination and widely seen in mangalore
I have earlier posted Chicken ghee roast Recipe in my blog
INGREDIENTS
TO GRIND
- Dosa rice 1 cup
- Grated coconut 1/2 cup
- Cooked rice or poha 1/2 cup ( if using poha soak it 30 mins before grinding )
- Salt
- Water 2 cups + 1 cup for grinding
- Oil or ghee
METHOD
- Firstly grind dosa rice, coconut and cooked rice into a smooth batter
- Do not add lot of water during grinding, we need a smooth batter ( ref to my video )
- Once the batter ready, now we have to add more water to make it into a thin or poring consistency
- If batter is not thin we ll not get a lace kind dosa, i added around 2 cups of water to get the consistency
- Stir the batter well
- Now heat the pan , i used a non stick pan if using cast iron pan season it well before poring the batter
- Pour the batter into the hot pan and rotate the pan , do not spread like normal dosa
- Fill in the gaps too with extra batter if required
- Now cook it till done
- You can cover and cook, i pref to cook on both sides
- Do not brown it
- Sprinkle ghee or oil as required
- Stack them one on top of the other once its slightly warm
Serve it hot or warm
It is a good lunch box recipe as well
NOTES:
- The batter has to be watery , thin and flowing consistency and should not be thick
- Thick batter will give cracks in the neer dosa
- If the batter is not thin the tiny holes wont come in the dosa
- If the batter is over thin then the dosa will become flat and break while lifting, in that case u can add little rice flour and thicken it
- Heat the pan or tawa very well before pouring the batter