Neer Dosa

Namaskara !

“Neer”  literally translates to “Water” in Tulu. But Neer Dosa means Dosa made from  a batter which is very thin in its consistency. Neer Dosa is a very easy recipe and light on the stomach, eaten mainly for breakfast. It’s a popular dish of Dakshina Kannada.

Posting this for my cousin…… and it’s a personal favourite too !

Ingredients: Makes 8-10 dosas

1. Dosa Akki – 1 Cup
2. Coconut – Hasi Kobbari – scraped – 1 Cup
3. Salt – to taste
4. Oil – 2 Tsp

Method:

1. Wash and soak the rice in water for 8 hours.
2. In a wet grinder or a stone mortar grind the soaked rice, coconut and salt into a fine mixture. The batter should be very smooth.
3. Set aside the batter for 4 hours.
4. While making the dosas, make sure that the consistency of the batter is thin (easy pouring consistency).
5. To make the dosas, heat the non-stick tawa (griddle). Grease the tawa with little oil. The dosa does not stick to the tawa this way.
6. Pour a ladle full of neer dosa batter and spread it immediately to make the dosa very thin.
7. Remove the dosa once done.

Note:

1. The dosa does not change colour. It remains white.
2. It’ll have a wobbly and delicate texture.

To serve:

1. Serve the dosa hot with, a mixture of jaggery, scraped coconut, ghee all mixed with a little cardamom powder.
2. The dosas can also be served with thick coconut chutney.