Post No. 184
Neer dosa refers to a dosa made with batter of water consistency. In Tulu the word Neer means water. It is thin, soft and lacy crepe. Neer dosa is a delicacy from Tulu Nadu region and a part of Udupi Mangalorean cuisine. This dosa is made without any lentils and need no fermentation.
1 cup raw rice
½ cup grated coconut
½ tsp salt
3 cups of water
2 tbsp oil
Soak the rice for two hours. Drain off the water completely and transfer it to a blender.
Grind the rice and coconut to a very fine paste by adding ½ cup of water.
Transfer it to a bowl and add ½ tsp salt and the remaining 2 ½ cup of water to make a runny batter.
Heat a non stick pan. Brush it with very little oil.
Pour a ladle of batter from outside towards inside . Turn the pan around quickly so the mixture coats the pan well without any hole. The dosa must be thin,
Cover the pan with a lid and let the dosa cook. When the edges start lifting remove the dosa from the pan. This dosa is white in colour and is soft not crispy. Let the dosa cool down a bit and then fold the dosa into half and then into a triangle.
Serve neer dosa with chutney.