Neer dosa, literally meaning water dosa in Tulu, is a crêpe prepared from rice batter. Neer dosa is a delicacy from the Tulu Nadu region, and part of Udupi - Mangalorean cuisine. These are thin, fluffy and lacy crepes made with ground rice batter. Neer dosa is easy to prepare as fermentation is not required. you just need to soak the rice for about 4 to 5 hours and then grind it. Once the batter is ready, you can start making the dosas. You can also soak the rice overnight.
Ingredients
1 cup dosa rice /Sona masoori
1/2 cup coconut gratings
1 tsp salt
Water (Approximately 2 1/2 cups)
Oil for cooking dosa
Procedure
Wash and Soak 1 cup of rice for 5-6 hours.
Drain off the water completely and transfer to a blender, with coconut gratings.
Adding coconut gratings is optional. I always prepare without coconut.
Blend to smooth paste without adding much water. Transfer the batter to a bowl.
Now add 1 tsp salt and water.
Mix well making sure the batter is thin watery consistency.
Heat dosa tawa, now carefully pour the dosa batter over hot tawa.
Cover and cook for 1 minute on medium flame.
Once the dosa is cooked completely, it is ready to serve. do not cook neer dose on both sides.
Finally, fold the dosa and serve neer dose/neer dosa immediately with jaggery syrup or coconut jaggery mixture or coconut chutney.
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