A tasty breakfast from Karnataka, Neer Dosa, gets its name from the watery batter that is used to prepare this dish.[Neer in kannada means Watery]. This dosa is soft and very delicious.The highlight of this dosa is that it needs no fermentation. Just soak and grind rice and the batter is ready to be used!!!
Raw rice -2 cups
Grated coconut- 2 tablespoons
Salt to taste
- Soak rice for around 3 hours.
- Wash the rice and grind to a smooth paste with the salt and coconut. The batter should be watery.
- Remove the batter into a vessel.
- Heat a griddle and sprinkle a little water on it.If it sizzles, the griddle is ready.
- Pout a ladle full of batter on the griddle and swirl the griddle so that the batter spreads. [So not spread with a ladle.].There should be plenty of small holes in the dosa.
- Cover and cook for a couple of minutes.
- Fold into half and again fold to a triangle.
- Remove from griddle and serve hot with a chutney of your choice
- The batter has to be really very thin,somewhat similar to buttermilk consistency.
- Some recipes say coconut is optional but it tastes excellent when coconut is added when the batter is being ground.
- Do not pile the dosa one over the other before serving. They will stick together. So let the dosa go straight to the serving plate from the griddle.
This Day That Year....
2009 - Aviyal
Labels: Dosa Varieties, Goodies from veggies, Morning Raga, SI