Friday, 17 August 2012

Neer Dosa

Neer which in Sanskrit literally means water. The name has thus been given to this dosa because the batter used is very very watery. I add little cooked rice while grinding the raw rice . The resulting dosas are fluffy, lacey , super soft and yummy. Due to their bland taste and soft texture they are so versatile that they are a perfect combination with almost any gravy, chutney or even something as simple as molten jaggery , which is my personal favourite combination. Mangalorian chicken sukka and Neer dosa is one such killer combination.



Ingredients :

3 cups rice
Salt













Method :


Soak rice in water for 4 to 5 hours.
Grind rice till you get a really smooth paste like consistency.
The secret of these dosas is in grinding the rice very very fine.
Add lots of water to it may be triple or four times the rice paste and make it very watery.
When making dosas add salt as needed.
Heat a non-stick pan and pour the watery batter and immediately swirl the pan , don't try to spread the batter with a spoon.
You will get a very lacey porous dosa .
Cook only on one side , don't turn it , when done fold it twice and remove .
Don't try removing them whole as they are very delicate they may tear.



8 comments:

  1. yummy...happy to follow u..
    do visit and join my space in your free time..
    Shabbu's Tasty Kitchen

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  2. Delicious Dosa...First time to your blog..Wonderful..

    ReplyDelete
  3. Your fluffy dosa look so delicious! Never saw this kind before. Would like to try them!

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  4. Neer is not a sanskrit word, it is Kannada/ Tulu language. I ate it on my visit to Karnataka. Always wondered how to prepare this dish. Thank you for the recipe.

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