Neer Dosa is quite popular in a Mangalorean house hold. It can be had for breakfast, lunch or dinner along with any of your favorite curry or chutney.
I always wonder how a simple dish like this can taste so amazing. I love dunking neer dosa into kori ghasi or chicken ghee roast. It goes equally well with some tasty chutney.
The batter for this dosa is basically quite watery as the name goes. The consistency is like milk.This is a quick to make dosa as it needs no fermentation. It can be made as soon as its ground.
Adding coconut while grinding makes the dosa slightly thicker. Hence, I prefer making it without coconut.
SOME TIPS FOR A PREFECT NEER DOSA:
This recipe looks very easy but has a few tricks to get it right.
- Make sure to grind the rice really smooth with less water.
- The pan should be very hot when pouring the batter.
- Grease the griddle well with oil and remove the excess if any with a tissue.
- Cover and cook the dosa for 30-40 seconds. .
- Do not fold it immediately, let it rest on a airy base for at least 20-30 seconds.
Making Neer Dosa is quite a mess..however, its worth it!!
More Mangalorean Videos You May Like:
Mangalorean Pundi (Steamed Rice Dumplings)
Kori Ghasi/Kori Rotti – Authentic Mangalorean Style
Maanji Ghasi/White Pomfret Bunt Style Fish Curry/Manglorean Fish Curry
Its a very simple no-frills recipe which can be easily made at home. Do give this a try and let me know how you liked it.
Watch the Video here..
Neer Dosa
Course: Breakfast, Lunch, DinnerCuisine: Indian, MangaloreanDifficulty: Easy25
dosas3 – 4
hours10
minutesA unique dosa recipe from Mangalore made with just 3 ingredients and no fermentation required.
Ingredients
1.5 cups raw white rice
water (as required- depends on the kind of rice and the quality. In this recipe I have used in total 2.5 cups of water)
salt to taste
Directions
- Wash the rice for a couple of times and soak for about 4-5 hours or overnight.
- Grind the soaked rice with salt and some water to make a smooth batter.
- Keep a ladle full batter aside (check notes for this). Then add required water to the larger portion of the batter and adjust the consistency. it should be milk like.
- Heat a well-seasoned cast iron or nonstick griddle till really hot. I always check the thickness of the dosa by pouring just a little batter and checking. If it needs to be thinner then add more water to the batter.
- Once you happy with the consistency of the batter pour a ladle full of batter from the sides of the pan to the center covering the holes if any. Cover and cook for just 30-40 seconds. You can also pour the batter by tilting and rotating the pan as well.
- Open the lid and carefully remove the dosa and flip it onto a plate with holes.
- Let it rest for a couple of seconds the fold into a triangle.
- Serve the neer dosa with chutney or any curry of your choice.
Notes
- You can use any raw white rice of your choice. I have used bullet rice.
- Its a good idea to keep some batter aside before adjusting the consistency so, just incase it gets too watery you can add a little bit of the thicker batter and adjust.
- With this amount of batter I was able to make 25 dosas.
- In this recipe I have used about 2.5 cups of water however, it may vary depending on the kind of rice and the quality.
