Of one of the many delicacies which are native to the southern Karnataka region of Tulunad (Tulunadu), Neer Dosa is one of the most noticeable and the simplest. Neer Dosa gets its name from the word 'Neer' which means water in Tulu language due to it's watery consistency. Like other dosa recipes available in the region of southern India, neer dosa does not require overnight fermentation and can be made instantly.
Neer Dosa / Rice Crepe
 |
Stove to serve : 20 mins
|
Ingredients
2 cups Soaked Regular Rice
Method:
1. No need to ferment the
rice to make Neer Dosa
2. The rice needs to be
soaked for atleast 2 hours
3. After wash drain the
water & ground by adding water & salt as per taste to get a very fine
batter
4. Take it in a bowl &
add one more cup of water to get a flowing & thin consistency
5. Heat the pan, spread
little oil & pour the batter evenly on the pan. The batter will sizzle and
flow to spread itself. Fill in the batter where there are gaps.
6. Cover the lid & let
it cook for about 30 seconds, Neer Dosa cooks very quickly, when you notice the
top of the Dosa is no longer raw, the Neer Dosa is cooked and has a rich white
colour.
7. With the help of flat
spatula slide from the sides of the pan and fold the Neer Dosa into half and
then into another half to form a triangle. Similarly make other Neer Dosa’s following
the same method.
8. Make sure you place the
Neer Dosa’s away from each other when
they are hot, as they tend to stick to each other.
Serve warm, with coconut chutney, sambhar,
chicken gravy or can have plain with tea as well. Serves 4 PaxWatch the video on my YouTube Channel:
