NEER DOSA

I learned this recipe from my mother Purnima Chourasia who happens to be a teacher and my inspiration for cooking and experiment with different ingredients. She taught me this recipe from her mother-in-law and has never failed at it.

Neer dosa is a South Indian preparation belonging to Tulu Nadu Region and this is Udupi-Mangalorean Cuisine. The literal meaning of Neer is Water and it can be called Water Dosa because of the consistency of its batter and the main flavoring ingredient is freshly grated coconut. It can be served with any kind of chutney as per choice and accomplishments can change according to the for which it’s being consumed. Like chutney for breakfast and sambar with the stuffing of choice.

INGREDIENTS

1. 1 Cup Rice
2. 4 Tsp Freshly Grated
3. 2? Cups Water
4. Salt to Taste

PROCEDURE

Step 1: Wash the rise twice and soak it for atleast 2 hours (Soaking overnight is also fine).

Step 2: Grind the rice into a fine paste after removing from water.

Step 3: Mix all the ingredients together and check the seasoning.

NOTE: IF USING RICE FLOUR MIX ALL THE INGREDIENTS TOGETHER AND REST FOR 30 MINS.

Step 4: Season the tava by heating it and the put little oil a and wipe with a clean cloth or tissue paper.

Step 5:  Mix the batter well each time you pour. Pour the batter on a hot tava and then put the flame on medium high heat and wait untill the sides starts to come off.

Step 6: Pour some ghee on the top and once cooked from the centre remove the dosa and serve it hot.

NOTE: NEER DOSA IS NOT GIVEN COLOUR UNLIKE OTHER DOSAS AND HAS TOB SOFT AND COOKED EVENLY.

Hope this recipe enlightened you

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