NEER DOSA

Neer dosa is a simple and tasty Karnataka dish.  Literally “neer’ means water in Kannada and Tulu, one of the  local languages of Karnataka.  It is a crepe that is prepared from very loose (almost water consistency) rice batter that is why it is called “Neer dosa”.  We don’t need a spoon to spread it as in other dosas.  Due to its water  consistency it will spread all over the tawa evenly when we tilt or swirl the tawa to all sides.  The ingredients are soaked raw rice, left over rice and salt.  Some people use scraped coconut instead of left over rice; some other use only raw rice and salt to make the batter.  Like other dosas that are prepared using black gram, it doesn’t need fermentation of the batter.  Once we make the batter we have to make the dosas at once.  Other wise it will get fermented.  These are very light and tasty and are an ideal breakfast choice as it is very easy to prepare.  There are different combinations for this dosa.  Chutneys, green pea masala, chicken curry, fish curry etc.  It really goes well with fish curries that have coconut gravy. 

Ingredients we need

Raw rice soaked – 2 cups

Left over rice – ½ cup

Salt – to taste

Water – as required

Oil – as required (optional)

Method

Soak rice for 5-6 hours or over night.  Grind raw rice, left over rice and salt in a grinder to very finely.  Pour this to a large bowl and add enough water to make the batter some what water consistency.  Heat a dosa tawa or wide non-stick pan.  Apply oil to the tawa.  There is no need to sprinkle oil if you are using non-stick pan which is your choice.  Put the flame on maximum and take a ladle full of batter and spoon it to the pan and tilt to all sides, so that the batter should spread evenly to all sides of the pan.  Since the batter is too loose it will flow to the sides of the pan.  Cook uncovered for 1 or 2 minute and flip it over.  Cook one more minute and transfer it in to the plate and wait for one minute, then fold the dosa into half and then to quarters and arrange in the plate.  Repeat the process till the last ladle.  Serve with chutney, fish or chicken curry.  It really goes well with fish curry with coconut gravy.