Sunday, October 31, 2021

Neer Dosa | ನೀರ್ ದೋಸೆ | नीर दोसा

This recipe is super soft Neer Dosa, which is made with rice batter and originated from the cuisines of Udupi and Mangalore. A famous dosa variety and it's a basic, quick, and easy morning breakfast meal that doesn't require urad dal batter. It is traditionally eaten with coconut-based gravies such as kori gassi and channa gassi, but it also goes well with spicy kara chutney.

Neer dosas are crepes that are thin, lacy, and lovely. These are famous Mangalorean breakfast dishes that can be found in practically all Karnataka eateries and tiffin centers. In addition to being vegan and gluten-free, Their texture is quite delicate. As a result, they go nicely with just about every curry or chutney.

Ingredients

  1. Dosa rice (or any aged rice) - 1. cup
  2. Water - as needed
  3. Coconut - 1/4 cup, sliced
  4. Salt - to taste

Direction

  1. Take a bowl, add a cup of dosa rice, and add some water to wash the rice.
  2. Wash the rice well and then drain the water.
  3. Wash the rice twice.
  4. Add some water and soak for 5 hours or overnight.
  5. Transfer the soaked rice into a blending jar.
  6. Add little water and blend them into a smooth paste.
  7. Into the jar, add 1/4 cup of sliced coconut.
  8. Blend it again nicely and into a smooth paste.
  9. Add a little more water if required.
  10. Transfer the batter into a bowl.
  11. Add water little by little and make a thin and flowing consistency batter like water.
  12. Add salt to taste and mix it again.
  13. Heat the dosa tawa, grease it with a little cooking oil using an onion slice.
  14. Take a ladle of batter and pour it on the tawa as round as possible.
  15. Cover the tawa and cook the dosa for a minute.
  16. When done, transfer the dosa into a plate.
  17. Prepare the remaining dosas.
  18. That's it! Neer Dosa is ready to be served with the chutney or your choice.

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