One more Manglorean special on its way..like each region has its signature dish “Neeru Dose / Neer Dosa” is one of the trademark dishes of Southern Karnataka.This dish is very popular in most of the Udupi hotels and would be under the section ” Today’s spl dish / Mangalore Specialties “. However this simple dish is sold at an exorbitant price that its ridiculous to order them which are so easy to make at home.Also the restaurants version of these dosas do not turn out the way they are made at home.This dosa is a popular and regular breakfast option in my home as my daughter loves it so much that she can have this whole day.Also these dosas when carried in lunchbox stay soft even when cold.
Neer dosa is also known as “paan polo / soyi polo” in the konkan region of India.Neer dose basically means “watery dosa “in Kannada.The watery consistency of the batter is what behind the name is.So dosas come out very thin ,light,lacy and crisp at the edges and soft in the middle.They are almost instant dosas as they need no fermentation.Yes just grind the batter and fix the breakfast in a jiffy.
Traditionally neer dosas are made in cast iron skillet and people say the best tasting ones are those prepared in these skillet.But preparing them in these skillets needs some experience.The batter consistency should be perfect,splashing the batter on these tawa needs some practice, temperature of the tawa needs to be optimum else it will stick to the tawa and need to apply oil on the surface of the tawa after each dosa. Also preparing them in these tawas are time consuming as cooking time is more and your kitchen stove and tiles would have turned a mess.As a result i always do them in a nonstick pan ( not tawa ) .They are so easy to make even for beginners and mess free .And personally i didn’t find much difference in taste too.
Do try them and im sure every one will fall in love with these snow white dosas.You would need more of these dosas to fill your tummy as they are very thin and light.Lets see how to make neer dose
- 2 Cup Dosa rice / Normal rice
- 3/4 Cup grated coconut
- Oil, (optional)
- Wash and soak rice for 3-4 hours or overnight.
- Grind soaked rice along with coconut and salt to a fine paste by adding sufficient amount of water.Transfer the batter to a vessel.
- Add water generously such that the batter attains running consistency
- Heat a non stick saucepan.
- Once its hot,hold the handle of the pan in left hand and pour dosa batter to the pan using right hand. Quickly rotate and tilt the pan in a circular motion so that the batter spreads thin covering the entire pan. If you want drizzle few drops of oil . I don't.
- Lid the pan and cook it on a medium flame. Once its cooked,the edges of the dosa will start leaving the pan.You need not flip this dosa and cook on other sides as they are thin .
- Using a spatula, slowly fold it to half and transfer to a serving plate.
- Repeat the process with the remaining batter.
- This dosa is so versatile that you can serve with various sides be it with grated coconut and jaggery mixture / rasayana /coconut chutney / Chutney powder /tomato onion chutney / or any spicy chutney /gravy of your choice.This dosa tastes yum even when had with ketchup/jam/honey/mango pickle.This dosa tastes good, even if they are not hot.
- That day i had served neer dosa with no cook coconut - jaggery mixture and tomato -onion chutney .Recipe for tomato-onion chutney i'll share soon.Coconut - jaggery mix also goes great with neer dosa and our family favorite.This is how it is made..
- Fresh coconut and jaggery mix can be done this way : Mix 1 cup grated coconut with 1/2 cup grated jaggery. Leave aside for 5 mins. If required add a pinch of cardamom powder / ghee/few banana slices for flavor and serve with dosa.
- The key requirement for neer dosa is the consistency of batter.Grind rice and coconut to a very fine paste and add water to get the consistency like milk.If it is thicker it will not self spread and the dosa becomes thick.
- If you want you can add little jeera / green chilli while grinding ,though i dont add.
- Don't pile these dosa on one another when they are hot.They will stick.Ideally keep two serving plates and alternatively transfer each hot dosa on it.
- The left over batter if any, you can keep in fridge and do dosa next day.
- I have heard , people making neer dosa without coconut, but i recommended against it as dosas turns dry.
- However if you want more instant one, you can add store brought coconut milk to the rice flour Add salt n water .Batter is ready in a wink.