NEERU DOSE
Servings
0
Servings
0
Ingredients
Instructions
  1. Wash and soak rice for 3-4 hours or overnight.
  2. Grind soaked rice along with coconut and salt to a fine paste by adding sufficient amount of water.Transfer the batter to a vessel.
  3. Add water generously such that the batter attains running consistency
  4. Heat a non stick saucepan.
  5. 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.
  6. 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 .
  7. Using a spatula, slowly fold it to half  and transfer to a serving plate.
  8. Repeat the process with the remaining batter.
  9. 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.
  10. 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..
  11. 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.
Recipe Notes
  1. 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.
  2. If you want you can add little jeera / green chilli while grinding ,though i dont add.
  3. 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.
  4. The left over batter if any,  you can keep in fridge and do dosa next day.
  5. I have heard , people making neer dosa without coconut, but i recommended against it as dosas turns dry.
  6. 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.

 

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