Neer Dosa is a very popular Karnataka breakfast and it literally means "water crepe". These are light, lacy, paper thin white crepes and requires no fermentation. This Dosa is made out of ground rice in flowing water consistency. These are very soft and served like folded lace handkerchiefs.
These can be served warm and cold, with any spicy curry. Here it is presented with spicy Salmon curry. |
Neer Dosa |
Now let us see how to prepare this dish. Firstly we will prepare the batter and followed by the actual preparation of Neer Dosa.
Ingredients:
- Sona Masoori rice 1 cup
- Grated coconut 1/2 cup
- Water adequate
- Salt to taste
Method of preparation:
- Wash and soak the rice for a few hours, ideally overnight.
- Drain the water, grind the rice with grated coconut and adequate water to a very smooth paste.
- Transfer the batter to a bowl, add water little by little and salt to taste. The battery should be watery and should be slightly thicker than milk. Getting the right consistency is important as it affects the texture of the Dosa.
- Heat a skillet (tawa), splash the batter on the hot tawa with a ladle and swirl the pan by holding the pan so that the batter spreads evenly.
- Place a lid over the Dosa, once cooked remove the lid, the edges of the Dosa will start coming off the pan. Fold the dosa in half and then again into half to form a triangle. Remove from the pan.
- Arrange the dosas in a plate (do not stack as they stick), serve with hot side dish.
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