Neer Dosa – A Delicacy from Mangalore
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Neer dosa as the name suggests it is water dosa. It is a delicacy from Mangalore and Udupi district. Neer dosa batter doesn't require any fermentation process. It is light, lacy, soft and tasty dosa served usually with chutney, coconut and jaggery mixture.
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Ingredients
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Instructions
- Soak rice in water for 2 hours. Sieve the water and keep this aside for grinding.
- Take a mixer jar and grind together rice, coconut gratings into very fine paste
- Now add water to prepare very thin consistency dosa batter. Add salt to this.
- Heat the iron skillet, apply oil and reduce the flame. Splash the thin batter on the hot skillet so that it covers the skillet completely.
- Close and cook the dosa on high flame until done. Do not flip the dosa. Fold them and serve with chutney of choice or grated coconut jaggery mixture.
Notes
- Neer dosa can be prepared using only rice. In this recipe I have used coconut as this gives a nice aroma. The batter should be very fine paste.
- The batter consistency is very important. Thin batter gives good thin soft dosa. In this recipe, I have taken one cup of fine batter paste and added two cups of water or slightly more. Experience gives a good idea of how much water to be added.
- Mix the batter every time dosa is prepared because the batter tends to settle down.
- Splash the batter on skillet on low flame whereas cook the dosa on high flame.
- Always close the lid and prepare the dosa.
- Do not overcook the dosa and it should not brown like other dosa.
- Cool each dosa after preparing and stack them as this prevents the dosa from sticking to one another.
Recipe Nutrition
Calories: 296 kcal | Carbohydrates: 50 g | Protein: 5 g | Fat: 8 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Trans Fat: 0.03 g | Sodium: 783 mg | Potassium: 83 mg | Fiber: 1 g | Sugar: 0.3 g | Vitamin C: 0.1 mg | Calcium: 21 mg | Iron: 1 mg
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