Neer dosa as the name suggests it is water dosa. It is a delicacy from Mangalore and Udupi district. Neer dosa batter doesnâ€™t require any fermentation process. It is light, lacy, soft and tasty dosa served usually with chutney, coconut and jaggery mixture.
- Dosa rice- 1 cup
- Freshly grated coconut- 2 tablespoon
- Oil to prepare dosa
- Water as required for 1 cup fine batter paste 2 cups of water
- 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.
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.