Neer Dosa is one of the most popular variety of dosas among the Mangalore-Udipi area and is easy to prepare since there is no hastle of fermentation. Whenever there is no advance planing of any breakfast in the morning, I normally soak raw rice for about an hour and as soon as I wake up and get this recipe going. Remember that using too much coconut means the dosas cant be crispy.
What you need to have:
1. Sona Masoori rice – 1 cup
2. Fresh grated coconut – 2 Tablespoons
3. Salt – To taste
Ingredients of Neer Dosa
What you do with what you have:
1. Grind soaked rice and fresh grated coconut in the mixer/grinder adding water in steps to a very fine consistency.
Ground rice batter
2. Add water to the ground dosa batter and bring it to the pouring consistency so that when it is poured on the dosa griddle it should splash well on the griddle to get very thin dosas.
3. Place a dosa griddle/Non stick dosa tawa on medium flame and when heated splash a few drops of oil on it. Just nub it with a coconut coir/tissue paper. Splash a little water on it. Pour dosa batter on the outer edge of the griddle in a circular manner.
Dosa atter being spread on the outer edge of the griddle
4. Fill in the remaining space of the dosa in the middle with the batter to complete the dosa to gain a round shape. Close it with a lid.
Dosa batter being splashed in the middle
5. Just fold it on the griddle itself.
Dosa being fold & ready to serve
6. Fold it again over it in a triangular way and serve hot with the chutney of your choice.
Ready to serve Neer Dosa with coconut chutney
How long it takes: 45 minutes
Number of Dosas: 13-14