"Neer Dosa" is a traditional breakfast dish of Mangalore and it is also served as a maincourse for lunch/dinner. This dish is also prepared in konkan region where people say " Pan Polo" in Konkani language. Neer dosa is a name given in Tulu where "Neer" means water. The consistncy of the batter is equal to water very thin and light that is why it is called Neer dosa. It is good to go with all kind of chicken gravy's.
Soak Time : 30 min
Serves : 4-5
Ingredients :
English Name For Ingredients
|
Hindi Names For Ingredients
|
Quantity
|
Dosa Rice
|
डोसा चावल
|
2 Cups
|
Grated Coconut(Optional)
|
किसा हुआ नारियल
|
1/4 cup
|
Salt
|
नमक
|
To taste
|
Water
|
पानी
|
For preparing batter
|
Preparation :
- Soak rice in a water for at least half an hour.
- Drain water. By using water grind rice, grated coconut and salt to prepare thick batter.
- The batter should be finely grounded that when you take it between the thumb finger and fore finger
- you should not get any rice particle.
- Allow it to ferment for 7-8 hours. Before spreading dosa add hot water of about 1.5 to 2 cups.
- Its consistency should be similar to low fat milk. So adjust according to that.
Spreading Dosa:
- Heat dosa pan in a medium flame. Grease it with oil.
- Now take one big spoonful of batter, from half feet above the pan pour the batter.
- To some extent it will spread on its own. Fill the remaining empty places by pouring batter and make a round shape.
- Close the dosa with lid. Let it cook for 30 sec, open the lid and let to cook in an open pan for another 30 sec. Do not flip the dosa.
- Fold the dosa into half and again fold it to make a triangular shape.
- Now your dosa is ready. Serve hot along with chutney's of your choice. or with Kori sukka, Chicken Ghee Roast, Kori gassi, Egg Shahi Kurma, dalitoy, saaru or any other gravy of your preference.
Note :
When you add hot water to your batter to form a thin
consistency the dosa becomes soft and fluffy.
Comments