Monday, May 18, 2015

Neer Dosai

                                                              I have not heard of Neer Dosai until recently.I have not tasted it in any restaurant or elsewhere.I tried it myself watching the recipe.Neer Dosai means Water Dosai it means that the batter is so watery that the dosas are really thin and lacy.
It is very popular in Karnataka and more in Manglore.It is easy to prepare and does not need any fermentation.I tried it and it tastes good and flavourful and goes well with sambar,chutney or onion and tomato gotsu.



You will Need
  • One cup Raw Rice
  • Two tbs Scraped Coconut
  • Water to Grind
  • Salt to taste
  • Oil to Make the dosa
How to
1.Soak the raw rice for 3-4 hours.
2.Drain excess water grind it along with scraped coconut
 3.Grind in to a smooth paste
 4.Add salt and make it watery.
 5.Heat a non stic tawa and pour the dough and spread it like a dosa.(you can make it thinnner than this)
 6.It need not brown like the normal dosa.Turn it over and cook on the other side for only few seconds.Else you can even skip.
 Enjoy it hot with some onion and tomato chutney or gothsu or Ulli Theeyal
Notes

  • It needs no fermentation or standing time.It can be made immediately after grinding.
  • Make sure you stir the batter everytime you make dosa.
  • Use old rice or aged rice for grinding.Sona masuririce works well.
  • Sprinkle some oil before pouring the batter on the tawa.

2 comments:

SubaKalyan said...

Ma'am, you're doing a fine job.
Request pls help us with foll. recipes.

More SAMBAR recipes like varuthu aratitha or araithuvitta sambar, etc, etc.

Also, paruppu urundai sambar (different from paruppu urundai kozhambu)

Varients of more-kozhambu

Ginger rasam.

Uma Shankar said...

thank you Suba I have already posted paruppu urundai kuzhambu and others under label kuzhambu pls check it out.