Mangalorean Neer Dosa
The Mangalorean Neer Dosa Recipe is a simple and quick recipe to make. The Neer dosa is variant of dosa made purely from rice and it is combined with coconut. The coconut is used tio get the soft texture and taste. Neer dosa is a delicacy from the Tulu Nadu region in south west coastal India, it is part of Tuluva / Udupi cuisine. “Neer” is the word for water in Tulu. In malnad region it is known as “bari akki dose” meaning only rice dosa.
- 2 cups raw rice.
- 1 cup fresh coconut, grated.
- Salt to taste.
- Oil to grease the pan.
- Completely immerse the rice for at least 3 hours in water.
- Grind the soaked rice, coconut and salt in a Panasonic Wet Grinder adding water little at a time to make a smooth batter. The batter should be smooth and not coarse.
- Transfer the batter into a large bowl. Add water to get the thin consistency of the batter.
- Check the salt levels and adjust to suit it to your taste.
- To begin, make sure you have a greased and pre-heated the iron pan.
- Once you have the right heat on the pan; pour a ladle of the batter in a circular motion starting from the outer edges. The batter will sizzle and move to spread itself. Fill in the batter where there are gaps, but do allow it to have a few tiny holes.
- When you observe the top of the dosa is no longer raw, the Neer Dosa is cooked and has a rich white colour.
- The Mangalorean Neer Dosa is now ready.
Enjoy it with chutney or a spicy curry!!