It is of the important dish from South Indian Recipes mainly used as a delicacy in Tulu nadu region of Karnataka. Neer in Tulu means “water”, so literally it meansWater dosa. It is light type of dosa and it is prepared from rice batter.
1. Raw rice – 2 cups
2. Grated coconut- 2 spoon(optional)
3. Salt – 1 ½ spoon
5. Oil to grease griddle.
How to Prepare
1. Wash rice and soak it for at least 3 hours.
2. Now grind the soaked rice along with the coconut to form the batter by adding water as required. The batter should be ground to a fine paste and it should be like a flowing consistency.
3. Add salt to the batter and mix it well.
4. Set a flat griddle (tawa) on fire and heat it on a high flame. Once the griddle is heated grease it with oil and pour the batter in circular shape using a ladle or you can just spread the batter and tilt/rotate the griddle. Use more batter to fill the holes if any found. Do not spread the batter like we do for regular dosas using the back of the ladle.
5. Cover with a lid and cook on medium flame for approximately 1 minute. Do not overcook the same,it should remain white. No need to flip the dosa, just the base of the dosa has to be cooked. Once it is done the sides will leave the griddle and the upper lay will appear dry.
6. Once the dosa is cooked, fold it into triangular shape on the tawa itself and place it on a serving plate.
Now serve the Neer Dosa hot or cold with chutney of your choice, egg curry or chicken curry or veg kurma.