Aug 16, 2010

Neer Dosa

Neer Dosa

Traditional dish in Mangalorean / Udupi Cuisine. Perfect with a spicy vegetable or prawns curry or prawns gashi or chicken curry.

Preparation Time: 30 minutes
Cooking Time: 10 minutes
Makes: 6 - 8


 1 cup / 200 ml raw rice (pachari / soorai orovu / ponni rice)

100 g ( 1/2 cup ) grated coconut

Salt to taste (or 1/4 teaspoon)

1/ 4 cup water ( for grinding batter )

Extra 1/4 cup water ( to make final batter )

1 tablespoon cooking oil


Wash and soak rice for 2 - 4 hours. Grind rice with grated coconut and salt to a very fine paste. Add 1/4 cup water during grinding.

Add enough water to obtain batter of pouring consistency. Batter should be thinner than normal dosa batter. No need to ferment this batter.

In a dosa tawa, heat little oil. Pour a ladleful ( approximately 120 ml ) of the batter into it. Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards. Close with a lid.

Allow to cook for about 30 seconds, before sliding the dosa off the pan. Repeat the process with the remaining batter.

Serve hot with  spicy vegetable  curry / korma / gashi or prawns or chicken curry.

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