Another Dosa Delicacy from South India. Neer means water and since the batter of this dosa is very thin and watery it is called as Neer dosa. It has a very simple procedure and no need for fermentation. It lasts softer for a longer time and has unique flavour...
CLICK HERE TO SEE THE RECIPE OF CRISPY WHEAT FLOUR DOSA
- Pre time: 10 mins
- Cooking time: 10 mins
- Soaking time: 3 hours
- Serves: 4
Ingredients for making Neer Dosa:
- Raw rice 4 cups
- Coconut pieces or shredded coconut 3 to 5 tb spoons
- Salt to taste
- Oil for making dosa
How to make Neer Dosa?
Wash the rice and soak it for 5 hours.
After 5 hours add coconut to it and grind to very smooth and fine batter addding water in a mixer or we grinder.
Add salt and mix well.
Add water to bring the batter to pouring watery consistency.
Must be thinner than regular dosa batter.
Heat a Dosa tawa and grease it with half tea spoon of oil.
Take a ladle full of batter and pour around the tawa from the outer edge towards centre.
Fill up the gaps pouring more batter if necessary.
Drizzle few drops of oil.
In few seconds the dosa gets cooked and the corners themselves start slightly lifting.
Gently flip it off to the other side.
Fold it and serve.
Any tangy pickle like Mango thokku or Ginger Thokku goes very well with this Dosa.
CLICK HERE TO SEE THE RECIPES OF BUTTERMILK DOSA
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