Neer Dosa ( How To Make Neer Dosa )


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A dish made out of rice, unique to the region of dakshin kannada and udipi district. The word 'neer' means water. The dish is named so as the batter is wattery. Serve with chutney or sambhar or for a change with jaggery mixed with grated coconut.

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Soaking Time:  2 Hours
Preparation Time: 
Cooking Time: 
Makes 15 dosas
Show me for dosas


Ingredients

1 cup raw rice (chawal)
salt to taste
ghee for greasing

Method
  1. Soak the rice in water for at least 2 hours. Then drain and wash it.
  2. Add water and grind to make a very fine batter.
  3. Add salt and more water if necessary to make a thin batter of pouring consistency.
  4. Heat a small non-stick tava and sprinkle a little water on it. It should steam immediately. Wipe hard with a slice of onion or potato.
  5. Grease the tava with a little ghee and pour a ladleful of batter from a little height so that you get plenty of holes. Do not try to spread the batter with a spoon.
  6. Cook the dosa on one side only taking care to see that it does not brown. Fold it twice to make a quarter circle.
  7. Repeat with the remaining batter to make more dosas. Serve hot.
RECIPE SOURCE : South Indian RecipesBuy this cookbook
2 reviews received for Neer Dosa ( How To Make Neer Dosa )
2 FAVOURABLE REVIEWS

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 Reviewed By
Foodie #610184March 13, 2014

am a Mangalorean. we add coconut milk to this batter, mix it well and and then poir the batter on the tava. tastes better.

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Helpful reviews for this recipe
Reviewed March 13, 2014by Foodie #610184

am a Mangalorean. we add coconut milk to this batter, mix it well and and then poir the batter on the tava. tastes better.

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Reviewed August 13, 2012by Foodie #566676

Excellent , Thank you very much

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