Neer Dosa ( How To Make Neer Dosa )

by Tarla Dalal

Accompaniments

Beetroot Chutney
Bengali Tomato Chutney ( Microwave Recipe)
Carrot Garlic Chutney
Carrot Garlic Chutney ( Healthy Breakfast)
Carrot Garlic Chutney (kebabs and Tikkis Recipes)
Chilli Garlic Chutney (wraps and Rolls)
Chilli Garlic Chutney
Chutney Podi
Coconut Chutney ( Mumbai Roadside Recipes)
Coconut Chutney ( Party Cooking)
Coconut Chutney (Desi Khana)
Coconut Chutney (idlis and Dosas)
Coriander Chutney ( South Indian Recipes )
Coriander Garlic Chutney ( Healthy Breakfast)
Coriander Garlic Chutney (kebabs and Tikkis Recipes)
Corriander-onion Chutney
Curry Leaves Chutney Powder
Dahiwali Phudina Chutney ( Kebabs and Tikkis Recipes)
Dry Garlic Chutney
Fresh Garlic Chutney ( Low Calorie Healthy Cooking )
Fresh Garlic Chutney ( Non- Fried Snacks )
Fresh Garlic Chutney ( Zero Oil Recipe)
Fresh Garlic Chutney
Fried Coconut Chutney ( South Indian Recipe)
Fruit Chutney
Garlic Chutney (kebabs and Tikkis Recipies)
Garlic Tomato Chutney ( Healthy Breakfast )
Garlic Tomato Chutney ( Kebabs and Tikkis Recipes)
Garlic Tomato Chutney
Garlic- Tomato Chutney
Khajur Imli ni Chutney ( Gujarati Recipe)

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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: 15 mins
Cooking Time: 20 mins
Makes 15 dosas
Show me for dosas

Ingredients

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

Method

Soak the rice in water for at least 2 hours. Then drain and wash it.
Add water and grind to make a very fine batter.
Add salt and more water if necessary to make a thin batter of pouring consistency.
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.
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.
Cook the dosa on one side only taking care to see that it does not brown. Fold it twice to make a quarter circle.
Repeat with the remaining batter to make more dosas. Serve hot.

RECIPE SOURCE : South Indian Recipes