Neer dosa literally meaning water dosa in Kannada - Tulu language is a crêpe prepared from rice batter. Neer dosa is a delicacy from Tulu Nadu region and part of Udupi - Mangalorean cuisine of Karnataka.
It is a preparation of two basic ingredients viz. Rice and Salt but some people add bit of grated coconut also. There are many variations of preparing this dosa. Today I tried it with Palak. You can masala Neer Dosa, Carrot Neer dosa etc.
There is no requirement for fermentation of the rice in order to prepare Neer dosa. The rice needs to be soaked for at least 2 hours. After a quick wash and a drain the rice needs to be ground by adding water in order to get very fine batter. Additional amount of water can be added based on the thickness of the batter and then salt is added for taste. Finally the batter is used to prepare the dosa.
The Basic is the Normal Neerdosa preparation only but only palak is added to this for change in flavour.
PALAK NEER DOSA
Let us look at the recipe now:
Ingredients:
1/2 Cup Rice
1/2 - 3/4 Cup Palak
A small piece of ginger
1 Green Chilli (If you want more spice, add accordingly)
1/4 Tsp Cumin seeds
2 Garlic Pearls
Salt
Oil
Method:
Step 1
Soak the rice for four hours. Grind all the items together or grind palak green chilli, ginger, garlic, cumin seeds and then add rice and grind to a smooth paste. Add salt and mix well. Add water according to the requirement of neer dosa. Neer means water. The batter should be watery.
Step 2
Heat tava and grease it. Pour the batter and cover and cook for two minutes. Then remove lid and cook till it starts leaving the sides of non stick tava in case you are preparing on non stick tava. If on iron tava, cover and cook till it is done.
Unlike the normal dosa, this is cooked only one side.
How to serve:
Serve hot with Chutney or sauce or some Choley as you wish.
THANKS FOR VISITING THE BLOG. SUBSCRIBE, LIKE, SHARE AND COMMENT.
No comments:
Post a Comment