Neer Dosa is a special kind of dosa from Karnataka (Dakshina Kannada) prepared from rice. Neer in Kannada means ‘Water’. Neer dosa is prepared by grinding soaked rice into a thin watery batter and then made into pancakes (thin) on hot griddle. Neer dosa is very easy to prepare as you can make it without much planning and is easy to make and tasty too. The best part is this dosa does not require any fermentation. This dosa comes out lacy thin and white
Ingredients
2 cups Raw rice (Sona Masoori)Salt to taste
Water (to grind)
Oil to make dosa
To prepare Batter
Wash 2 cups of rice and soak it in water for around 3-4 hours, I usually soak it overnight.
Grind soaked rice to a fine paste with 1 cup water. Shift the batter into bowl and then add, salt, enough water to make a thin batter (a little thicker than water approx 2- 2 ½ cups). Keep aside for sometime, usually they say it should sit for couple of hours but it’s optional. I generally leave it for an hour or so in a warm place.
Grind soaked rice to a fine paste with 1 cup water. Shift the batter into bowl and then add, salt, enough water to make a thin batter (a little thicker than water approx 2- 2 ½ cups). Keep aside for sometime, usually they say it should sit for couple of hours but it’s optional. I generally leave it for an hour or so in a warm place.
To prepare Dosas
Heat a dosa tava (hot) pour 1 ladleful of mixture in centre. Spread to make a round flat pancake shape, tilt griddle in all directions to allow batter to spread thinly. Or else you can splash the batter from little above on the hot griddle (like ravva dosa), drizzle little oil around the edges. After a minute or so you will see the dosa’s edges will start to separate from the pan. When done flip over, drizzle a little oil, cook for a minute. Fold in half and then quarter like a kerchief.
Heat a dosa tava (hot) pour 1 ladleful of mixture in centre. Spread to make a round flat pancake shape, tilt griddle in all directions to allow batter to spread thinly. Or else you can splash the batter from little above on the hot griddle (like ravva dosa), drizzle little oil around the edges. After a minute or so you will see the dosa’s edges will start to separate from the pan. When done flip over, drizzle a little oil, cook for a minute. Fold in half and then quarter like a kerchief.
For the roasted tomato chutney...
Ingredients :
-8 tomatoes ( Ripe)
-5-6 red chillies
- Methi seeds - 1 tsp
-2 onions - Chopped in 2 halves
-5-6 cloves of garlic
-ginger paste
- Jaggery - 5 tbsp
-mustard seeds - 1 tsp
-Salt ( to taste)
- Oil - 2tbsp
Method
Roast all the ingredients except the Mustard seeds in a nonstick pan or kadhai.
2. Once the tomatoes have become pulpy ,mashed and give out a good aroma , take it off the gas.( don't keep it too long, or it will burn)
3. After it has cooled grind it to a fine paste ( you can add a little water if the paste is too thick along with salt.
4. Temper the chutney with mustard seeds.
-5-6 red chillies
- Methi seeds - 1 tsp
-2 onions - Chopped in 2 halves
-5-6 cloves of garlic
-ginger paste
- Jaggery - 5 tbsp
-mustard seeds - 1 tsp
-Salt ( to taste)
- Oil - 2tbsp
Method
Roast all the ingredients except the Mustard seeds in a nonstick pan or kadhai.
2. Once the tomatoes have become pulpy ,mashed and give out a good aroma , take it off the gas.( don't keep it too long, or it will burn)
3. After it has cooled grind it to a fine paste ( you can add a little water if the paste is too thick along with salt.
4. Temper the chutney with mustard seeds.
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