Neer dosai is a mangalorean recipe. I have had it in Commercial St, B'lore at Shiv Sagar and have always enjoyed it. A friend gave me the recipe. I also did some research on this dish and found a konkani version Paan Pole. Thank you Ashwini for the recipe & beautiful picture. The neer dosai looks exactly like the dosai in Ashwini's picture & since I am sure I can't beat that one, not going to take another!!!
The neer dosai, paan pole and kerala appam have common ingredients. Close cousins perhaps? So, here's my friends recipe (with a few tweaks!).
Rice - 1 cup
Urad Dal - 2 tbsp
Cooked Rice - 1 tbsp
Coconut - 1 tbsp
Salt to taste
Soak rice for upto 4 hrs
Soak urad dal for upto 45 mins
Drain water from rice & dal and wash a few times
Grind rice along with urad dal adding water as required
Add the cooked rice & salt to the mixer. Keep grinding till the batter is smooth & thin. Batter should be watery, but not too thin.
Spread on a hot tava, add a few drops of oil to the sides and cook covered for abt 30 secs. This dosa does not need turning. Remove lid, fold the dosa in half and then to a quarter.
Serve with chutney, jaggery or molagai podi.
As the batter for this dosa is very thin, it is not as easy as spreading the regular dosai. Use a round tava / griddle with raised edges. Drop the batter in the middle of the griddle, hold the handle and rotate the griddle in one direction till the batter is spread thin.
Sending this dish to SWC-Karnataka, hosted by Anisheetu.
Thanks for participating in the SWC-event. Neer dose tastes yumm with coconut chutney..thanks for sharing your recipe
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