Recipe
Neer Dosa - The Wonder Of The Thin, White.
Welcome to my blog, where I'm excited to share with you the recipe for a South Indian delicacy - Neer Dosa. "Neer" translates to "water" in the Kannada language, and true to its name, this dosa is as soft as a feather and as thin as paper. Originating from Karnataka, Neer Dosa is a delightfully refreshing and easy-to-make dish, perfect for breakfast or a light meal. So, let's dive right in and create this delicious wonder!
Ingrediants
For the Dosa Batter:
- 1 cup raw rice (preferably short-grain)
- 1/2 cup freshly grated coconut
- Water (as needed)
For The Seasoning:
- 1/2 teaspoon salt (adjust to taste)
- Oil for greasing the pan (coconut oil or any cooking oil of your choice)
Directions
- Start by rinsing the raw rice thoroughly under running water until the water runs clear. This removes excess starch from the rice.
- Place the rinsed rice in a large bowl and add enough water to cover it. Allow the rice to soak for at least 4 to 6 hours or overnight. Soaking ensures the rice softens and grinds smoothly.
- After the rice has soaked sufficiently, drain the water and transfer the rice to a blender or a mixer grinder.
- Add freshly grated coconut to the blender along with a little water (about 1/4 cup) to aid the grinding process.
- Grind the mixture into a smooth batter, adding more water as needed to achieve a flowing consistency. The batter should be thin but not watery.
- Once the batter is smooth, transfer it to a large bowl. Add salt to taste and mix well. Remember that the dosa will be relatively bland, so adjust the salt accordingly.
- Heat a non-stick or cast-iron dosa tava (pan) over medium heat. It’s crucial to ensure the pan is well-heated before making the dosas to achieve the signature texture.
- Once the pan is hot, lightly grease it with oil using a half-cut onion or a brush.
- Stir the batter well before pouring it onto the pan. Take a ladleful of batter and gently pour it onto the center of the pan.
- Using the back of the ladle, quickly spread the batter in a circular motion from the center to the edges, making it as thin as possible. The batter will naturally spread, creating a lacy pattern on the dosa.
- Drizzle a few drops of oil around the edges and on the top surface of the dosa to aid cooking and enhance flavor.
- Cook the dosa on medium heat until the edges turn golden and the surface dries up. There’s no need to flip the dosa as it cooks only on one side.
- Once the dosa is cooked, gently fold it in half or roll it and transfer it to a serving plate. Repeat the process with the remaining batter.
Serving
- Neer dosa is best served fresh and hot. Pair it with coconut chutney, tomato chutney, or any spicy accompaniment of your choice.
- For a complete South Indian breakfast experience, you can also serve neer dosa with sambar or mildly spiced potato curry.
Conclusion
Enjoy this incredibly light and spongy Neer Dosa as a delightful breakfast or snack. Its unique texture and mild taste will leave you craving for more. Try making this simple yet exotic dish in your kitchen and share the joy with your loved ones. Happy cooking!
